Tuna empanada

Tuna filling

• 300 g onions, cut in quarters
• 150 g red peppers, cut in pieces
• 150 g green peppers, cut in pieces
• 200 g canned crushed tomatoes
• 50 g extra virgin olive oil
• 1 tsp sugar
• 1 tsp salt
• 200 g canned pickled tuna ("bonito en escabeche"), drained (see tip)
• 2 hard-boiled eggs, chopped

Empanada dough

• 50 g water
• 50 g extra virgin olive oil
• 50 g white wine
• 90 g lard
  of 90 g butter
• 1 egg
• 25 g fresh yeast, crumbled
  of 3 tsp dried yeast
• 450 g bread flour
• 1 tsp salt

Assembly

• flour for dusting
• 1 egg, beaten