How to make
Sift the flour into a deep bowl and mix with the yeast, sugar and salt. Make a well in the middle and pour the oil, water, wine and egg white (set aside the yolk for spreading at the end).
Knead a smooth dough and leave it to rise in a warm place for 30-40 minutes. During this time, get started with the filling.
Peel and grate the tomatoes. Coarsely chop the peppers and finely chop the onion and garlic.
Heat the olive oil over medium heat and fry the onion first for a few minutes, then add the peppers along with a pinch of salt and cook, until they change color and soften. Finally, add the garlic and after 2-3 minutes, the tomatoes, along with a spoonful of tomato puree or paste and the sugar (now is the time to add the spices). Reduce the heat and cook for about 10-15 minutes, then leave it to cool.
Strain the tuna from the liquid and fat in the tin and crumble it. Cut the boiled egg into small pieces and mix it all with the already cooled sofrito of tomatoes and peppers. Season with salt, if necessary.
Divide the risen dough into two balls - one slightly larger than the other. If you wish, you can set aside some dough for decoration of your choice.
First roll out the larger ball into a thin crust (but not too much, about 3-4 mm) and place it in a greased 10″ (25 cm) diameter baking pan, by folding the edges slightly upwards. Spread the filling evenly and cover with the second ball of dough, which is rolled out into a crust. Twist and pinch the edges well and finally seal by piercing with a fork. With a sharp knife, make a hole in the middle.
Leave it rise for another 30 minutes and brush with the yolk beaten with a little oil. Bake for 20 minutes at 360°F (180°C) in a preheated oven.
Serve the empanada warm or cold, garnished with olives of your choice.
Enjoy your meal!
