<p>Heat oven to 375°F. Heat oil in medium skillet over medium-high heat. Add onions; cook until soft and translucent, about 10 minutes. Add pimientos and garlic, cook until fragrant, about 1 minute. Stir in bonito, tomato sauce and olives. Using spoon, break up bonito into small pieces. Cook mixture until tomato sauce begins to boil, about 5 minutes more. Stir in parsley; season with adobo; set aside to cool.</p>

<p>Place pastry round on greased foil-lined baking sheet; spoon ¼ cup of bonito mixture in middle of dough round. Using pastry brush, paint beaten egg around edges of dough; place additional dough round on top. Using your fingers, gently press edges of dough together to seal. Repeat with remaining filling to form 6 mini empanadas. Brush beaten eggs over tops. Transfer baking sheet to oven. Cook until dough puffs, turns light golden brown and is cooked through, about 20 minutes. Serve warm.</p>