Tuna Empanada with Manzanilla Pasada Pastora

- Sift the flour, baking powder and Pimentón de la Vera dulce into a bowl.
- Add salt, olive oil and Manzanilla Pasada Pastora. Knead by hand to a smooth dough. Let it rest covered until the filling is finished.
- Sauté the onion and garlic with 1 tablespoon of olive oil in a frying pan.
- Increase heat, add hot peppers and olives as soon as it is hot with a dash of manzanilla. Let the sherry evaporate. Put everything in a bowl and allow to cool slightly with salt and pepper to taste.
- Add tuna and boiled egg. Mix everything well.
- Halve the dough in half and roll out a little on a small amount of flour.
- Place one half in an oiled dish.
- Distribute the filling evenly. Cover the whole with the other half of the dough, close the edge.
- Brush the empanada with egg and prick it evenly with a fork, then sprinkle with egg again.
- Put into the basket of the cold hot fryer and bake at 160 ° C, then increase the temperature to 200 ° C and bake for 5 minutes. Bake in the oven at 200 ° C for 25 to 30 minutes or until the Empanada is golden yellow.
- Serve with a glass of ice-cold Manzanilla Pasada Pastora. The Empanda tastes lukewarm but also very cold.