Galician Empanada

Serving 4

For the filling (sofrito):

• 1/2 glass olive oil
  
• 1 teaspoon of sweet paprika de la Vera
  
• 2 spoonfuls of choricero bell pepper flesh
  
• Onion
  
• Garlic
  
• Grated tomato
  
• Saffron
  
• 2 eggs
  
• 260 grams of fried tuna in pickled sauce
  
• 100 ml of wine
  
• 170 gr roasted piquillo peppers
  
• Pitted and chopped black olives
  
• Boil 2 hard boiled eggs and set aside.
  

Pour the oil in the frying pan. Fry the onion and the garlic, add the paprika de la Vera and the meat of the choricero bell pepper (be careful not to burn them otherwise they will taste bitter), add the tomato, infuse the saffron and add it, together with the wine. Add the rest of the ingredients. Reserve 1/2 glass of the sofrito juice.

For the dough:

• 1/2 cube of sourdough yeast with 50 ml of lukewarm milk.
  
• 3 heaping cups of bread flour
  
• 2 heaping cups of corn flour
  
• 1 glass of Albariño wine
  
• 1 large egg
  
• A pinch of salt
  
• 1/2 glass of the sofrito juice
  
• 1 egg to paint the dough
  

In the Kitchen Aid put the dry ingredients first, the flour with the salt, then add the rest of ingredients and start kneading until a ball comes off the walls. Put it in a bowl covered with plastic wrap and let it rest for at least 24 hours, although 48 hours is recommended.

Then knead it very well and make sure it is thin and place it in a silicone mold, cut the edges and set aside to decorate. Prick the base with a fork and pour the cold filling. Then put the lid on and fold the edges and make decorative cords with the leftover dough. Paint it with 1 egg and put it in the upper half of the oven at 190ºC for about 45 minutes or until it is well toasted.