Vegetable Empanada

For the dough: dissolve the yeast in 230 ml of warm water, when it is well mixed add the flour and mix well, then add a teaspoon of salt and the olive oil and knead for 5 minutes. Let the dough rest until it doubles its volume. Approximately 1 hour.

For the filling: cut the vegetables into small cubes and cook them together with the crushed tomato. When they are ready, mix them with the boiled egg.

When the dough has doubled its volume, divide it into two or four parts (depending on the size you want) and knead each part for a couple of minutes. Then we extend the dough giving it the shape we want. Place the filling on the dough and cover with the other part of the dough, pressing the edges so that the filling does not come out.

Brush the dough with the yolk of one egg and decorate the pie. Bake in a preheated oven at 200°C for 30 minutes. When we take it out of the oven, let it cool on a rack so that the dough does not remain moist.