Aprons & Tapas: Empanada de atún

Today we are cooking a typical dish from the north east of Spain, careful with the gluten allergies as this may contain, just make sure you pick the proper ingredientes. We are going to do it the easier way, which is buying the dough from the market instead of making it from scratch.

Just to let you know, the dough you can find it at Wal-Mart, No Frills, Adonis... I'm sure you can even find it in other supermarkets too, just find "puff pastry dough", usually comes 1 or 2 sheets.

Empanada de atún:

1 green pepper

1 red pepper

1 onion

All purpose flour

2 cans of shanks tuna

2 sheets of puff pastry dough

2 fresh tomatoes

salt

paprika

3 eggs

evo oil

How to proceed:

1º Take 2 of the 3 eggs and boil them.

2º Clean the onion and slice it, clean the green and the red pepper and slice them too. Now in a large frying pan, pour 3 tablespoons of olive oil and set it medium heat. When it will be warm pour the onions until you see they are transparent, then add 1 tablespoon of paprika and the peppers. Put the heat even a bit lower.

3º Meanwhile wash and clean the tomatoes, and cut them in small cubes. Add them to the peppers in the frying pan, add also some salt. Leave it low heat for at least 15 minutes.

4º Now is the time to clean the working area, spread a bit of flour over it and take out the dough sheets. Take the first one out, place it on the table and with a rolling pin stretch the dough. In an over tray, cover it with baking paper and put this dough sheet on it. Now repeat the process with the other sheet.

5º Open both cans of tuna in shanks, I reccommend in olive oil, but you can also use the ones in water, and add them to the peppers and tomatoes. Stir for about 1 to 2 minutes and turn off the heat.

6º Take the eggs that we have previously boiled and cut them in small cubes, add them to the peppers, tomatoes and tuna, stir and mix. Adjust the salt.

7º Take the oven tray where you should have placed 1 of the dough sheets and start putting over it the mix of the peppers, tuna, tomatoes and eggs.

8º We are going to place the second sheet on top of that, and close all borders using our hands.

9º Scramble an egg and use it to paint the Empanada with a brush. With a fork we are going to make some holes and right in the middle we are going to open what it is called, a chimney, that is, a bigger hole, to make it breath in the oven.