Spanish Potato Empanadas

Ingredients:

Filling:
- 2
  Potatoes, 1 x 1 x 0.5 cm rectangles
- 4
  Eggs, poached 12 minutes, chopped
- 300 g
  Albacore Tuna, in Olive Oil, drain
Peppers:
- 2
  Red Bell Pepper, 1 cm slices
- 60 ml
  Olive Oil
- 2 g
  Salt
- 18 g
  Sesame Seeds
- 125 ml
  Olive Oil
- 4 g
  Salt
- 3 g
  Pepper, ground
Dough:
- 240 g
  Flour
- 3 g
  Salt
- 30 ml
  Olive Oil
- 158 ml
  Water, cold
Extras:
- 1
  Egg, whisked

Method:

Preheat oven to 210 C / 425 F.
Peppers:
- In a bowl add Red Peppers. Add Salt, toss to mix. Add Olive Oil, toss to mix. In a cookie sheet lined with parchment paper place a rack. Place Peppers on the rack, roast for 35 minutes. Allow to cool, then chop, set aside.
Filling:
- In a fry pan on medium-high heat, add Oil, allow to get hot. Add in the Potatoes, mix with the Oil, mix every 2 minutes, for 14 minutes, (until golden brown). Remove Potatoes from the pan using a slotted spoon, add to a bowl, set aside. Reserve the Oil.
- Add Tuna, Red Peppers, Sesame Seeds, Salt, Pepper, and Eggs to the Potatoes.
- Cover with saran wrap, set aside.
Dough:
- In a bowl add Flour, Salt, mix well. Add 30 ml of the reserved Olive Oil, (from the pan we cooked the potatoes in), and Water, mix together until you form a dough, then get in there with your hands and knead inside the bowl until well combined, shape into a ball.
- Sprinkle some flour on a clean flat surface, add the ball of dough on top, cut into 2 pieces, shape each one into a ball, then roll each ball of Dough with a roller to a thickness of about 3 mm thick.
- Using a standard bowl with a 12 cm diameter, place it over the Dough, using a knife cut around the bowl, this is how we´re going to shape our circular Empanada Dough, you should end up with 12 circles of Dough.
Empanadas:
- With a circle of Dough, add the filling, (careful not to overfill). Fold the dough over the filling, to end up with a half moon shape, pinch the outer edges to seal the Empanada, then pich edges with a fork for double insurance, add to a cookie sheet lined with parchment paper
- Brush the Empanadas with Egg.
- Place Empanadas in the oven, bake for 15 minutes
- Serve warm, enjoy!