Comienza la preparación picando las verduras (los pimientos y la cebolla) y los ajos lo mejor que puedas, en trozos muy pequeños. Pon a calentar una sartén con un chorrito de aceite, sofríe bien todo junto. Cuando la verdura esté bien rehogada sacala y reserva el aceite.
Mezcla en un bol las verduras que acabamos de sofreír junto al atún escurrido y desmenuzado. Este será el relleno que usemos para nuestra empanada.
Preparamos ahora la masa, para ello mezclamos en un recipiente el agua, el vino blanco, y el aceite con el que hemos hecho el sofrito. Añade la harina, la levadura y una pizca de pimienta y sal. Amasa y remueve muy bien hasta obtener una masa espesa. Esta la sacamos y dejamos reposar. Después partimos en dos mitades, cada una de las cuales la extendemos formando las dos mitades de la empanada.
Se pone una de las mitades en la masa (dependiendo si la queremos hacer individual o grande) y se añade con el relleno cubriendo toda la masa menos los bordes, por el huevo duro troceado por encima y tapa con la otra mitad de masa. Sella los bordes.
Enciende el horno a 190 grados, cuando esté a temperatura mete la bandeja con la empanada y dejamos una media hora aproximadamente. Se comprueba antes de sacar cuando esté hecha y con color, evitando se tueste en exceso.
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Muy buena pinta, parecen compradas