Make the Zaragallada

1. Heat the olive oil in a large pan over medium heat. Add the onions, capsicum, garlic, bay leaves and a pinch of salt.
2. Cook gently for 20-25 minutes, we want to poach the veggies without giving them too much colour. Stirring occasionally until the vegetables are completely softened and sweet.
3. Remove the bay leaves and take the pan off the heat. Stir through the smoked paprika, allowing it to lightly toast in the residual heat.
4. Transfer the vegetables to a bowl with a strainer and drain, reserving the flavoured olive oil for the dough.

Make the Dough

1. Combine the flour, white wine, water, reserved olive oil, additional olive oil (if required) and salt in a large bowl or stand mixer.
2. Knead for approximately 10 minutes until smooth and elastic.
3. Cover and rest for 20-30 minutes.
4. Divide the dough into two equal portions and roll each piece out to approximately 2-3mm thick, large enough to cover a baking tray.

Prepare the Filling

1. In a large bowl, combine the drained tuna, grated tomato and Zaragallada.
2. Season with salt and pepper and mix until well combined.

Assemble the Empanada

1. Line a baking tray with one sheet of rolled dough.
2. Spread the filling evenly over the dough, leaving a 1-2cm border around the edges.
3. Place the second sheet of dough over the top and seal the edges by crimping them together or pressing with a fork.
4. Brush generously with egg wash.

Bake

1. Bake in a preheated oven at 180°C for 40-45 minutes, or until golden brown and crisp.
2. Allow to cool slightly before slicing and serving.