The empanada.

Doña B. made empanada this last sunday and don G. had it all very well documented,
The ingredients you'll need for the dough are the following:
 ( See picture 5.)
          
600 grs flour
2 eggs
1,50 dl water
50 cl olive oil
50 grs butter
a small glass of white wine
some salt

And for the stuffing: ( see picture 4 )

2 kilograms of onions
1 can of peeled red peppers
2 good spoonfulls of Spanish pimentón
a big can of tuna (500 grs) or a similar amount
of minced meat.

 Start to cut the onions into little pieces ( mirepoix ), until you

get bored doing so. Then pouch them in the oil intended

for the dough.

( See pictures 1 and 2.)

Add the peeled peppers and the pimentón.

Picture 3 illustrates this very well.

Make sure the mixture is never boiling, certainly not when

the pimentón is added.

Strain it all, so the oil can be used for the dough.

Put all the ingredients for the dough in a bowl and mix with
your hands until you can form a ball
( Picture 6 and 7. )
Divide it in two and use one part to cover a tray, a big square
one that can go into the oven.
In the mean time, preheat the oven to 160°C.
Put the stuffing. First the vegetables and then the tuna or the
minced meat.
Cover with a second layer of dough and close very well
the edges. And make a hole in the middle of the surface, so
moisture can escape.
Use the remainders of the dough to decorate the empanada.
If tuna is used, the image of some fish is what tradition
prescribes as decoration, but be creative.
And then, use a brush to paint with egg. It will make your
empanada more shiny.
( Pictures 9 and 10. )
Place it in the oven for about three quarters of an hour.
To check if it's done, see for the bottom, because the surface
can sometimes deceive us.
When ready, let it cool down for a while and serve.