Gallega empanada

Ingredients for 4 servings:

• 500 g wholemeal flour
• 300 ml water, lukewarm
• 42 g fresh yeast
• 1 tsp salt
• 6 tomatoes
• 300 g tuna
• 1 bell pepper(s), green
• 1 bell pepper(s), red
• 2 eggs, hard-boiled
• 4 tbsp olive oil for frying
• 1 tsp, heaped Allspiceón de la Vera
• 2 onions
• 1 garlic clove(s)
• 1 egg(s) for brushing

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 55 minutes

For the dough: Mix the flour with yeast, salt, and warm water to form a dough. Let the dough rest in a warm place for one hour. For the filling: Finely chop the onions, garlic, bell peppers, tomatoes, and tuna. Heat the oil in a saucepan. First, add the onions and garlic and sauté until translucent. Then add the bell peppers, tomatoes, and tuna and cook over medium heat. Add the Pimentón de la Vera for the last 5 minutes. Turn off the heat and set aside about 2 tablespoons of the cooking oil. Add the cooking oil to the dough and knead the dough again, divide it into two pieces, and roll out two sheets of dough. Preheat the oven to 180°C (top/bottom heat). Place one sheet of baking paper on a baking tray and roll out one of the sheets of dough. Spread the filling on it and place the other sheet of dough on top. Roll up the ends slightly to seal the empanada. Brush the sheet with a beaten egg. Use a skewer to poke holes in the dough. Bake the empanada for about 45 minutes.