Jo Pratt's Tapas Tuna and Tomato Empanadillas with Aioli

Tapas - miniature platefuls of fresh savoury snacks, eaten at any hour - are one of the great joys of holidaying in Spain. But they are just as moreish back home

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   To prepare the filling, place a saucepan over a medium heat and add the olive oil.
   
   Gently sauté the onion and red pepper until they are softened. Stir the chopped tomatoes into the frying pan, season and bring to a simmer.
   
   Cook for about 5 minutes before adding the tuna, olives and saffron (including the water). Return to the simmer and cook for about 10 minutes, stirring occasionally, until you have a thick sauce.
   
   Check for seasoning, add the chopped parsley and remove from the heat. Leave to completely cool or chill in the fridge.
   
   To make the aioli, place the egg and garlic and a good pinch of salt into the bowl of a small blender. Set on a slow speed and gradually pour in the oils (they can be combined in a jug to do this).
   
   Once you have a thick, creamy mayonnaise, turn the machine off. If it is too thick, thin with a little cold water. If it isn't thick enough, then blend in another egg yolk. If you don't have a small blender, the aioli can be made by hand in a bowl with a balloon whisk.
   Preheat the oven to 200°C/180°C fan/gas 6. Lay the rolled puff pastry on the worktop and cut into 12 squares. Place a spoonful of the tuna mixture in the centre of each one and then brush the edges of the pastry with the egg wash.
   
   Fold over one side to create a triangle and pinch the edges to seal, or bring up the corners of the pastry to the centre and pinch together to form a peak.
   
   Brush all over with egg wash and carefully transfer to a baking tray. Place in the oven for 18-20 minutes until golden. Once cooked, remove from the oven and serve hot, warm or cold with the aioli to dip into.