Ingredients

Dough:

1 tablespoon rapid-rise yeast

1/2 cup water, room temperature (plus more as needed) 

3 1/2 cups all-purpose flour  (3 cups white, 1/2 cup whole wheat)

1 teaspoon smoked paprika

1 teaspoon fine sea salt

1 large egg

3/4 cup olive oil

Filling:

2 tablespoons olive oil

2 yellow onions, diced

4 cloves garlic, minced

1/2 tablespoon paprika

1/2 teaspoon red pepper flakes

4 red peppers (orange and yellow are fine as well), diced

20 grape tomatoes, diced (or 1 cup canned diced tomatoes)

2 540ml cans of lentils, drained and rinsed

2 teaspoons fine sea salt

1 cup cheddar cheese, grated

1 egg (for egg wash)

Directions

Prepare the dough:

1. In a small bowl, stir the yeast into the water.

2. In a medium bowl, whisk together the flour, salt, and paprika. Make a well in the center of the flour and add the water/yeast mixture, olive oil, and egg to the well. Beat the mixture, gradually incorporating the dry ingredients to the center to form a dough. Knead the mixture until it is smooth and elastic, adding a bit more water gradually a bit at a time until the dough comes together (I added an additional 6 tbsp of water). If you accidentally add too much water, and the dough becomes very sticky, add some more flour.

3. Place the dough in an oiled bowl, cover loosely with a towel or plastic wrap, and let the dough rise in a warm place until double in bulk (about an hour).

Prepare the filling:

1. While the dough is rising, prepare the filling. In a large skillet with high edges (or Dutch oven), heat the olive oil over medium heat. Add the onion and cook, stirring, until soft and translucent, about 5 minutes. Add the garlic, paprika, and red pepper flakes. Cook for an additional minute. Add the peppers and cook for about 5-10 minutes until softened, add the tomatoes and cook until all the veggies are soft and most of the liquid has evaporated for another 10 minutes. Add in the lentils, salt, and a few grinds of fresh pepper. Taste and adjust seasonings as needed. Remove from heat.

Assemble the empanada:

1. Preheat the oven to 350F degrees, lightly grease a 17x11 inch baking sheet

2. Divide the dough into 2 pieces (I like to make the base slightly larger so feel free to do a 60/40% split). Gently shape each piece into a ball and let rest for 5 minutes.

3. On a lightly floured surface, roll one piece of dough into a rectangle until it becomes the size of your baking tray. Push the excess up the rim of the baking sheet. If the dough doesn’t fit your sheet perfectly, don't be scared to cut off some of the excesses on the sides and add it to fill the holes.

4. Spread the filling over the dough, evenly, and then add then sprinkle the grated cheese on top. Roll the second piece of dough in the same manner and place it over the filling

5. Make a 3 cm hole in the center of the empanada to let steam escape.

6. Whisk the egg with a tablespoon of water and brush the egg wash over the empanada

7. Cook the empanada in the oven for 35-40 minutes. Remove from the oven and let cool for at least 10 minutes before serving.

8. Enjoy warm or at room temperature.