Galician savoury pie (Empanada gallega)

1. For the dough, dissolve the yeast in the lukewarm water, put the flour and salt in a bowl, add the yeast water and olive oil and knead for 8-10 minutes to a smooth, elastic dough; cover and leave to rise for 1 hour.

2. For the filling, cook the thinly sliced onion and the pepper cut into strips in the olive oil over low heat for 20-25 minutes until soft and sweet; add the grated tomato and paprika and cook until thick.

3. Take off the heat and stir in the drained tuna and the chopped hard-boiled eggs; let cool. Preheat the oven to 190 °C.

4. Divide the dough in two and roll both halves out thinly; line a lined baking tray with one, spread over the filling and cover with the other; roll up and crimp the edges.

5. Prick the top with a fork, cut a small hole in the centre for steam, brush with oil from the filling or beaten egg and bake for 35-40 minutes until golden.

6. Serve warm or cold, cut into slices – ideal for outings and picnics.

Tip: Mix some of the oil from the filling into the dough: that's what makes a real Galician empanada crust golden and tasty.