Empanada Gallega

🔥 Prep

• Measure 500 g of flour into a large bowl.
• Dissolve 10 g of yeast in 150 ml warm water and let sit 5 minutes until frothy.
• Drain 300 g of tuna and break into flakes with a fork.
• Peel and finely chop the 2 onions.
• Core, seed, and dice the 1 bell pepper.
• Crack the 2 eggs into a small bowl and lightly beat.
• Measure 3 tbsp of olive oil into a measuring cup.

🔥 Cook

• 1. Combine the 500 g flour, yeast mixture, and 2 tbsp of the olive oil; knead until smooth dough forms. Let rise in a warm place for 1 hour or until doubled.
• 2. While dough rises, heat the remaining 1 tbsp of olive oil in a skillet over medium heat. Add the chopped onions and diced bell pepper; sauté for 5 minutes until softened.
• 3. Add the drained 300 g tuna to the skillet, stir, and cook for 2 minutes; season with salt and pepper to taste. Remove from heat and let cool slightly.
• 4. Preheat oven to 200°C (390°F). Line a baking sheet with parchment paper.
• 5. Punch down the risen dough and divide into two equal portions. Roll each portion on a lightly floured surface to a circle about 30 cm diameter.
• 6. Place one dough circle on the prepared sheet; spread the tuna‑vegetable filling evenly, leaving a 2‑cm border.
• 7. Beat 1 egg and brush the border; place the second dough circle on top, pressing edges to seal. Crimp the edges with a fork or twist.
• 8. Make a small steam vent in the center; brush the top with the beaten egg for a golden finish.
• 9. Bake in the preheated oven for 25‑30 minutes until the crust is deep golden and sounds hollow when tapped.
• 10. Remove from oven, let rest for 10 minutes before slicing.

🔥 Serve

• Slice the empanada into wedges and serve warm.
• Pair with a simple green salad dressed with lemon vinaigrette.
• Offer lemon wedges or a light aioli on the side for extra flavor.