Galician mussel empanada

Ingredients

• 500 g cleaned, cooked mussels
• 2 large onions, finely diced
• 2 green bell peppers, finely diced
• 2 garlic cloves, finely chopped
• 1 ripe tomato, peeled and crushed
• 1 teaspoon sweet paprika
• 1/2 cup olive oil
• 2 sheets puff pastry
• 1 beaten egg
• Salt and pepper to taste

Step-by-step preparation

1. Preheat the oven to 180 °C and line a baking sheet with parchment paper.
2. Heat the olive oil in a large skillet over medium heat and add the onion, peppers and garlic. Cook for 5–10 minutes, until soft.
3. Add the crushed tomato and sweet paprika and mix well.
4. Add the cooked mussels and stir gently. Season with salt and pepper.
5. Roll out one sheet of puff pastry on a floured surface and spoon the mussel mixture into the center, leaving a 2.5 cm border all around.
6. Cover the filling with the other sheet of pastry and press the edges to seal.
7. Brush the empanada with beaten egg.
8. Bake for 30–40 minutes, until golden and crisp.
9. Let the empanada cool for a few minutes before cutting it into portions and serving.