Spicy Tuna Empanadillas with Chipotle Aioli

**Prepare the Filling:** Heat olive oil in a skillet over medium heat. Add the chopped onion and red bell pepper and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the drained tuna, chopped chipotle peppers, adobo sauce, chopped olives, chopped hard-boiled egg, oregano, smoked paprika, salt, and pepper to the skillet. Mix well and cook for another 3-5 minutes, stirring occasionally, until heated through and the flavors have melded. Remove from heat and let cool slightly.

**Assemble the Empanadillas:** Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper (optional).

Place a spoonful (about 2 tablespoons) of the tuna mixture in the center of each empanada dough disc.

Fold the dough over to form a half-moon shape. Press the edges together with a fork to seal tightly.

Brush the top of each empanadilla with the beaten egg wash.

Place the empanadillas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.

**Prepare the Chipotle Aioli:** In a small bowl, combine the mayonnaise, minced chipotle pepper (start with 1 teaspoon and add more to taste), and lime juice. Stir well to combine. Adjust seasonings to taste.

**Serve:** Serve the warm tuna empanadillas with the chipotle aioli for dipping.