Portions / number of people: 6/8
Preparation time: 15 minutes
Cooking time: 5 minutes
Category: Hot and cold entries
Ingredients for the dough
-42Gr. fresh yeast or two sachets of dry yeast
-200cc. of water
-1/ 2 TSP. salt
-1teaspoon sweet paprika (this is optional, if it puts, is mass of a color more rosadito)
Ingredients for the filling
-1sprig of parsley
-2green peppers (Italians do not, others)
-1can tuna of large round
-1 kilo tomato Tin (well has 800 gr.)
Preparation of the dough
Put the flour in a bowl, get a hole in the Center and add in all the ingredients and crumbled yeast. Slowly mix the ingredients with your fingers or a wooden spoon, when already it does not stick in the bowl, finishes kneading by hand on a smooth surface.
You should be a soft, elastic and not sticky, dough and may add some more flour or water if you would need. Form a ball, tapala with cling film so that it does not dry out and let stand one hour before use. When it has risen, knead again a little again.
Preparation of the stuffing
We will drain tuna well and boil 4 eggs. In olive oil, FRY garlic, when they are golden brown, add the onion and peppers cut into julienne strips, saute until soft, add the parsley and tomatoes, FRY well. When you are fried add the crumbled tuna, mix well.
Get two equal parts with the mass, estiralas and put one in the oven tray having previously, put paper baking, put the filling and by over hard-boiled eggs cut into pieces, cover with the other half close the edges and decorate with cutouts that you have left.
Beat the remaining egg and paint the pie, put in the oven at 200 degrees until it is cooked and Brown.