Ingredients
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Dough
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750 gr Flour
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250 ml Olive oil
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250 ml White wineOr water
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1 tsp Sweet paprika
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Filling
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4 Eggs
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2 Bell pepperRoasted/pickled
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3 Tuna canLarge
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2 Tomato can
Directions
Steps
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1
Done
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ArrangementsBoil all eggs except one. Cut it, and mix it with the tuna and roasted/pickled bell pepper. Set aside. Fry the tomato can to make tomato sauce. |
|
2
Done
|
DoughMix the ingredients for making the dough. First with a spoon, and later knead it on the table. Divide the dough into two parts, one about 80gr bigger than the other. |
|
3
Done
|
Flatten the big one with a rolling pin and place it in the tray. Ideally, the tray is clean, and before you should have put olive oil to avoid the dough sticking to the tray. Move the dough to the tray by rolling the flattened dough in the rolling pin as in the image below. |
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4
Done
|
First, put the tomato sauce over the tray. Then, the filling. Then, flatten the other dough and put it on top. |
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5
Done
|
Put the borders of the two flattened dough together, cut the extra dough from the borders. Make holes with a fork so that the water from the tomato can evaporate. Finally, paint the top layer with a beaten egg. Important note: be careful to not cover the holes with the egg. If this happens, the water won't escape and the air will get stuck inside the empanada. |
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6
Done
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Cook in the oven for 45-60 minutes at 200-180ºC |
