Empanadas de pescado (empanadas de pescado)

Instructions

1. Mix the flour and a pinch of salt, then add the oil and lukewarm water. Knead for 5 minutes until smooth, cover and let rest for 30 minutes.
2. Finely chop the onion and bell pepper, and cut the tomatoes into small dice.
3. In a pan with the olive oil, sweat the onion and bell pepper for 8 minutes, then add the tomatoes and cook for 5 minutes.
4. Add the flaked fish, paprika and salt and cook for 5 minutes, stirring gently. Let cool.
5. Roll the dough out thinly and cut out 12 cm discs. Place a spoonful of filling in the centre.
6. Fold each disc into a half-moon, seal the edges with a fork and brush with beaten egg.
7. Bake at 200 °C for 20 to 25 minutes, until the empanadas are nicely golden.