Empanada gallega de verduras

Step 1: Start the filling. Heat ¾ cup olive oil in a wide pan over a medium-low heat. Add 3 onions and cook for 10 minutes, stirring now and then, until soft and translucent.

Step 2: Add 2 red peppers, 1 green pepper and 3 cloves garlic and cook gently for 15 minutes more, until everything is very soft and sweet but not browned.

Step 3: Stir in 2 tsp sweet paprika (pimentón dulce) off the heat, then add 5 ½ oz grated ripe tomato or passata and 1 tsp salt and cook for 5 minutes, until thick. Tip into a sieve set over a bowl and leave to drain and cool; keep the red oil.

Step 4: Make the dough while the filling cooks. Mix 16 oz strong white bread flour, ¼ oz fast-action dried yeast and 1 tsp salt in a large bowl. Add ¾ cup warm water, 3 ½ tbsp dry white wine and 60 ml of the red oil from the filling (top up with olive oil if there isn't enough).

Step 5: Mix to a soft dough, then knead for 6–8 minutes on a lightly floured surface until smooth and elastic. It should feel soft and slightly oily but not sticky. Cover and leave in a warm place for 30 minutes, until puffy.

Step 6: Heat the oven to 400°F (350°F fan) and oil a baking tray about 30 × 35 cm.

Step 7: Divide the dough in two, one piece slightly bigger. Roll the bigger piece out thinly (3 mm) to fit the tray with a little overhang and lay it in.

Step 8: Spread the cooled filling over the base, leaving a 2 cm border. Arrange 3 hard-boiled eggs and 1 ¾ oz green olives on top.

Step 9: Roll out the other piece of dough thinly and lay it on top. Trim, then roll and crimp the edges together tightly to seal. Cut a small hole in the middle for steam. Use the trimmings to make a lattice or decoration if you like.

Step 10: Brush all over with 1 egg and bake for 30–35 minutes, until deep golden brown and crisp; tap the base and it should sound hollow.

Step 11: Cool on the tray for at least 15 minutes before cutting into squares. Serve warm or at room temperature; it keeps for 2 days.