To make the dough, sprinkle the yeast and sugar on the warm water, and let it stand for 10–15 minutes. Put the flours, salt, oil and eggs in a food processor with the yeast liquid, and process until combined to a dough. Turn out and knead until smooth on a lightly floured surface, then put the dough in a greased bowl, inside a large polythene bag, or cover with a clean, damp tea-towel. Put in a warm place to rise for an hour or so. While the dough is rising, prepare the filling.
Cook the onion in some of the olive oil until soft and transparent, and add the tomatoes and pepper, the white wine, saffron and a little seasoning. Cook gently for 30–40 minutes until you have a well-flavoured stew. Allow it to cool. If using fresh sardines or tuna fish, fry in another pan in a little more olive oil. Fillet the sardines or flake the tuna fish. Canned sardines or tuna will simply need draining.
When the dough has risen sufficiently, put it on a floured work surface and knock it back. Cut it in two, and roll out one piece to a
Arrange the fish on top, and cover with the remaining stew. Wet the edges of the dough. Roll out another circle of the same size, and lay it on top, pressing it down to seal it. Make one or two slits in the top for steam to escape. Brush with egg or milk and
If you are lucky enough to be able to get salt cod, then instead of a tomato and pepper stew, onions only can be cooked until soft and then moistened with the wine and saffron. The flaked, cooked salt cod can then be arranged on top with raisins or sultanas.
© 1995 Frances Bissell. All rights reserved.