Empanada Gallega (Tuna and Pepper Pie)

• 350 g Plain flour
• 1 ½ tsp Fine sea salt
• 140 ml Extra virgin olive oil
• 120 ml Water, warm
• 1 large Yellow onion
• 2 medium Red pepper
• 2 tsp Sweet paprika
• 200 ml Tomato passata
• 240 g Canned tuna, drained
• ½ tsp Black pepper
• 1 Egg

1. Tip the flour into a mixing bowl and stir in 1 tsp of the fine sea salt. Add 120 ml of the extra virgin olive oil and the warm water, then mix and knead until smooth and supple. Cover and rest for 20 minutes at room temperature.
2. Meanwhile, slice the onion and cut the red peppers into thin strips. Warm the remaining olive oil in a frying pan over medium heat, then cook the onion with a pinch of the remaining salt for 8 minutes until soft. Add the peppers and cook for 10 to 12 minutes until very tender and sweet.
3. Stir in the sweet paprika and cook for 30 seconds, then add the tomato passata. Simmer for 8 to 10 minutes until thick and jammy, then fold in the drained tuna and season with the black pepper and the remaining salt. Take off the heat and leave to cool for 10 minutes so it does not soften the pastry.
4. Heat the oven to 200°C (390°F). Divide the dough into two pieces, one slightly larger than the other, then roll the larger piece into a rectangle about 3 mm thick and set it on a baking tray. Spoon the filling over, leaving a 2 cm border all around.
5. Roll out the remaining dough to cover the filling, then lay it on top and press the edges together to seal, crimping firmly. Cut a small steam hole in the centre. Beat the egg and brush it over the top.
6. Bake for 30 to 35 minutes until deeply golden and crisp. Rest for 10 minutes before slicing so the filling sets. Serve warm or at room temperature.

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