Galician tuna empanada

Warm the water until lukewarm and dissolve the yeast in it. Mix 500 g flour with 10 g salt. Add the yeast water and 50 ml oil. Knead for about 10 minutes until smooth and pliable. Cover and leave in a temperate room for about 60 minutes until noticeably risen. Make the filling while the dough proves.

Peel and slice the onions. Wash, deseed and thinly slice the peppers. Heat the remaining 30 ml oil in a sauté pan. Add the vegetables and remaining 2 g salt. Cook gently for about 25 minutes, stirring. Add the tomato and cook for 10 minutes until the juices have reduced. Off the heat, stir in the paprika and drained, flaked tuna. Spread in a dish and cool for about 10 minutes.

Heat the conventional oven to 200 °C. Divide the dough into two pieces, one slightly larger. Use the remaining 20 g flour to dust the worktop and rolling pin. Roll out the larger piece and place on a lined tray, covering about 30 × 40 cm. Spread over the cooled filling, leaving a 2 cm border. Cover with the other rolled-out piece and seal the edges. Make a small steam hole in the centre. Crack and beat the egg and brush over the top.

Bake for 35–40 minutes until golden on top and cooked underneath. Set the tray on a rack and cool for about 20 minutes before cutting.