Galician Empanada With Tuna, Onion, and Green Bell Pepper Filling
"The original empanada. [Photographs: Vicky Wasik] All the empanadas of Latin America—whether baked or fried, wrapped in a corn or flour dough—can thank the Galician empanada for their existence. Unlike the individual hand pies of Latin America, this empanada is formed as a large baked pie with a wheat crust and filled with onions, green peppers, and your choice of protein. Only after it's baked does it get cut into individual portions. Here's how to make it at home with a classic tuna filling. The original empanada from which all others are derived. Why This Recipe Works * Adding olive oil to the dough creates more tender results. * Forming a steam vent in the top crust prevents it from puffing up into a dome...."
INGREDIENTS
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For the Dough:
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12 3/4 ounces all-purpose flour, plus more for dusting
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1 1/2 teaspoons kosher salt
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1 teaspoon instant yeast
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8 ounces warm (120°F) water
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2 tablespoons extra-virgin olive oil, plus more for greasing
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For the Filling:
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1/4 cup plus 2 tablespoons extra-virgin olive oil
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4 cups (1-inch) diced green bell pepper (about 2 large peppers)
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4 cups (1-inch) diced yellow onion (about 4 small to medium onions)
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15 medium cloves garlic, thinly sliced
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2 (250-gram, about 8.5 ounces) cans oil-packed bonito tuna, such as Ortiz, drained
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Kosher salt and freshly ground black pepper
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