Empanada de Berberecho

Prepare the Empanada Dough.
While the dough is rising, coarsely chop the clams.
Heat the vegetable oil in a medium skillet over medium heat.
Add the sliced onions and garlic.
Cook, stirring, until the onions become wilted and transparent, which should take about 5 minutes.
Drain all but about 2 tablespoons of the oil, and leave the onions and garlic in the skillet.
Add the finely chopped red bell pepper, chopped clams, tomato sauce, and paprika to the skillet.
Cook, stirring occasionally, for about 10 minutes.
Remove from the heat and stir in the reserved clam juice.
Season with salt and freshly ground black pepper.
Divide the dough into 2 equal parts and roll each into a 15 x 10-inch rectangle.
Place one rectangle on a greased baking sheet of the same size.
Spread the filling over the dough and cover it with the second dough rectangle.
Roll up the edges and press to seal well.
Cut several slits in the top crust.
Allow it to sit for 20 minutes in a warm place.
Preheat the oven to 350°F (175°C).
Brush the pie with the beaten egg and bake for 20 to 30 minutes or until it's golden.

Ingredients