Empanada Gallega

Pastry

1. Add the sifted flour into the bowl of a stand mixer and dig a well in the center.
2. In the center of the well, pour the water and add the crumbled yeast.
3. Let stand for 5 minutes then add the white wine, olive oil, 1 egg, lard (or butter).
4. Using the dough hook, knead on low speed for 5 minutes first, then add salt and knead on medium speed for 5 minutes again.
5. The dough must be supple, smooth and homogeneous and detach from the edges of the bowl. Add flour or lukewarm water if necessary to obtain the desired texture.
6. Brush a large cutting board with 1 tablespoon of olive oil.
7. Roll out the dough and place it on the oiled board.
8. Brush the entire surface of the dough with the second tablespoon of olive oil.
9. Cover the dough with a cloth and let it rise for 1 hour in a warm place, away from drafts.

Filling

1. In a large skillet, pour 3 tablespoons of olive oil and heat it.
2. Sauté the scallions lightly over medium heat.
3. Add the bell pepper and a pinch of salt.
4. Sauté the vegetables over medium heat for about 15 minutes, stirring very frequently, until very tender.
5. Add the chopped tomatoes, cover and cook for another 15 minutes.
6. Optionally, increase the heat and, while stirring with a wooden spoon, and reduce the sauce.
7. Uncover the pan and add the previously drained and crumbled tuna. Also add the hard-boiled eggs and olives and mix well together.
8. Let cool.

Assembly and cooking

1. Preheat the convection oven to 350 F (180°C).
2. On a floured work surface, degas the dough for 2 minutes.
3. Divide the dough into 2 pieces, one slightly larger than the other, and roll them out.
4. Cover them and let them rest again for 10 minutes.
5. Using a rolling pin, roll out the smallest dough thinly into a rectangle about 12x8 inches (30x20 cm).
6. Roll out the large dough into a slightly larger rectangle.
7. To avoid adding more flour to the dough and drying it out excessively, roll out the 2 dough pieces between 2 sheets of parchment paper. It will also help during assembly.
8. Place the smaller rectangle of dough on a baking sheet with the sheet of parchment paper it was rolled out onto.
9. Spread the filling over, stopping about an inch (2 cm) from the edges.
10. Place the other rectangle of dough on top of the filling.
11. Using a knife, cut off the most jagged edges and, with the leftover dough, cut into strips and place them on top in a diamond shape.
12. Seal the edges with your fingers and fold them nicely inside.
13. Beat the egg and brush the entire surface of the dough with the beaten egg.
14. Using a small knife, make 2 holes on the surface of the dough which will act as a chimney, letting the steam that forms inside the dough escape.
15. Bake the empanada at 350 F (180ºC) for about 45 minutes or until golden (this time is approximate and depends on the oven).