Recipe: Spanish Empanadillas

Let's prepare the dough:
In a bowl, put the flour and make a well. In the center, pour the olive oil, milk and salt.
Mix everything well and finish working the dough on the work surface until you obtain a homogeneous dough. Be careful not to knead it too much as it becomes quite crumbly.
Form a ball, wrap in cling film and let rest in the refrigerator.
Let's make the empanadillas:
Cook the zucchini for 15 minutes steamed or in water.
Flour the work surface and take a piece of the dough ball. Flatten the dough (it should be neither too thick nor too thin) and then form circles (with a cookie cutter for example).
Separately, mix all the ingredients together: the tuna, the ketchup, the cubes of cooked zucchini, a few cubes of fresh tomatoes, salt and pepper. Put a little preparation in the center of the dough circles and close them with a fork.
Fry the empanadillas for 3 minutes in hot oil in the sauté pan (both sides should be golden)
Enjoy!