Tuna Pockets

3 cups all-purpose flour
1 cup whole-wheat flour
1 1/2 tsp salt
1 envelope active dry yeast
1 1/2 cups water

1 tsp olive oil.
2 onions, minced
3 cans tuna in water, drained (please look for tuna fished with rods, not with nets that catch and kill dolphins!)
2 small cans tomato sauce
1 pinch sugar

Milk, for brushing

Dissolve the yeast in 1/4 cup of water. In a bowl, mix the flour and salt. Add the yeast and mix, then slowly add the water (only as much as you need) and knead until you have a workable dough. Cover and allow it to rise in a warm place (the oven, for example)
In a saucepan, sauté the onions in the olive oil, covered, over low heat, until the onions are translucent. Add the tuna, tomato sauce, and sugar.
Preheat the oven to 425F.
Take a piece of dough and, in a floured surface, roll into a circle using a rolling pin. Place some of the tuna mixture in the middle, brush the edges of the circle with milk, and fold over. Pinch the edges with a fork. Place in a lightly greased baking sheet, brush with milk, and bake for 12-15 minutes or until firm and golden.