Spanish Style Empanada with Tuna & Pimenton from Galicia

Ingredients

0 servings

3 x 5 ozcans tuna in oil

drained

1 ½ cupsyellow onion

to yield, chopped

1green bell pepper

4garlic cloves

peeled

1 ½ tspspanish paprika

imported, pimenton

2plum tomatoes

2 Tbstomato paste

2 slicescured chorizo

qty, 1/4” thick, spanish

½ cupfresh parsley

to yield, chopped

3eggs

large, boiled

12Spanish Manzanilla

or other green olives, pitted

1 tspsalt

1 tspblack pepper

2 tspbrown sugar

⅓ cupolive oil

1egg

beaten

2 ½ cupsall purpose flour

+ more during rolling out

2eggs

large

1 tspactive dry yeast

2 ozmilk

1 tspsugar

½ tspsalt

4 Tbsbutter unsalted

& softened

3 Tbsolive oil

½ cupdry white wine

or sidre, hard apple cider

3 x 5 ozcans tuna in oil

drained

1 ½ cupsyellow onion

to yield, chopped

1green bell pepper

4garlic cloves

peeled

1 ½ tspspanish paprika

imported, pimenton

2plum tomatoes

2 Tbstomato paste

2 slicescured chorizo

qty, 1/4” thick, spanish

½ cupfresh parsley

to yield, chopped

3eggs

large, boiled

12Spanish Manzanilla

or other green olives, pitted

1 tspsalt

1 tspblack pepper

2 tspbrown sugar

⅓ cupolive oil

1egg

beaten

2 ½ cupsall purpose flour

+ more during rolling out

2eggs

large

1 tspactive dry yeast

2 ozmilk

1 tspsugar

½ tspsalt

4 Tbsbutter unsalted

& softened

3 Tbsolive oil

½ cupdry white wine

or sidre, hard apple cider

Instructions