Shopping list
350g lean pork
2 hard-boiled free range eggs
45ml olive oil
1 clove of garlic
pinch of oregano
pinch of hot paprika powder
sea salt & freshly gound black pepper
2 sweet pointed peppers
a bunch of parsley
3 shalotts
3 large beef tomatoes
1 package of bread dough and 1 free-range egg
The Empanada is a classic Spanish dish that originated in the north-west of Spain. Now this popular pie is eaten everywhere in Spain, but also across the borders. With all kinds of savory filling like meat, fish or cheese but also sweet with all kinds of fruit. The empanada can be eaten hot or cold.
Make bread dough* the package indicates, roll to 2cm thickness.
Grease a 20 cm tin, coverit in dough then prick in holes.
Cut the pork into long, thin strips,
Put paprika, oregano and the crushed garlic in a bowl.
*For the dough you can use a packet of plain bread mix but a packet of Farina pizza crust / focaccia flour works perfect. You easily get a round bottom, an edge and a cover from 1 packet.
Place the meat on the spices, add salt and pepper and stir it in.
Cover the bowl in cling film and place it for +/-30 minutes in the fridge.
Meanwhile wash the peppers, remove the seeds and cut them into strips.
Chop parsley and onions.
Put the tomatoes in hot water.
Chop the tomatoes into cubes.
Heat the olive oil with a knob of butter (to brown better) and fry the pork.
In the same pan fry the bell pepper, onions and the 2nd garlic clove soft.
When the onions are colored add the tomatoes and parsley.
Season with some salt and freshly ground black pepper.
Stir to combine everything and fry for another 1-2 minutes.
Spoon a layer of vegetables into the tin, place the meat on top.
Preheat the oven to 200°C
Slice the boiled eggs.
A layer of veg again then eggs on top.
A layer veg again then top with the dough lid.
Cut the rim from the circle and press it on the pie.
Press out a small circle from the middle with a cutter.
To release hot steam when the pie bakes in the oven.
Brush the pie after baking 20 minutes with a beaten egg.
Bake the pie for another +/- 10 minutes and let it cool on a rack.
Cover the tin with a plate and flip it over, the pie comes out easily.
Repeat the flip over to get the good side up on the serving platter.
The pie contains everything you need in a meal.
Some olives on the side is more than enough. ¡buen provecho!