Recipe: Empanadas (Spanish Pastry Pie)

EMPANADAS (SPANISH PASTRY PIE)

Empanadas are large rectangular pies of olive-oil pastry with meat or fish filling, served as tapas in Spain. The name comes from the Spanish word 'empanar' meaning to bread, or to bake in pastry. The "classic" empanada comes from Galicia in north-west Spain and is made with chicken, onions and peppers. Else where in Spain the filling can vary, including fish, pork and peppers. Today Empanada's are also popular in many part of South America, including Argentina, Chile.

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

Place the sliced pork in a dish with the paprika, 1 tbsp. chopped garlic, oregano, salt and pepper and let it sit for 45 minutes in a cool place.

Heat the oil in a pan and fry the pork for about 1 minute, removing slices as they are browned.

Using the same oil, saute the onions, chopped peppers 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. Roll out one half to 1/4 inch thickness on a floured board. Then 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. Add the remaining sauce.

Roll out the rest of the dough and cover the pie. Crimp the edges together and trim the excess. Create a small hole in the center to allow steam to vent.

Place in a medium hot oven for 20 minutes.

Brush the top with beaten egg and bake another 15-20 minutes

Try this dish with: Martin Codax, Albarino