Empanada Dough Recipe

5-1/3 cups flour

2 tsps dry yeast

1-1/2 tsps salt

1-1/2 cups warm water

2 tbsps at a time and adding more flour as necessary. place the dough in a large oiled bowl, turning to coat. cover and let sit in a warm spot for 12 hours, or overnight. (i let mine rise for about 5 hours, and it was delicious!)

make your filling - here's the one i made today, but you can use anything you want:

2 tbsps oil

2 bell peppers cut in strips. cover and simmer until tender. add

1/2 onion thinly sliced,

2 cloves minced garlic,

1 7-oz can light meat tuna,

2 tbsps water,

4 tbsps tomato sauce, salt & pepper to taste.

2 even chunks. roll the first out to cover a large baking sheet sprinkled with cornmeal. spread the filling across the dough, then roll the second chunk of dough to approximately the same size. lay the second dough over the filling and roll the sides up to secure the edges. cut several slits in the top and let rest uncovered for 20 minutes. brush with a lightly beaten egg, then bake at

350 F for 20-30 minutes, or until golden. to serve, sprinkle with course salt and cut in squares.