Empanada

Ingredients:

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

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

 

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