Tuna Empanada

Ingredients

Dough:
500 gr flour
2dl Olive Oil
2 dl green white wine
1 Egg gem 
Refined Salt

Filling:
2 cans tuna in olive oil
1 / 2 can of tomato chunks 
4 tablespoons tomato paste
1 / 2 green pepper
1 / 2 red pepper
1 / 2 can of corn
Black pitted olives
2 cloves garlic
1 onion
Olive oil to taste
White wine to taste
Pepper (preferably freshly ground)

Preparation:
In a bowl place the flour with a hole in the middle where you pour the wine and olive oil.  Add a little salt to taste and work the ingredients until the  dough starts to come together and there are no lumps. Form into a ball. Let stand while preparing the filling.
For the filling:  place the olive oil in a saucepan along with chopped onions and fry a little.  Then add the diced tomatoes and tomato paste.  Add chopped garlic, diced peppers, olives and corn into small pieces, cook on medium heat adding a little white wine and repeat as necessary not allowing it to dry too much, when you find that the peppers are almost cooked, add the drained tuna, season with salt and pepper and cook without stirring much.
Divide the dough in two pieces. Extend one piece of the dough carefully with a rolling pin and cover the pie tray. Punch lightly the bottom with a fork to avoid air bubbles. Place the tuna mixture in the tray and close the empanada with the remainder dough also extended into a circle.  With your fingertips and close the edges of the empanada so that there is no risk of filling spilling. Pinch the empanada lightly with a fork, eat the egg yolk and brush the entire top.  Bake at 150 º C for about 30 to 40 minutes.
Serve cold.
(The original recipe for tuna empanada, you can check http://www.acocinar.com/empanada.htm )