Zofia Wolski's Turkey empanada gallega (TM6)

Pastry

• 100 g light olive oil
• 500 g plain flour, plus extra to dust
• 1 tsp baking powder
• 2 pinches sea salt
• 200 g water

Filling

• 400 g turkey, cooked, cooled and cut into bite sized pieces (see Tips)
• 2 garlic cloves
• 20 g olive oil
• 1 onion (approx. 150 g), cut into quarters
• 100 g red capsicum, cut into pieces (5 cm)
• 100 g green capsicum, cut into pieces (5 cm)
• 1 tsp smoked paprika
• 40 g tomato paste
• 2 sprigs fresh parsley, leaves only
• 1 tsp sea salt
• 2 pinches ground black pepper

Assembly

• plain flour, to dust
• 1 egg, lightly beaten