Traditional pie

Preparation

1. First we make the filling. We put the onion and peppers in the glass and crush by programming 5 seconds speed 5. We lower the pieces with the spatula, add the oil, tomato, salt and a little sugar and cook 20 minutes, Varoma temperature, speed 1 ½. In this way the vegetables will be a little crunchy –if you want the little bits to be less noticeable, you can crush it a little more and fry the onion and pepper with the oil for a few minutes and then add the tomato and cook as indicated before-.

2. We dump everything in a bowl, add the tuna -without the oil-, the peas -without the liquid- and the cooked eggs divided into slices. Mix with the spatula and let cool.

3. Meanwhile we are preparing the dough. We put the liquids in the glass and heat 3 minutes, Varoma temperature, speed 2. Add the 520 g of flour, the paprika and the salt and program 20 seconds speed 4. We put the dough on a floured surface, let it cool for a few minutes, and see if it has the right consistency - that it can be worked with the roller. If it does not have it, you can add, little by little, more flour.

4. We divide the dough into two portions. We stretch the one that will serve as the base and when it is finite we place it on the mold that we want or directly on the baking tray (I advise you to add a little flour to the mold or to the tray so that it then comes off without difficulty). We spread the filling on that base. We stretch the rest of the dough and cover the filling with it. It is important that you press the edges of the empanada with your fingers so that it is well sealed. Decorate to our liking, prick the surface with a fork and brush with beaten egg.

5. We bake at 190º for approximately 45 minutes (the exact baking time will depend on each oven but don't worry that just by looking at it you will know when it is done).

6. And to enjoy. Cold is also delicious ... but you will have to wait to try it and I don't know if you can!