Galician Empanada

Ingredients:

For the Dough:

• 500g all-purpose flour
• 150ml olive oil
• 150ml dry white wine
• A pinch of salt

For the Filling:

• 300g canned tuna, drained
• 2 red bell peppers, finely chopped
• 2 onions, finely chopped
• 3 hard-boiled eggs, chopped
• 150g pitted green olives, chopped
• 2 tablespoons tomato sauce
• Salt and pepper, to taste
• 2 eggs for egg wash

Instructions:

1. Prepare the Dough:
   • In a large bowl, mix the flour, olive oil, dry white wine, and a pinch of salt. Knead the dough until it becomes smooth. Let it rest for about 30 minutes.
2. Preheat the Oven:
   • Preheat the oven to 180°C (356°F).
3. Prepare the Filling:
   • In a skillet, sauté the red bell peppers and onions in a little olive oil until tender. Add tuna, hard-boiled eggs, olives, tomato sauce, salt, and pepper. Mix well.
4. Roll Out the Dough:
   • Divide the dough into two parts. Roll out one half to form the base of the empanada. Place it on a pre-greased baking sheet.
5. Add the Filling:
   • Spread the filling evenly over the dough.
6. Cover with the Second Dough:
   • Roll out the second half of the dough and cover the filling. Seal the edges by pressing with your fingers.
7. Brush with Egg Wash:
   • Beat the two eggs and brush the surface of the empanada for a golden finish. You can also create decorations with the tip of a knife.
8. Bake in the Oven:
   • Bake in the preheated oven for about 30 to 40 minutes or until the empanada is golden brown.
9. Cool and Serve:
   • Allow it to cool before cutting into portions. Serve warm or at room temperature.

Enjoy this delicious Galician Empanada, a flavorful and communal Spanish specialty.