Empanadas

Make the dough: In a large bowl combine the All-Purpose Flour with the Instant Dry Yeast and a pinch of the Salt. Stir in lukewarm Water and a little Extra-Virgin Olive Oil until a shaggy dough forms.

Knead and rest: Turn the dough onto a lightly floured surface and knead until smooth and elastic (about 5–8 minutes). Place in a lightly oiled bowl, cover, and let rise until roughly doubled in size (about 45–60 minutes).

While the dough rises, cook the eggs: Place the Eggs in a pot, cover with cold water, bring to a boil, then simmer 9–11 minutes for hard‑boiled. Cool, peel and chop one or two for the filling; reserve one for egg wash.

Prepare the filling base: Heat a splash of Extra-Virgin Olive Oil in a skillet over medium heat. Add chopped Onions, Red Bell Pepper and Green Bell Pepper and cook until softened, about 6–8 minutes. Add minced Garlic and cook 30–60 seconds more.

Simmer with tomatoes and spices: Stir in the Crushed Tomato, a pinch of Sweet Spanish Paprika and a Bay Leaf. Reduce heat and simmer until the mixture thickens and the flavors meld, about 10–15 minutes. Season to taste with Salt and freshly ground Black Pepper.

Finish the filling: Flake in the Canned Tuna in Olive Oil and fold to combine. Remove and discard the bay leaf, then stir in the chopped hard‑boiled Eggs and sliced Green Olives. Let the filling cool to near room temperature so it won't make the pastry soggy.

Shape the empanadas: Preheat the oven to about 200°C (400°F). Divide the rested dough into golf‑ball sized portions, roll each into a thin circle, and place a spoonful of filling in the center. Fold the dough over to form a half‑moon and crimp the edges with a fork to seal.

Egg wash and bake: Beat the reserved Eggs and brush the tops of the empanadas to get a glossy, golden finish. Place on a baking sheet lined with parchment and bake until deep golden, about 20–25 minutes.

Cool and serve: Let the empanadas rest a few minutes after baking so the filling sets, then serve warm as a snack or with a simple salad.