The easy and best way to make your own pie is here, i made this Delicious Veggie Tuna Pie- Empanada gallega de Atun for my lunch and it tasted so good, i also added mozarella cheese which is my own addition. The good of this recipe, is that you can serve it hot or cold and in any time of the day, as a snack or for lucnh or dinner. I also made this lovely famous spanish Empanada gallega de Atun with some changing in the main ingredients for the original recipe, i added green olives, corn and mozzarella cheese.

Veggie Tuna Pie-Empanada gallega de Atun

Prep time: 30mins
Baking time: 30-40 mins
Yield: 8 pieces

Ingredients

For dough:

4 cups all porpuse flour
2 tablespoons of yogurt
1 egg
1 teaspoon sugar
1 tablespoon yeast
½ tablespoon of salt
2 tablespoons of olive oil
¾ cup of warm water

For Filling:

3 medium tomatoes, chopped
2 cans of tuna, drained
1 Medium onion,diced
½ cup of red bell pepper
¼ cup green olives,sliced
¼ cup corn
2 cloves garlic,minced
¼ teaspoon black pepper
1 teaspoon oregano
½ teaspoon paprika
1 Teaspoon salt
½ cup Mozzarella cheese (optional)

Polishing mixture:

1 egg
1 teaspoon water or milk
1 teaspoon of sesame

Instructions

• The dough: In a mixer ball place all he doug ingrediens and knead on low speed for 10 minutes until smooth elastic dough.
• Foarm the dough as a ball, place in greased bowl, cover with plastic wrap and rest for 40 minutes.
• Filling: In a skillet, place the oil, add onion, red bell pepper,garlice and stir on high heat for a minute, add tomato and season with paprika, oregano, salt and black pepper. cook for 15 minutes or until they're soft. Stir now and then. Add tuna, green olives and corn. Stir and continue cooking for 30 seconds so the tuna and corn covered with the sauce.Remove from heat.
• Preheat the oven to 350 F (180°C) and divide the dough in half, with one half slightly bigger than the other.
• Grease an 11 inch pan with oil and roll out the larger half of the dough so that will completely cover the bottom of the pan and the edges.
• Using your rolling pin, transfer the dough to the pan and gently mold it to fit the pan without stretching the dough. Trim the edges if necessary. cover with the tuna filling and top with mozzarella cheese.
• Roll the other half of the dough large enough the cover the top of the empanada and make sure the edges meet.
• Brush the empanada with the beaten egg yolk mixed with one teaspoon of water.
• Bake in the oven for 30- 40 minutes or until golden.
• Serve it hot or cold.
  Enjoy & have a great sunday!