Empanada gallega por Dolli Yrigoyen (2021)

Dough Flour 500 g Butter 60 g Eggs 2 Milk 175 ml Yeast 20 g Salt 15 g Filling Onions 1 kg Red bell peppers 500 g Saffron 1 pinch Bay leaf 1 leaf Paprika 1 teaspoon Oil 200 ml Salt Pepper Hake or grouper fillet 500 g Canned tuna in water 300 g Peel and julienne the onions. Halve the bell peppers, remove the seeds and ribs, and julienne them. Heat the oil in a pan. When hot, add the onions and bell peppers along with the bay leaf. Cook until the onions become translucent. Season with salt and pepper, then stir in the saffron and paprika and set aside. Prepare the dough: Dissolve the yeast in the milk. Sift the flour with the salt, make a well in the center, and add the butter, eggs, and yeast mixture. Knead the dough on a floured surface until smooth and elastic. Cover and let it rest. Divide the dough in half and roll out each half on a floured surface. Place one sheet of dough in a greased baking dish. Spread the sautéed onions over the dough, then top with the chopped fish and tuna. Season with salt and pepper, drizzle with the oil from the sautéed onions, and cover with the other sheet of dough. Crimp the edges to seal, brush with egg wash, and bake in a preheated oven at 180°C (350°F) for 30 minutes.