Step 1

Peel and thinly slice the onions. Cut the peppers in half and remove the core and seeds. Dice thinly. Peel and mice the garlic cloves.

Step 2

Heat the olive oil in a large pan. Once hot, add the veggies, salt, and paprika and cook over medium-low heat until they are golden, soft, and fragrant. The longer the better. Stir regularly.

Step 3

Drain the oil using a fine mesh strainer and a bowl. Set the oil aside.

Step 4

Add the tuna and the tomato sauce to the filling and mix well. Set aside.

Step 5

In a large bowl, combine the flour and salt and mix well.

Step 6

In a small bowl, dissolve the fresh yeast in warm (not boiling) water. If you're using instant dry yeast, you don't need to dissolve it first (just add it to the large bowl along with the water). Add the yeast and water to the large bowl and stir.

Step 7

Add the drained oil from the veggies to the mixture. If you don’t have 5 fl oz of oil from the vegetables, add more raw olive oil until you have 5 fl oz (about 2/3 cup).

Step 8

Mix and knead the dough until you have a soft ball (about 15 minutes). Brush with a bit of oil and let it rise in a covered bowl at room temperature until doubled in size. The rising time depends on your kitchen temperature.

Step 9

Once the dough has doubled in size, remove it from the bowl. Sprinkle a bit of flour on the work surface and knead the dough for another 10 minutes.

Step 10

Divide the dough in half and roll out both pieces of dough to a thin layer (the thinner the better). Cut the sides with a knife to form a rectangle. Save the cuttings for the garnish.

Step 11

Preheat the oven to 400 degrees Fahrenheit.

Step 12

Line a baking sheet with parchment paper and place a layer of the dough to serve as the base of the empanada.

Step 13

Spread the filling evenly on top of the base layer, leaving enough room on all sides to seal (about 3/4 inch).

Step 14

Place the top layer of dough on top and close. You can do this by pressing down with a fork or pinching both layers together with your fingers.

Step 15

Cut 2 or 3 small holes in the center of the top to allow steam to escape. Roll out the rest of the dough, make some ornaments and place them on top of the empanada.

Step 16

Crack and whisk the egg, then brush it on top of the empanada.

Step 17

Reduce the temperature of the oven to 355 degrees Fahrenheit, place the empanada in the oven and bake for 35 minutes until golden brown.