Empanada Gallega

Instructions

1. 1

   Cook the Sofrito (Filling): Heat the reserved oil from the tuna in a large skillet over medium-low heat. Add the onions and bell peppers, cooking slowly for 20 minutes until very soft and sweet.

2. 2

   Finish the Filling: Stir in the smoked paprika and cook for 30 seconds. Add the tomato puree and simmer for 10 minutes until the liquid evaporates. Remove from heat, fold in the drained tuna, and let the mixture cool completely.

3. 3

   Prepare the Dough: In a large bowl, dissolve the yeast in the warm water. Mix in the 150ml of olive oil (use extra if the tuna didn't yield enough). Gradually add the flour and salt, kneading for 5-8 minutes until smooth and elastic. Let it rest covered for 30 minutes.

4. 4

   Assemble the Pie: Preheat the oven to 190°C (375°F). Divide the dough in two. Roll out one half on parchment paper to fit a rectangular baking tray. Spread the cooled tuna filling evenly over the base, leaving a 1-inch border.

5. 5

   Seal and Glaze: Roll out the second half of the dough and place it over the filling. Fold and crimp the edges tightly to seal (repulgue). Poke a small hole in the center to allow steam to escape. Brush the top generously with the beaten egg.

6. 6

   Bake: Bake for 35-40 minutes until the crust is deep golden brown and crisp. Serve warm or at room temperature.