Spanish Style Empanada with Tuna & Pimenton from Galicia

Name: Spanish Style Empanada with Tuna & Pimenton from Galicia
Cuisine: European, Mediterranean, Spanish
Ingredients: 3 qty 5 oz cans tuna in oil, drained; yellow onion, to yield 1-1/2 cups chopped; 1 green bell pepper; 4 garlic cloves, peeled; 1-1/2 tsp Imported Spanish paprika Pimenton; 2 plum tomatoes; 2 tbs tomato paste; 2 qty, ¼” thick slices Spanish cured chorizo; fresh parsley, to yield ½ cup chopped; 3 large boiled eggs; 12 Spanish Manzanilla or other green olives, pitted; 1 tsp salt; 1 tsp black pepper; 2 tsp brown sugar; 1/3 cup olive oil; 1 egg, beaten; 2-1/2 cups all purpose flour + more during rolling out; 2 large eggs; 1 tsp active dry yeast; 2 oz milk; 1 tsp sugar; ½ tsp salt; 4 tbs butter, unsalted & softened; 3 tbs olive oil; ½ cup dry white wine or sidre (hard apple cider); 3 qty 5 oz cans tuna in oil, drained; yellow onion, to yield 1-1/2 cups chopped; 1 green bell pepper; 4 garlic cloves, peeled; 1-1/2 tsp Imported Spanish paprika Pimenton

Spanish Style Empanada with Tuna & Pimenton from Galicia

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