Tuna Empanada

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1 tablespoon olive oil

2 medium plum tomatoes, seeded, finely chopped

1 medium green bell pepper, finely chopped

1 medium onion, finely chopped

2 garlic cloves, minced

1 pound high-quality canned Spanish tuna packed in olive oil, drained, coarsely flaked

2 large hard-boiled eggs, peeled, sliced

Nonstick vegetable oil spray

1 17.3-ounce package frozen puff pastry (2 sheets), thawed

2 ounces thinly sliced Serrano ham or prosciutto

1 large egg, beaten to blend (for glaze)

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