Empanada gallega

Ingredients

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For the dough

• 500 g plain flour
• 150 ml lukewarm water
• 100 ml mild olive oil
• 1 egg
• 10 g salt
• 10 g fresh baker's yeast (or 3-4 g dry yeast)

For the filling

• 3 cans of tuna in oil (about 240 g drained)
• 1 large onion
• 1 red pepper (and, if you like, half a green pepper)
• 2 ripe tomatoes (or 200 g crushed tomato)
• 1 teaspoon sweet paprika
• Extra virgin olive oil
• Salt

For brushing

• 1 beaten egg

Preparation

1. 01Make the doughMix the flour, salt and yeast in a bowl. Add the lukewarm water, oil and egg, and knead for 10-15 minutes until the dough is smooth and elastic.
2. 02Rest the doughShape into a ball, cover with a cloth and let it rest for 1 hour in a warm place.
3. 03Make the sofritoChop the onion and peppers and sauté in oil over low heat for 15-20 minutes, until very soft. Add the tomato and cook 10 minutes more.
4. 04Finish the fillingOff the heat, add the sweet paprika, stir, fold in the drained, flaked tuna and adjust the salt. Let it cool completely.
5. 05Assemble the piePreheat the oven to 180 °C. Divide the dough in two and roll each piece to 3-5 mm thick. Place one on a greased tray, spread the filling and cover with the other.
6. 06Seal and bakeSeal the edges by folding them inwards, make a hole in the centre for steam to escape, brush with beaten egg and bake 35-45 minutes until golden.

Variations

• The filling changes by area and household: there are fish, seafood, meat and even vegetable pies, always with an onion and pepper sofrito base.
• Chicken pies are also made, with onion, pepper and other ingredients.