SIFT the flour and salt together, then stir in the yeast. Make a well in the centre and add the lard or ghee and beaten eggs. Mix in thoroughly and add the milk to bind to a soft dough. Knead for two to three minutes, then return to the bowl. Cover and leave to rise for one hour. Heat the oil and saute the tomatoes, red peppers and garlic for 10 minutes, while the dough is rising Stir in tuna. Add the seasoning Keep the tuna filling aside to cool. Knead the dough on a lightly floured surface for three minutes, return to an oiled bowl and leave to rise for 30 minutes more. Preheat the oven to 180 C / 350 F / Gas Mark 4. Roll out half the dough on a lightly floured surface and use to line a rectangular baking dish. Spoon in the prepared filling Brush edges of the dough with water. Roll out the remaining dough and lay on top of the filling Secure edges and trim. Make steam vents and dust with flour. Bake for 30 to 45 minutes until pale golden. NOTES : Empanada is a savoury bread-dough pie, often bought from bakeries in Spain and eaten as a snack. For the home made version, add a larger proportion of tuna filling to make a substantial meal
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|Serving Size: 1 Serving (466g)|
|Recipe Makes: 4|
|Calories from Fat: 268 (34%)|
|Amt Per Serving||% DV|
|Total Fat 29.8g||40 %|
|Saturated Fat 8.3g||41 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 552.7mg||170 %|
|Sodium 556.1mg||19 %|
|Potassium 990.7mg||26 %|
|Total Carbohydrate 71.2g||21 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 65.5g|
|Protein 55.7g||80 %|
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Calories per serving: 783
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