Empanada Gallega (Galician Pork and Pepper Pie)

Ingredients

• ¼ cup olive oil
• Cooking spray
• Dash of crumbled thread saffron
• ½ cup water
• Pork:
• Remaining Ingredient:
• 1 tablespoon baking powder
• + 18 more ingredients
• • Filling:
  • ¼ teaspoon salt
  • 2 cups red bell pepper strips
  • 1 cup chopped tomato
  • 1 large egg, lightly beaten
  • 1 large egg, lightly beaten
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 tablespoon Spanish smoked paprika or hot paprika
  • 1 pound pork tenderloin, trimmed and cut into 1/2-inch-wide strips
  • Dough:
  • 1 ½ teaspoons salt
  • 2 cups thinly sliced sweet onion
  • ¼ cup chopped Spanish serrano ham or prosciutto (about 1 1/2 ounces)
  • 2 tablespoons dry white wine
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons minced fresh parsley
  • 2 ¾ cups all-purpose flour

To prepare the meat, combine the first 5 ingredients in a large zip-top plastic bag, and add the pork to bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally. To prepare the dough, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, a...

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