Empanada gallega

Name: empanada gallega
Total time: 25 min
Yield: 4
Ingredients: 450 gram white bread mix business suit; 6 tablespoon olive oil; 2 onion in thin rings; 2 Red pepper in bars; 120 gram canned tuna; 120 gram sardine fillet look; 1 egg beaten; 3 tablespoon flour to pollinate

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Ingredients

Kitchen Stuff

1 low refractory baking dish (Ø 24 cm)

Directions

Prepare the bread dough according to the instructions on the package with 2 tablespoons of oil instead of butter.
In the meantime, heat the other 2 tablespoons of oil and leave the onion rings at medium height for about 5 minutes.
Remove the onions from the pan and add the peppers to the remaining shortening. Sprinkle with salt and pepper. Let the paprika also gently bake for about 5 minutes.
Roll the dough two thin square or round on a floured sheet. Preheat the oven to 200 ° C.
Brush a baking sheet generously with oil and cover it with a piece of dough.
Divide the onion rings, peppers and fish over and sprinkle with salt and pepper. Place the other dough piece on this.
Brush the dough borders with some water, fold them over and press them tightly. Brush the top with egg.
Fry the empanada in about 20 minutes until tender and golden brown. Let the empanada cool down to lukewarm or eat it completely cooled down. Cut the empanada into square pieces.