Empanada gallega (english)

This recipe is dedicated to my mother-in-law who taught me this nice recipe. This recipe is a empanada gallega made by tuna. We will need:

- 500gr of regular flour.
- 125ml milk.
- 125ml water.
- 125ml oil.
- 12gr of yeast.
- two eggs (1 for painting).

about the stuffing:

- 500gr tuna.
- 1 green pepper.
- 1 red pepper.
- 1/2 big onion.
- Tea spoon of paprika powder
- Salt.

Normally I start with the filling because I really like to spend some time warming it. So, we will cut the red, green pepper and the onion into little squares. I punt in the pan a bit oil and, when the oil is warm I put first the red and green pepper. Five minutes later I add the onion. When I see this ingrediens are soft I add the tuna and turn the fire down and I cover the pan with top. I will be checking the filling every five minnutes in order to avoid it will burn.

Meanwhile I start doing the dough. First I prepare the yeast. I mix the yeast with warm water and I wait for a fewminutes. Second of all, I mix the liquids: water, milk and oil. When th yeast is ready, I mix it with the liquids and one egg.

After that I start to mix very slowly the flour. It is not an exactly sciensce so you have to control the texture of the dough. Normally I know it is perfect because the dough is soft but consistent.

When you finish with the dough you have to let it resting during two hours. After this time you have to work a bit more the dough and divide the dough into two. The first part will be for the base of empanada and the second one for the top.

You have to make a very thin base because of the yeast. If you don't control it you will get a huge empanada and this is not the way. Reach the dough out and extend it in a tray (previusly spreaded with oil).

Once you have done this, put slowly the stuff and distribute along the dough. You can put a bit oil with paprika powder over the filling in order to potenciate the flavour. Finished this part, you have to spread the second dough out until it will be thin. After that, cover with the dough the rest of empanada. To close the borders we make a diagonal clousure. Make a hole in the middle of the empanada and put a bit oil with paprike in there.

It is typical in Galicia to decorate the empanada with a very simple draw. Take a bit of the rough, make stiks and put them along the dough like in the photo.

Whisk the egg and paint the top of the empanada. Heat the oven to 200º. When the oven reaches 200º put the empanada inside the oven and let it during 40 minutes. I suggest to control every twenty minutes.

Finally take the empanada out from the oven and wait untill it will be colder.