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Put the yeast and sugar in the 1/4 warm water. Let proof.

In a large bowl, mix the flour, salt and oil. Mix with hands until the oil is well incorporated in the flour.

Add the yeast to the flour mixture and add water little by little.

Mix with hands or a stand mixer for few minutes until obtain a nice soft dough, then stop adding water.

Gather the dough into a ball.

Place in a bowl and cover with plastic wrap.

Let it double in volume. It may take 1 to 2 hours, depending on the temperature of your kitchen.

Prepare the filling.

Put olive oil in a large frying pan, over medium heat.

Add all the filling ingredients (onions, garlic, tomatoes, peppers, salt, crushed red pepper, ginger, oregano, paprika and tomato paste).

Let everything cook for about 5 minutes, stirring constantly.

Add about 1 cup boiled water and let cook for 10 minutes or until the water is evaporated and the vegetables are cooked. Set aside.

Get back to the dough.

Dump the dough in a slightly floured surface and form small balls, the size of a mandarin or you can roll out the dough into a thin sheet and use a round cookie cutter to cut out circles of dough.

Roll out each ball of dough into a disc with a rolling pin ( in case you shaped the dough into balls).

Place about a tablespoon or less of the filling in the center of each disc formed.

Fold the disc of dough into half and seal the edges with your fingers , then press on the edges with a fork.

Brush the turnovers (or Cocas) with the beaten egg yolk (mixed with 2 drops water)

Bake in a 350°F preheated oven for about 20 to 30 minutes or until golden. In the last 5 minutes of baking, place under the broiler to get that beautiful color.

First, prepare the dough. Put yeast and sugar in a small bowl and add about 2 oz warm water. Let the yeast proof for few minutes.

In the bowl of a stand mixer with the dough attachment, put flour, salt, olive oil, egg and yeast mixture.

Mix everything while adding warm water gradually.

Check on the dough from time to time if it needs more water. I added about 11 oz water in this recipe

The dough should be soft and a little sticky.

Oil your hand with olive oil and gather the dough into a ball. Make sure to slightly coat the dough with olive oil so that it won’t be sticky.

Cover with plastic wrap and let rise for 1 to 2 hours or until doubled in volume.

Dump the dough on a floured working board.

Deflate with hands then use a rolling pin to flatten the dough into about 1/8 inch thickness (you may need to divide the dough in half and flatten 1 half at the time).

Use a round cookie cutter and cut out the dough into discs.

You can simply cut out the dough into small pieces and form small balls then flatten each ball with a rolling pin or just your hands.

Take each cut out disc and gently stretch it to form an oval shape.

Place the oval shaped pieces of dough on a kitchen towel.

Cover with another kitchen towel and let rise for about 20 minutes.

Fry the oval shaped pieces of dough in both sides. You may need to through hot oil on them with a spoon to help them fry evenly.

Drain.

Using a knife, cut the Fricasse on one side lenghthwise and set aside.

Cook the potatoes in a slightly salted water.

Use a potatoe masher or a fork and mash the potatoes (I prefer my potatoes mashed but you can just dice them).

Add salt to taste.

Add olive oil, about 2 to 4 tablespoons( you can add more if you like). Set aside.

Cut the boiled eggs into small pieces, Set aside.

Chop the green onions. Set aside.

Start assembling the Fricassee.

Put hot sauce inside the Fricassee and fill with about 1 tablespoon mashed potatoe, 1 tablespoon eggs, some onions, 1 tablespoon Tuna, few capers and add black olives. You can add more hot sauce on top.

Enjoy.