Empanada Gallega de Atún (Galician Tuna Empanada Pie)

Dough

• 350 g Plain flour
• 1 tsp Fine sea salt
• 90 ml Olive oil
• 120 ml Water, warm

Filling

• 2 tbsp Olive oil
• 1 large Yellow onion
• 1 large Red pepper
• 2 tsp Sweet paprika
• 400 g Canned tomatoes
• ½ tsp Black pepper
• 240 g Canned tuna, drained

1. Make the dough: tip the flour into a bowl and stir in the salt. Add the olive oil and warm water, then mix and knead for 3 to 4 minutes until smooth and supple. Cover and rest for 20 minutes at room temperature.
2. Meanwhile, make the filling: finely slice the onion and dice the red pepper. Warm the olive oil in a saucepan over a medium heat, then cook the onion and pepper with a pinch of the salt for 10 to 12 minutes until soft and sweet. Stir in the paprika for 30 seconds.
3. Add the tomatoes and bring to a gentle simmer. Cook for 12 to 15 minutes, stirring now and then, until thick and jammy with very little liquid left in the pan. Season with the black pepper and a little more salt if needed, then take off the heat and cool for 10 minutes.
4. Stir the drained tuna into the cooled tomato mixture, breaking it up into flakes. Heat the oven to 200°C (390°F). Lightly oil a baking tray.
5. Divide the dough into two pieces, one slightly larger than the other. Roll the larger piece into a rectangle about 3 mm thick and lay it on the tray. Spread the filling over the dough, leaving a 2 cm border all around.
6. Roll out the remaining dough to the same thickness and lay it over the filling. Press the edges together firmly, then crimp to seal; cut a small steam hole in the centre. Bake for 30 to 35 minutes until deep golden and crisp.
7. Rest for 10 minutes before slicing so the filling sets. Serve warm or at room temperature.

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