Empanada

Summary

Ingredients

For the dough:

• 0.2 liters beer
• 0.2 liters sunflower oil
• 500g flour
• 1 pinch (s) salt

For the filling:

• 1 small bell pepper, red
• 1 small bell pepper, green
• 1 onion (s)
• 1 clove garlic
• 500 g tomato (s), sieved
• 3 egg (s), hard-boiled
• 100 g olives, reen, without stone
• 3 cans tuna
• 4 tablespoon olive oil for frying
• some oregano
• salt
• pepper

Moreover:

• 1 egg yolk for brushing
• some oil to grease the tray

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Instructions

1. First you make the filling because it has to be cold when you fill the empanada. To do this, chop the bell pepper, onion and clove of garlic and fry everything in olive oil.
2. Then you add the tomatoes and let everything simmer for 1/2 hour.
3. Dice the eggs, chop the olives and add to the filling and finally add the tuna without the oil. If you find some, you can also add pine nuts.
4. Season to taste with oregano, salt and pepper and allow to cool.
5. Knead the flour with the beer and sunflower oil to form a dough. Possibly add a little more flour if it sticks. Let rest in the refrigerator for 1/2 hour. The dough doesn`t need baking powder or yeast.
6. Roll out half of the dough on a floured surface and place on an oiled baking sheet. Spread the cold filling on top and leave a small edge.
7. Roll out the second half of the dough, leave something to decorate. Place the rolled out dough on top of the filling and press it into place at the edge.
8. Roll or cut out decorations from the remaining dough.
9. Brush the surface with whisked egg yolk. Prick several times with a fork so that there are no bubbles.
10. Bake at 180º for about 30 minutes until golden.
11. The filling can be modified as required. Instead of the tuna filling, you can also use sardines and raisins - originally Galician - or a spinach filling with blue cheese and raisins or fry minced meat with olives and tomatoes. You can prepare the empanada the day before and eat it cold.
12. Instead of an empanada, you can also make empanadillas from the ingredients: cut out circles from the dough, fold them into a semicircle and press the edge shut with a fork. It goes down very well at all parties.

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