Empanada gallega – Easy empanada recipe

Ingredients

• 17 oz/500 g plain flour
• 150 ml milk
• 1 egg
• 1 teaspoon salt
• Water
• 1 beaten egg
• 50 ml Olive oil
• Pinch of salt
• 1 teaspoon of sweet paprika
• 12 oz./500 g tinned tuna
• 3 large onions (diced fine)
• 2 large red pepper (diced fine)
• 3 to matoes (grated and skin removed)
• 40 ml olive oil
• 1 tablespoon sweet Spanish paprika
• 1 tablespoon of white sugar
• 3 eggs (hard-boiled and chopped)
• salt and pepper to taste
• 60 ml sweet Spanish Sherry
• 1 tin (7oz./200 grams of black olives with seed removed, sliced.)