Ingredients (serves 6):
For the pastry:
- 15 g fresh yeast
- 200 ml warm water
- 1 tablespoon paprika powder (mild)
- 30 ml virgin olive oil
- 1 pinch of pepper
- 1 level tablespoon of sea salt
- 400 g spelt flour
For the filling:
- 4 tablespoons virgin olive oil
- 2 medium sized white onions
- 1 big red bell pepper
- ½ chili
- sea salt
- 250 g canned tuna (preferably not in oil, but its own juice)
- 6-8 tablespoons tomato puree
- ½ teaspoon paprika powder (mild)
- 4 tablespoons virgin olive oil mixed with a good pinch of paprika powder
To make the dough mix yeast with warm water and olive oil until dissolved. Add pepper, salt, spelt flour and paprika powder and knead to a elastic dough ball. Cover in a bowl.
For the filling cut the onion, bellpeppers and chili into fine strips. Heat 4 tablespoons of olive oil. Add onions and fry for about 5 minutes. Then add the bellpepper and chilli and season with a pinch of salt. Add tomato puree and paprika powder and continue to stir until the peppers are almost soft. Remove from heat and allow to cool slightly. Add the remaining 2 tbsp olive oil, season to taste with pepper and stir well drained tuna.
Preheat oven to 180 degrees.
Divide the dough into two balls of equal size. Cover the baking tray with baking paper. Roll one half of the dough into a square shape (about 2 mm thin) and place it on the baking paper. Spread the filling evenly on the dough, leaving around 2 cm at the edges. Moisten the edges with water.
Then roll out the second half of the dough to the same size and place it over the first layer with the filling. Press the edges firmly with the thumb, so that both layers stick together. Cut edges to a regular square shape and use the leftover pastry for decoration.
Using a fork, prick the upper dough cover a few times, so that the steam can escape. Sprinkle empanada with paprika oil and bake for about 35 minutes.
The Tuna Pie tastes best when it has cooled down completely and has rested at least overnight.