Empanada gallega, or Spanish tuna pie Yield: 8 servings Preparation time: 2 hours Ingredients For the dough: 500 g of wheat flour 100 g of butter at room temperature 100 g of olive oil 200 ml of warm water 10 g of salt 1 teaspoon of sugar 1 drop of wine or apple cider vinegar 1 egg 1 tablespoon of milk For the filling: 4 tablespoons of olive oil 1 tablespoon of butter 200 g of white or red onion 100 g red, yellow or green pepper 1 large tomato 3 cloves of garlic ¼ teaspoon of chili pepper 1 small sweet pepper ½ teaspoon of red pepper flakes smoked paprika to taste 4 tablespoons of capers 60 g of green olives 250 g of natural canned solid tuna zest of 1 lemon 4 eggs, boiled for 8 minutes fresh herbs to taste Quiche pan measuring approximately 27 cm in diameter Method of preparation Dough: In a large bowl sift the flour, Make a well in the middle and add the butter, olive oil, salt, sugar, vinegar and warm water. Work the dough inside the bowl until the ingredients are incorporated, mixing initially with a spatula and then with your hands (do not work the dough too much). Let the dough rest for 1 hour in the refrigerator covered with a cloth or plastic. While it cools, prepare the filling. Filling: Break the tuna into smaller pieces. Chop the olives, tomatoes and chili peppers. Cut the onion, garlic and paprika into slices. Heat a high-walled frying pan over high heat and add the olive oil and butter. When both fats heat up, add the onion, let it cook a little, add a pinch of salt, the chopped pepper and mix with a wooden spoon. Lower the heat to medium, add the chili peppers and garlic. Let it cook for approximately 3 minutes. Add the tuna, mix everything and when the vegetables are starting to caramelize, add the green olives, capers and tomatoes. Mix, cook for a few minutes. Add a little more fat (approximately 2 tablespoons of olive oil) if you think the filling is too thin. Add the pepperoni and smoked paprika, turn off the heat and transfer the filling to a wide container to slow down the cooking process and cool faster. Wait 5 minutes, grate the zest of 1 lemon into the filling and refrigerate. Opening the dough: Grease the mold with a little olive oil. Remove the dough from the fridge, divide it into 2 parts, 1 larger one for the base and another smaller one for the lid. On a work surface sprinkled with flour, using a rolling pin, roll out the base part into a round shape with a diameter slightly larger than the shape. As you open it, turn it over and sprinkle with a little more flour to prevent it from sticking. Transfer the dough by wrapping it around the rolling pin and rolling it out onto the pan. Using your fingers, press the dough onto the sides and bottom of the pan and trim off any excess with a knife, leaving an excess for closing. Place in the fridge while you open the top. Open the top in the same way and put it in the fridge. Assembling the pie: Preheat the oven to 180 ˚C. Cut the boiled eggs in half and season with 1 pinch of salt and a drizzle of olive oil. Wash, dry and chop the fresh herbs of your choice. Take the dough and filling out of the fridge. Brush the bottom of the base of the dough opened in the pan with Dijon mustard and fill the pie, distributing the filling evenly. Place the egg halves over the filling, with the yolk side facing up. Sprinkle the herbs over the eggs and add a drizzle of olive oil. Close the pie with the top of the dough and cut off the excess with scissors or a knife. Seal the edges by pressing the bottom with the top using your fingertips. Poke holes with a fork on the surface. Mix the egg and milk, beating lightly with a fork and paint the surface of the pie with this mixture using a kitchen brush. Sprinkle with a little sugar and bake in a preheated oven at 180 ˚C for 50 minutes. Suggestion: serve with green salad _____ Director: Play9 + Paola Carosella Cook, screenwriter, executive producer: Paola Carosella Director of Photography: Barbara Hauret Art Director: Juliana Ayres Kitchen assistant and contagious smile: Lucileide Batista Beauty: Carolina Mel