Directions:
Mass:
Place the flour in a bowl, the flour together with the paprika, the cold butter cut into cubes and the egg, add the yeast previously dissolved in a little warm milk.
Join the ingredients with your hands trying not to transmit too much heat... (You can also do it in the processor, in that same order and until the dough is formed).
Add cold water little by little until the dough comes together, is smooth and does not stick to the bowl or counter.
Place in the refrigerator for 1 hour, wrapped in plastic wrap.
After that time, it is ready to divide into two parts (one a little larger, which will be the base) and stretch with a stick. (it is not necessary to flour and butter the mold that we are going to use)
Stuffed:
Brown the onions in feathers and the bell peppers in thin sticks in a frying pan with oil.
Add the garlic (the amount you like!) and the bay leaf.
Place this mixture (when it is at room temperature) in a bowl and add the tuna, olives, salt, pepper and a tablespoon of sweet paprika. Let cool.
Place a portion of the dough pieces on the base of a baking pan.
Add all the filling and cover it with slices of hard-boiled egg if you like... (there are those who make it without eggs too)
Brush the edges with beaten egg.
Cover the filling with the second layer of dough
Make a repulgue (I put some flowers on the edge that I cut with the same dough)
Brush the surface of the empanada with egg yolk.
Bake in a medium oven (180 degrees) for 25-30 minutes.
You can sprinkle with powdered sugar.. Serve warm.
I await your comments! Enjoy!
