Empanada Gallega

Dough

• strong white flour500 g
• dried yeast5 g
• water200 ml
• dry white wine50 ml
• eggs1
• salt1 tsp

Filling

• onions4
• red peppers1
• green peppers1
• garlic cloves3
• tinned tuna400 g
• tinned chopped tomatoes200 g
• sweet paprika2 tsp
• olive oil150 ml
• eggs (optional)2
• eggs1

Filling

1. 01

   Thinly slice the onions. Deseed the red and green peppers and slice them thinly, and thinly slice the garlic.

2. 02

   Cook the onions, red pepper and green pepper very slowly in the olive oil for 40 minutes, until completely soft and sweet. This long sofrito is the heart of the empanada.

3. 03

   Add the garlic, the sweet paprika and the tomatoes and cook for 10 minutes more.

4. 04

   Drain off excess oil into a bowl — you will use it in the dough. Drain the tuna and fold it in. Cool.

5. 05

   If using the eggs for the filling, hard-boil them for 10 minutes, cool them in cold water, then peel and slice them.

Dough and baking

6. 06

   Warm the water until lukewarm and mix in the yeast, then add the flour, wine, one of the eggs, salt and 3 tablespoons of the reserved sofrito oil. Knead to a smooth dough and prove for 1 hour.

7. 07

   Heat the oven to 190°C. Divide the dough in two, one slightly larger. Roll the larger piece thin and line a large baking tray.

8. 08

   Spread the filling over it, add the slices of hard-boiled egg if using, and cover with the second rolled sheet.

9. 09

   Crimp the edges tightly and cut a small hole in the middle for steam. Beat the last egg and brush the top with it.

10. 10

    Bake for 35 to 45 minutes until deep golden.

11. 11

    Serve warm or at room temperature, cut into squares.