Dough Pocket with Paprika Tuna Filling (Empanada)

Ingredients

• 0.5 cube fresh yeast (21 g)
• 150 ml lukewarm milk
• 1 pinch sugar
• 350 g flour
• 1 pinch salt
• 1 egg yolk
• 75 g softened butter
• 2 large red bell peppers
• 2 shallots
• 2 Garlic cloves
• 400 g tuna fillet (ready to use, skinless)
• 1.5 tsp freshly chopped rosemary
• Salt
• pepper (ground)
• Sweet Paprika Powder
• flour (for work surface)
• 1 egg (separated)

Instructions

1. 1.

   Crush the yeast and mix with milk and sugar. Combine flour and salt in a bowl, create a well in the center, add the egg yolk, butter, and yeast mixture, then knead with dough hooks until smooth. Add more flour or milk if needed so the dough is not sticky but not crumbly. Shape into a ball, cover with plastic wrap, and refrigerate overnight.

2. 2.

   Preheat the oven to 250°C (482°F) on both top and bottom heat.

3. 3.

   Wash the bell peppers, halve them, remove seeds and white membranes, and place cut-side up on parchment paper. Roast in the preheated oven until the skins blister and blacken. Remove, cover with a damp kitchen towel, let rest briefly, then peel and dice. Peel and finely chop shallots and garlic; sauté in 2 tbsp oil over high heat until translucent. Add paprika and stir. Wash tuna, pat dry, dice, and mix with rosemary and paprika mixture. Season with salt, pepper, and sweet paprika powder.

4. 4.

   Roll the chilled dough on a floured surface to about 3 mm thickness and cut out circles (~15 cm diameter) with a round cutter. Place filling in the center of each circle, brush edges with egg white, fold into half-moons, and seal with a fork. Whisk egg yolk with 1-2 tbsp water and brush tops of empanadas. Bake in the preheated oven for 20-25 minutes until golden brown.

5. 5.

   Remove from oven and serve sliced on plates.