Artisan Empanada

First pour the flour into a bowl and add the oil and wine while stirring in circles.

Knead with a rolling pin until the dough is very thin. Cut it in two and the larger one will be used for the bottom.

In the dough that will go down we place the tuna and tomato cut into small pieces, the vegetables put them in a pan over low heat and let them be well done (you can add the ingredients you want). And a spoonful of paprika.

Place the other piece of dough on top, and close the edges upwards, brushing the top layer with a beaten egg.

Directly to the oven; preheat to maximum for 10-15 minutes and leave it for half an hour at 180-200 (depending on your ovens) and it is ready!