For the empanadas with tuna and bell pepper filling, mix the yeast and flour with warm liquid, leave to rise in the warm and then knead with olive oil and salt. Let rise several times and knead again.
Roll out dough, cut out circles and fill with a mixture of the indicated ingredients and beat together.
Brush with egg and bake the empanadas with tuna and bell pepper filling in the oven at 180°C until golden brown.
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