Empanada Gallega

🛒 Ingredients

• All-purpose flour 63 g · 229 kcal
• Water 25 g · 0 kcal
• Olive oil 12 g · 106 kcal
• Dry active yeast 1 g · 3 kcal
• Sugar 1 g · 4 kcal
• Canned tuna in olive oil, drained 25 g · 48 kcal
• Onions 38 g · 15 kcal
• Red bell pepper 19 g · 6 kcal
• Green bell pepper 19 g · 4 kcal
• Garlic 1 g · 1 kcal
• Crushed tomatoes (tomato sauce) 13 g · 3 kcal
• Smoked paprika (Pimentón de la Vera) 1 g · 3 kcal
• Egg 6 g · 9 kcal

👨‍🍳 Instructions

1. For the dough, dissolve yeast and sugar in warm water, then combine with flour, olive oil, and a pinch of salt; knead until smooth and elastic, then let it rise in a warm place for about an hour until doubled in size.
2. For the filling, sauté diced onions, red bell pepper, green bell pepper, and minced garlic in olive oil until softened; add crushed tomatoes, smoked paprika, and a pinch of salt, cooking for another 10 minutes.
3. Remove the vegetable mixture from heat, let it cool slightly, then stir in the drained canned tuna; adjust seasoning as needed.
4. Preheat your oven to 190°C (375°F). Divide the risen dough into two unequal parts, one slightly larger for the base.
5. Roll out the larger dough portion and place it onto a greased baking sheet or into a pie dish; spread the cooled tuna and vegetable filling evenly over the dough, leaving a border.
6. Roll out the smaller dough portion to create the top crust, then carefully place it over the filling; crimp the edges firmly to seal the empanada.
7. Make a small hole in the center of the top crust to allow steam to escape during baking; brush the entire surface with a beaten egg for a golden finish.
8. Bake for 35-40 minutes, or until the crust is deeply golden brown and cooked through; let it cool slightly before slicing and serving.