Prepare or obtain the empanada dough.

Roll it out to a thickness of ⅛ inch and cut into 3-inch rounds using an empanadilla or biscuit cutter.

For the filling: Heat 2 tablespoons of olive oil in a medium skillet over medium heat.

Add the chopped onion, garlic, and green bell pepper.

Cook, stirring, until the vegetables are softened (about 8 minutes).

Season with salt and pepper.

Stir in the tomatoes, reduce the heat to low, and cook until softened and their juices release (2 to 3 minutes more).

Add the cooked peas, tuna, and chopped hard-boiled egg.

Cook, stirring, for an additional 2 minutes.

Allow the mixture to cool.

Place about 1 tablespoon of the filling in the center of each dough round.

Fold the dough over and press the edges with a fork to seal.

Heat at least 1 inch of oil in a medium skillet over medium-high heat or use a deep fryer set at 375°F.

Confirm the oil temperature by browning a cube of bread quickly.

Carefully place the turnovers in the oil and cook, turning once, until they are lightly golden (about 2 minutes).

Use a slotted spoon to transfer the hand pies to paper towels to drain.