Pontevedra turnover

Ingredients

• 500 g of wheat flour

• 25 g of fresh yeast

• 150 ml of warm water

• 100 ml of olive oil

• 1 teaspoon of salt

• 1 beaten egg

• 500 g of minced beef

• 2 onions

• 2 green peppers

• 2 ripe tomatoes

• 2 cloves of garlic

• 1 teaspoon of paprika

• salt

• pepper

• oregano

Process

In a bowl, dissolve the yeast in warm water.

Add the flour, oil, and salt and knead until you have a smooth and elastic dough.

Let it rest covered with a cloth in a warm place until it doubles in volume.

In a pan, sauté the meat with salt, pepper, and oregano until golden.

Remove the meat and set aside.

In the same pan, sauté the onion, pepper, tomato, and garlic chopped with salt, pepper, and paprika until tender.

Preheat the oven to 180ºC and grease a tray.

Divide the dough into two parts and roll one out on the tray, covering the bottom and edges.

Spread the filling of meat and vegetables over the dough.

Cover with the other part of the dough and seal the edges.

Brush the surface with beaten egg and make some cuts to let the steam out.

Bake for about 30 minutes or until golden.

Let it cool slightly and cut into portions.