Galician-style tuna and bell pepper empanada

Directions

1. Heat the oil in a large frying pan with the onion and bell pepper. ⏱ ≈ 7 min
2. When the vegetables are halfway cooked, add the garlic and cook them together. ≈ 3 min
3. Drain and reserve. ≈ 2 min
4. Cook the fresh tuna for 1 minute in steam, then flake it apart with your hands. If using canned tuna, use it directly. ⏱ 1 min
5. Boil the egg in salted water for 12 minutes, peel it, and cut it into small pieces. ⏱ 12 min
6. In a large bowl, combine the vegetables, flaked tuna, tomato sauce, and egg. Season with salt and mix thoroughly. ≈ 4 min
7. Dissolve the yeast in warm water. ≈ 3 min
8. Pour the flour onto the work surface and create a well. ≈ 10 min
9. In the center, pour in the water, along with the yeast, egg, oil, and salt. ≈ 3 min
10. Knead by hand for about 15 minutes, until the dough no longer sticks to your fingers. ⏱ 15 min
11. Cover with a damp cloth and let it rest for 15 minutes in a warm place. ⏱ 15 min
12. Roll out half of the dough on a lightly floured surface, and place it on a baking sheet. ⏱ ≈ 35 min
13. Cut it to the desired shape: square, round, etc. ≈ 8 min
14. Place the filling in the center, leaving the corners empty. ≈ 3 min
15. Crack an egg and use the yolk to coat the edges. ≈ 4 min
16. Spread the remaining dough evenly over the filling. ≈ 4 min
17. Cut off the corners and roll them into a cord-like shape using your hands. ≈ 10 min
18. Brush the top of the egg with melted butter, then poke a few holes in it with a fork. ≈ 3 min
19. Spread the dough scraps, cut them into strips, and arrange them on top in a checkered pattern. ≈ 8 min
20. Reheat in the oven at 200 °C until the dough is fully cooked. ⏱ ≈ 35 min