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- 400 g canned tuna in oil
- 3 green peppers
- 1 red onion
- 1 garlic clove
- 3 eggs
- 1/2 hot chili pepper
- 125 ml tomato sauce
- Extra virgin olive oil
- Salt
- Fresh parsley
- 250 g flour
- 15 g fresh baker’s yeast
- 100 ml warm water
- 1 tsp sweet paprika
- 1 tbsp extra virgin olive oil
In a bowl, mix flour, crumbled yeast, sweet paprika, a pinch of salt, olive oil, and warm water. Knead until you get a smooth dough.
Place the dough in a bowl, cover it with a towel, and let it rise for about one hour in a warm spot, until it doubles.
Boil two eggs with a pinch of salt for 10 minutes. Once done, cool them under cold water, peel carefully, and set them aside.
Chop garlic and fry it in a pan with three tablespoons of olive oil. Dice onion and green peppers and add them to the pan.
Add chopped chili pepper to the vegetables. Season with salt, stir well, and let the mixture cook for 15 minutes, stirring occasionally until softened.
Peel and slice the boiled eggs. Flake the tuna and combine both with the cooked vegetables. Pour in the tomato sauce and mix everything thoroughly.
Transfer the filling to a plate and allow it to cool slightly. This helps avoid softening the dough when assembling the empanada.
Divide the risen dough into two equal parts. On a floured surface, roll each piece out into a thin rectangle using a rolling pin.
Place one sheet of dough onto a baking tray lined with parchment paper. Spread the cooled filling evenly over this base layer.
Cover the filling with the second dough sheet. Seal the edges by folding and pressing them inward to prevent the filling from leaking out.
Brush the top of the pie with beaten egg. Cut three small slits in the center to act as vents for steam to escape during baking.
Bake in a preheated oven at 180°C (356°F) for 18–20 minutes or until the crust turns golden brown and looks crispy on the surface.
Let the empanada rest a few minutes before cutting. Garnish with fresh parsley leaves and serve warm or at room temperature for best flavor.