Empanadas I

Description
Bodegas Martín Códax Winery, Rias Baixas



Ingredients

 * 1 pound of yeast pastry or bread dough
 * ¾ pound of pork loin, thinly sliced
 * 1 tsp paprika
 * 3 tbsp olive oil
 * ½ tsp oregano
 * ½ cup piquillo pimentos, sliced
 * 3 onions chopped
 * 1 tbsp chopped garlic
 * 3 tomatoes, peeled, seeded and chopped
 * 2 tbsp chopped parsley
 * salt and pepper
 * 1 large red pepper, chopped
 * 2 hard boiled eggs
 * 1 egg, beaten

Directions

 * 1) 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.
 * 2) Heat the oil in a pan and fry the pork for about 1 minute, removing slices as they are browned.
 * 3) Using the same oil, sauté the onions, chopped peppers 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) Roll out one half to ¼ inch thickness on a floured board.
 * 7) Then line a cake tin with the 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) Add 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) Create a small hole in the center to allow steam to vent.
 * 15) Place in a medium hot oven for 20 minutes.
 * 16) Brush the top with beaten egg and bake another 15–20 minutes