Srta. Cardalliaguet's Galician Empanada

For the Dough

• 3/4 cup each of hot water, olive oil & milk
• 4 cups all-purpose flour
• 1 tsp salt
• 1 Tbsp baking powder
• 1 pinch saffron, ground
• 2 egg yolks, beaten

For the Filling

• 1 large onion, chopped
• 2 large tomatoes, peeled and diced
• 2 large red peppers, seeded, stem & pith removed and diced
• 3-4 cloves garlic, chopped fine
• 2 generous pinches saffron, ground
• 1 generous cup Italian parsley, chopped
• 3 cans tuna in water, drained
• 2-3 tsp salt, to taste

Preheat oven to 350° F

To make the filling:

1. Saute onion, pepper and tomato until onion is soft and translucent. 
2. Add garlic and continue cooking a few minutes until garlic is fragrant. 
3. Add saffron and cook a few more minutes, stirring until well distributed. 
4. Add the parsley and tuna and cook for a few more minutes. 
5. Add salt to taste. 
6. Remove from heat. 

To make the dough:

1. Mix flour and baking powder. 
2. Dissolve the salt in the hot water. 
3. Mix water, oil and milk together and add the saffron. 
4. Add liquid to the flour mixture. 
5. Mix well until a soft, even dough forms. 
6. Split dough into two pieces, one slightly larger than the other. 
7. Roll out the larger portion to fit an 11x18 inch sheet pan and up the sides. 
8. Roll out the smaller piece to 11x18. 

Assembly and Cooking:

1. If the filling has liquid, you will want to strain most of it off. Filling should be very moist but there should not be any excess liquid. You can save the excess liquid for rice, soup, etc. 
2. Spoon filling on bottom layer of dough, place top piece of dough over filling and crimp the side to form a good seal. 
3. Brush top with egg yolks. 
4. Bake at 350° until golden brown. 
5. Serve hot or cold. 

Enjoy!