Galician Empanada recipe

This is a recipe for Spanish and the secret of this recipe from empanada gallega is that the mass is spongy and tender and the filling is tasty. This dish can also be prepared with Cod or Octopus , but this time we will prepare with tuna.

Ingredients for the filling:

200 grs. tuna (better if olive) oil 1 onion mediana1 Eggplant 2 red verdes12 tbsp. from oliva6 tbsp oil. tomato sauce

Ingredients for the dough:

500 grs. from harina12 tbsp. of aceite200 cc. water tibia1 CTA sal1 CTA. of paprika.

Preparation:

Cut well small onion, Eggplant and the pepper. Heat the oil in the frying pan and put the vegetables to cook 15 to 20 minutes, then add the tomato sauce and tuna and continue to cook 4 minutes. Once cooked drain all the oil the cooking as possible and set aside for the mass. While we let cool filling we prepare the dough.
We put the flour and salt in a large bowl, add water and oil recovered from the filling of a tablespoons and complete the quantity of oil stated in the ingredients with new oil, then add the paprika and mix everything well. knead to form a thin, elastic bun that we will not stick in the hands. cut the dough in two buns and stretch out separately.
Place one of the covers in an oven plate and add the filling, happy-go-lucky well and cover with another mass, do repulgue at the edges and click on the top 3 or 4 places lid so that the steam of the filling exit holes and do not inflate the cake.
Lead to cook in strong (200 ° c) oven for 30 minutes or until the dough is golden.