Empanada

By JDARK

Ingredients

• 1 egg, beaten
• 3/4 pound of pork loin, thinly sliced
• 1/2 teaspoon bittersweet smoked Spanish paprika
• 3 tablespoons olive oil
• 2 tablespoons chopped garlic
• 1/2 teaspoon oregano
• 1/2 cup piquillo pimentos, sliced
• 3 onions chopped
• 3 tomatoes, peeled, seeded and chopped
• 2 tablespoons chopped parsley
• Salt and pepper
• 1 pound of yeast pastry or bread dough
• 1 large red pepper, chopped
• 2 hard boiled eggs

Details

Servings 6
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

1. Put the sliced pork in a dish with paprika, 1 tablespoon of the chopped garlic, oregano, salt and pepper, and let sit for 30 minutes.
2. Heat the olive oil in a pan and fry the pork very quickly, removing slices as they are browned.
3. In the same oil, saute the chopped peppers, onions and remaining garlic until softened.
4. Add the prepared tomatoes, parsley, salt and pepper and cook until the tomatoes are reduced and the sauce is very thick.
5. Divide the dough in half.
6. On a floured board, roll out to a thickness of 1/4 - 1/2 inch.
7. Line a cake tin with dough.
8. Spread this with half the prepared sauce.
9. Arrange the slices of pork loin on top and add a layer of piquillo pimentos above that.
10. Slice the boiled eggs and layer above other ingredients.
11. Spoon on the remaining sauce.
12. Roll out the rest of the dough and cover the pie. 13. Crimp the edges together and trim the excess.
14. Make a hole in the center for a steam vent.
15. Put in a medium hot oven for 30 minutes.
16. Brush the top with beaten egg and bake another 15-20 minutes.
17. The crust should be golden and crispy. Can be served hot or cool.