Tuna Empanada

First we prepare the dough: We mix the flour, a sachet of yeast, a pinch of salt, an egg, a splash of milk and two tablespoons of olive oil. Add more or less of the ingredients as needed, I did it a little by eye. Do this until you get the right consistency to make a ball that does not stick. Let it rest for an hour or more so that it grows. Then stretch it

For the stuffing: Chop a couple of garlic and an onion and fry it. When it is soft, add the roasted peppers (to taste) and a little black pepper. Let it cool and then add two or three cans of light tuna and a dash of fried tomato. Everything according to your taste. Stir it and fill half of the dough. Fold the other half on top to cover it. Seal the edges with a fork and prick the top several times so that it is well done.

Beat an egg and paint on top to make it crispy and golden brown. We put it in the oven until it is well endowed and enjoy.