Tuna and vegetable dumplings

For the dough, dilute the baker's yeast in a little warm water and mix with the flour, the egg, a glass of olive oil and a glass of water or white wine, if the mixture of the ingredients has water left over you can remove it and add to the dough, knead, let rise for at least an hour and knead again, I usually make a kg of flour, the dough that I have left over I freeze it in portions.

For the zaragalla (this is the name of the filling of the empanada) the onion is poached in oil, the vegetables are added leaving the tomato last, and when they are cooked the tuna is added (if you use tuna in oil take advantage of this oil to make the dough or the zaragallada. When the zaragalla is cold, stretch the dough and assemble the empanadillas or Empanada if you prefer. Finally, brush the dough with egg and it's ready.

The oven must be preheated to 200 degrees, place the tray towards the bottom of the oven and bake for an hour, if you see that it is done on top but not below covered with a sift. The empanada is done when the dough is loose from the tray.