Preparation:

1. Place a frying pan on the stove, over medium heat.
2. Add the oil, brown the garlic, onion, and bell pepper.
3. Add the tomato and fry.
4. Add the tomato puree, stir into the sauce.
5. Add the olives, caricillo chili, parsley and SURIMI.
6. Season with salt and pepper.
7. Remove from the stove and let cool.
8. Remove the puff pastry from refrigeration.
9. Using the rolling pin, spread the puff pastry on a floured surface. Spread the dough to cut the empanadas.
10. Cut the empanada circles (approximately 12 cm in diameter).
11. Place 30 g of filling on the dough circle (40 g).
12. With the help of a brush, varnish the edge of the circle and close to form the empanada. Flatten the edge of the empanada with the help of a fork, so that the filling does not come out.
13. Varnish the surface of the empanada and chop with a fork, this will help prevent the empanada from puffing up. Place the empanadas on a greased tray or lined with waxed baking paper.
14. Preheat the oven to 170 ª C and bake for 15 to 20 minutes.
15. Remove from the oven and let cool for a few minutes before eating.