Dough

1. To make the dough, mix together the flour and salt in a large bowl. Add the beer and olive oil and mix through with a wooden spoon until a shaggy dough.
2. Empty the contents of the bowl onto a floured surface and knead for 5-8 minutes, adding a bit more flour as needed, until shiny and supple. Shape into a ball and place in an oiled bowl to rest for 1 hour.

Filling

1. In a skillet or cast iron pan, gently heat 2 tbls of olive oil. Add the onions, peppers, and 1 tsp salt and saute until softened; 8-10 minutes. Add the tomatoes and a 1/2 tsp salt and mix through.
2. Bring to a boil, then reduce the heat to medium-low and simmer until the sauce thickens and can be pulled away from the bottom of the pan. Once the sauce is done, turn off the heat, and mix in the tuna and eggs. Set aside.

Prepare

1. Preheat oven to 350F and line a baking sheet with parchment paper.
2. Cut the dough in half. Roll one half out onto a floured surface until thin. Carefully, roll the dough onto the rolling pin and gently unroll onto the parchment paper on the baking sheet.
3. Place the empanada filling into the center of the dough and spread out leaving an inch or more border along the edge. Cut off a small piece of the dough for decorations from the second half and reserve for later.
4. Roll out the remaining dough thinly, and again, roll back onto the rolling pin and transfer to the top of the empanada filling by gently rolling it off the pin. Once rolled off, seal the edges of the empanada. Roll out the remaining dough and cut out any decorations you’d like to cover the top of the empanada.
5. To finish, brush the egg onto the top of the empanada to form a nice browned crust in the oven. Bake at 350F for 35-45 minutes or until the top is golden brown. Remove from the oven and set aside to cool.