Empanada Gallega (Galician Pork and Pepper Pie)

Empanada Gallega (Galician Pork and Pepper Pie)
Photo by Randy Mayor

Ingredients

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

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...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals »






Snooth Media Network