Empanada

Name: Empanada
Ingredients: 1 egg, beaten; 34 lb pork loin, thinly sliced; 12 teaspoon spanish paprika; 3 tablespoons olive oil; 2 tablespoons garlic, chopped; 12 teaspoon oregano; 12 cup pimiento, sliced; 3 onions, chopped; 3 tomatoes, peeled, seeded & chopped; 2 tablespoons parsley, chopped; salt & pepper; 1 lb bread dough; 1 large red pepper, chopped; 2 hard-boiled eggs

14 ingredients

18 steps

Ingredients

1 egg, beaten
34 lb pork loin, thinly sliced
12 teaspoon spanish paprika
3 tablespoons olive oil
2 tablespoons garlic, chopped
12 teaspoon oregano
12 cup pimiento, sliced
3 onions, chopped
3 tomatoes, peeled, seeded & chopped
2 tablespoons parsley, chopped
salt & pepper
1 lb bread dough
1 large red pepper, chopped
2 hard-boiled eggs

Directions

1

Put the sliced pork in a dish with paprika, 1 Tbs of the chopped garlic, oregano, salt & pepper, & let sit for 30 minutes.
2

Heat the olive oil in a pan & fry the pork very quickly, removing slices as they are browned.
3

In the same oil, saute the chopped peppers, onions & remaining garlic until softened.
4

Add the prepared tomatoes, parsley, salt & pepper & cook until the tomatoes are reduced & the sauce is very thick.
5

Divide the dough in half.
6

On a floured board, roll out to a thickness of 1/4 to 1/2 inch.
7

Line a pie pan with dough.
8

Spread this with half the prepared sauce.
9

Arrange the slices of pork loin on top & add a layer of pimentos above that.
10

Slice the boiled eggs & layer about other ingredients.
11

Spoon on the remaining sauce.
12

Roll out the rest of the dough & cover the pie.
13

Crimp the edges together & trim the excess.
14

Make a hole in the center for a steam vent.
15

Put in a medium hot oven, 375 deg, for 30 minutes.
16

Brush the top with beaten egg & bake another 15-20 minutes.
17

The crust should be golden & crispy.
18

Can be served hot or cold.