Galician Empanada

Dissolve fresh yeast in warm water, add the dry white wine, 80 ml olive oil and salt. Work in the wheat flour and knead a soft, elastic dough; cover with a towel and set aside for 45 minutes to double in size.

Cut the onion into thin strips and the sweet pepper into strips. Heat the remaining olive oil in a wide skillet, sauté the onion for 8 minutes over medium heat, add the pepper and cook for another 8 minutes until soft.

Add the tomatoes in their own juice and the sweet paprika to the vegetables, simmer for 10 minutes until the excess liquid evaporates. Remove from the heat, stir in the well-drained canned tuna and let the filling cool.

Hard-boil one egg for 10 minutes, cool, peel and chop it. Add it to the cooled filling.

Divide the dough into two unequal pieces. Roll out the larger one into a thin sheet, transfer it to a baking sheet lined with parchment, and spread the filling over it, leaving a 2 cm border. Place the second sheet on top, pinch the edges together and make a small hole in the center to let steam escape.

Beat the second egg and brush it over the surface of the empanada. Prick the top with a fork in several places.

Bake in an oven preheated to 200 °C for 10 minutes, then lower the temperature to 180 °C and bake for another 25–30 minutes until golden brown. Let the empanada rest for 10 minutes before slicing.