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Ingredients
Tuna filling
- 300 g onions, cut in quarters
- 150 g red peppers, cut in pieces
- 150 g green peppers, cut in pieces
- 200 g canned crushed tomatoes
- 50 g extra virgin olive oil
- 1 tsp sugar
- 1 tsp salt
- 200 g canned pickled tuna ("bonito en escabeche"), drained (see tip)
- 2 hard-boiled eggs, chopped
Empanada dough
- 50 g water
- 50 g extra virgin olive oil
- 50 g white wine
-
90
g lard
or 90 g butter - 1 egg
-
25
g fresh yeast, crumbled
or 3 tsp dried yeast - 450 g bread flour
- 1 tsp salt
Assembly
- flour for dusting
- 1 egg, beaten
- Nutrition
- per 1 portion
- Calories
- 2904 kJ / 694 kcal
- Protein
- 24 g
- Carbohydrates
- 62 g
- Fat
- 39 g
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