Atun Empanada

Ingredients for 6 servings:

• 600 g flour
• 150 ml olive oil
• 2 tsp, leveled salt
• 100 ml white wine
• 180 ml water
• 2 eggs
• 25 g yeast
• 400 g tomatoes, peeled and finely diced
• 2 bell peppers, red and green, cut into strips
• 1 large onion(s), cut into strips
• 3 cloves garlic, finely chopped
• 350 g tuna, from the can
• 3 eggs, hard-boiled, sliced
• 1 tsp paprika powder, hot
• some olive oil
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 50 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 35 minutes

a kind of pie, pastry case, filled with tuna

First, sauté the peppers, garlic, and onion in 150 ml of oil for a few minutes. Pour through a sieve and collect the oil. Place the tomatoes in a pan, cover, and simmer in a little olive oil for about 5 minutes. Put the flour in a bowl, make a small well in the center, add the crumbled yeast and lukewarm water, and mix. Add the wine, the reserved olive oil, 1 egg, and salt, and knead into a dough similar to soft pasta dough. Knead again by hand on a floured surface. Then, covered, let rest in a warm place for about 50 minutes. Divide the dough into 2 pieces. One piece should be slightly larger. Roll out the larger piece and place it on a baking sheet lined with baking paper. Cut off the dough that sticks out of the top of the sheet. Mix the bell peppers, tomatoes, and shredded tuna, season with salt, paprika, and a little pepper, and spread evenly over the dough base. Arrange the egg slices on top. If the dough is slightly smaller than the baking sheet, leave about 1 cm free all around, so don’t add any filling. Roll out the second piece of dough and cover everything with it. Press the edges together with your fingers. Cut three finger-sized holes in the lid and prick them a few times with a fork. Form small rolls from the cut-off dough scraps and use them to decorate the top. Brush everything with the last of the beaten egg. Bake at 180°C for about 45 minutes. If you’re using tuna in olive oil, you should of course use that as well.