Galician Tuna Pie with Slow-Cooked Onion and Pepper Filling

What you need

• 500 g (4 cups) all-purpose flour
• 7 g (2 1/4 tsp) instant dry yeast
• 1 tsp sugar
• 1 tsp fine salt, for the dough
• 260 ml (1 cup plus 2 tbsp) warm water
• 90 ml (6 tbsp) olive oil, for the dough, plus 3 tbsp for the filling
• 3 large onions, finely chopped
• 1 red bell pepper, finely chopped
• 400 g (14 oz) ripe tomatoes, peeled and chopped, or canned crushed tomatoes
• 1 tsp sweet paprika
• 400 g (14 oz) canned tuna in olive oil, drained
• 1 egg, beaten, for brushing

Method

Restated from the original video

1. 1

   Stir the yeast and sugar into the warm water and leave 5-10 min until foamy.

2. 2

   Combine the flour and salt in a big bowl. Add the yeast water and 90 ml of olive oil and mix to a shaggy dough.

3. 3

   Knead on a lightly floured surface until smooth and elastic, about 10 min.

4. 4

   Put the dough in an oiled bowl, turn it once to coat, cover and leave in a warm spot until doubled, about 1 hour.

5. 5

   Meanwhile, warm 3 tbsp of olive oil in a wide pan over low heat. Add the onions, pepper and a pinch of salt. Cook, stirring now and then, until very soft and golden, 25-30 min.

6. 6

   Add the tomatoes and paprika. Cook uncovered until thick and jammy with no liquid left, 15-20 min.

7. 7

   Take the pan off the heat and fold in the tuna, leaving some chunks. Taste, adjust the salt and let the filling cool completely, about 30 min. Warm filling will soften the dough.

8. 8

   Heat the oven to 190 °C (375 °F) with a rack in the lower third. Line a baking sheet, about 30 x 40 cm (12 x 16 in), with parchment.

9. 9

   Punch down the dough and cut it in two, one piece slightly larger. Roll the larger piece into a rectangle of about 25 x 38 cm (10 x 15 in) and lay it on the sheet.

10. 10

    Spread the filling over it, leaving a 2 cm (3/4 in) border.

11. 11

    Roll out the second piece to the same size and lay it on top. Fold the bottom edge up over the top one and press to seal, then crimp with a fork.

12. 12

    Cut a small hole in the middle for steam. Let the pie rest 15-20 min, then brush with the beaten egg.

13. 13

    Bake until deep golden brown, 30-35 min.

14. 14

    Cool on a rack for at least 15 min. Cut into squares and serve warm or at room temperature.

Imported from bake-street.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.