Empanada De Atun (Tuna Pocket Pastry)

Recipe Ingredients

300		Flour
1 teaspoon	5ml	Salt
1		Dried yeast
25		Lard or ghee - melted
2		Eggs - lightly beaten
80		Milk - warmed
2 tablespoons	30ml	Olive oil
300		Tomato puree or 300 g tomatoes - quartered
2		Red peppers - deseeded and cut into strips
1		Garlic, crushed
1		Tuna in oil - drained and flaked
		Salt and freshly ground black pepper to taste

Recipe Instructions

SIFT the flour and salt together, then stir in the yeast. Make a well in the centre and add the lard or ghee and beaten eggs. Mix in thoroughly and add the milk to bind to a soft dough. Knead for two to three minutes, then return to the bowl. Cover and leave to rise for one hour.

Heat the oil and saute the tomatoes, red peppers and garlic for 10 minutes, while the dough is rising Stir in tuna. Add the seasoning Keep the tuna filling aside to cool.

Knead the dough on a lightly floured surface for three minutes, return to an oiled bowl and leave to rise for 30 minutes more. Preheat the oven to 350F. Roll out half the dough on a lightly floured surface and use to line a rectangular baking dish. Spoon in the prepared filling Brush edges of the dough with water. Roll out the remaining dough and lay on top of the filling Secure edges and trim. Make steam vents and dust with flour. Bake for 30 to 45 minutes until pale golden.

Source:
Los Angeles Times

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