Spanish empanadas: Empanadillas de pisto

Name: Spanish empanadas: Empanadillas de pisto
Ingredients: 300g (2 ½ cups) plain flour; 75ml (2.7 fl oz) extra virgin olive oil; 150ml (5.4 fl oz) warm water; 2 teaspoons yeast powder; 1 teaspoon sea salt; 1 Tablespoon extra virgin olive oil; 1 Clove garlic peeled and finely minced; 1 Small onion peeled and finely chopped; ½ Red bell pepper, cored and diced; ½ Green bell pepper, cored and diced; ½ Zucchini, diced; ½ Teaspoon Pimentón de la Vera (Spanish Paprika); 3 Medium tomatoes peeled and diced; ½ Tablespoon sea salt (or salt to taste); 1 boiled egg; 1 egg (for brushing the empanadillas before baking them)