In the bowl of the stand mixer or KitchenAid, add the flour together with the milk, egg and salt. (No KitchenAid? You can do this by hand, it will take around 15 minutes)

Mix till you get a crumbly texture like breadcrumbs.

Add some water in a continuous thread while kneading.

Knead until the dough for around 15 minutes if doing it by hand or 5 minutes with a mixer. Once ready it will be completely smooth.

Shape it into a ball, put it in a bowl and cover with a damp cloth. Let it rest for at least 2-3 hours (ideally, leave it refrigerated overnight).

In a large frying pan on medium-high heat, add some olive oil and the onion and fry until lightly golden in color.

Next, add the diced pepper and fry for another 3-4 minutes.

Reduce the heat to medium and add the grated tomatoes and stir well. Simmer for around 3-4 minutes.

Add the sweet paprika, sugar, and season to taste with salt and pepper.

(Optionally, you can add a little zing to this recipe with 60ml of sweet Spanish sherry).

Cover and allow to simmer for around 10 minutes.

Remove from the heat and allow to cool before adding the tuna and diced hard-bolied egg.

(Optionally, add some black or green pitted olives too).

Allow the filling to cool for use later.

Remove from the fridge and let the dough stand for around 5-10 minutes.

Divide the dough into two equal pieces, one for the top, and one for the bottom.

Shape two balls and cover them with a cloth. Leave for around 20-30 minutes.

Meanwhile, preheat the oven to 380ºF /195ºC.

Lay out some parchment paper on a flat surface and use a rolling pin to roll out each dough ball into large flat disks (15 inches- 38cm in diameter), around 2-3 mm thick.

Set aside for use later.

Use only cold filling. Add the filling to the base empanada pastry around ¾-ch inch thick. Allow a boundary an inch or two around the edges with no filling.

With a small brush or spoon, add a little water to the edges of the dough to moisten.

Carefully add the top piece of dough to the empanada and fold the edges with the thumb and finger to make a repulgue (fold). (Alternatively, you can use a fork to crimp the edges).

Make your oil and paprika glaze now.

Use a brush to glaze the empanada lid with the glaze.

Pierce the empanada lid several times with a fork to allow for it to breathe while cooking (otherwise the lid will rise and create an air cavity between the dough and the filling).

Bake in preheated oven at 380ºF /195ºC for around 30 minutes or until golden.

Use good quality olive oil.

Always wait until the filling is cool before placing it on the dough

Once baked, the empanada will keep refrigerated for up to 5 days.

Enjoy hot or cold!