Empanada Gallega

Ingredients

• 1 pound bread dough
• 2 cans canned tuna
• 1 large red bell peppers
• 1 medium onion
• 2 tablespoons olive oil
• 1 large egg
• 1 cup black olives
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a skillet, heat 2 tablespoons of olive oil over medium heat.

3. 3

   Chop the onion and red bell pepper into small pieces.

4. 4

   Add the chopped onion and bell pepper to the skillet and sauté for about 5 minutes, or until the onion becomes translucent.

5. 5

   Drain the canned tuna and add it to the skillet, along with 1 cup of sliced black olives, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of paprika.

6. 6

   Cook the mixture for another 3-4 minutes, stirring occasionally, until everything is heated through. Remove from heat and let it cool.

7. 7

   On a floured surface, roll out the bread dough into a large rectangle, about 1/4 inch thick.

8. 8

   Transfer the rolled dough to a baking sheet lined with parchment paper.

9. 9

   Spread the cooled tuna mixture evenly over half of the dough, leaving a border of about 1 inch.

10. 10

    Fold the other half of the dough over the filling to create a pocket. Press the edges to seal and crimp with a fork.

11. 11

    Beat the egg and brush it over the top of the empanada for a golden finish.

12. 12

    Cut a few slits in the top of the empanada to allow steam to escape.

13. 13

    Bake in the preheated oven for 25-30 minutes or until golden brown.

14. 14

    Remove from the oven and let it cool for a few minutes before slicing.

15. 15

    Serve warm or at room temperature, and enjoy your Empanada Gallega!