A Galician recipe from Maria Jose Sevilla’s ” Spain on a Plate”.
Mix the yeast and water and stir in the sugar. Leave in a warm place for 5 minutes until the mixture begins to froth.
Mix the flour and salt in a food processor. Add the egg yolks, anis, milk and yeast mixture and process at the lowest speed for 5 minutes. Turn to the second lowest speed and process for 5 minutes more until the dough is elastic.
Remove from the bowl and using floured hands roll into two balls. Cover and leave to rise for about 30 minutes.
To make the filling heat the oil and saute the onions until soft. Add the tomato sauce, red peppers, tuna and a pinch of saffron and cook for a few minutes until combined.
Preheat the Oven to 200 C, Fan 180 C, Gas 6.
Roll out the dough pieces into two squares on a lightly floured surface. Place one square on a lightly greased baking sheet and spread with the filling. Cover with the second square then dampen the edges and seal them together.
Roll out the trimmings very finely and make a lattice pattern across the top. Glaze with the beaten egg and make a slit in the centre.
Bake for 15-20 minutes until golden brown.