Empanada
"Another goodie for a Tapas bar."
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 egg, beaten
- 3⁄4 lb pork loin, thinly sliced
- 1⁄2 teaspoon spanish paprika
- 3 tablespoons olive oil
- 2 tablespoons garlic, chopped
- 1⁄2 teaspoon oregano
- 1⁄2 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
- Put the sliced pork in a dish with paprika, 1 Tbs of the chopped garlic, oregano, salt & pepper, & let sit for 30 minutes. Heat the olive oil in a pan & fry the pork very quickly, removing slices as they are browned. In the same oil, saute the chopped peppers, onions & remaining garlic until softened. Add the prepared tomatoes, parsley, salt & pepper & cook until the tomatoes are reduced & the sauce is very thick.
- Divide the dough in half. On a floured board, roll out to a thickness of 1/4 to 1/2 inch. Line a pie pan with dough. Spread this with half the prepared sauce. Arrange the slices of pork loin on top & add a layer of pimentos above that. Slice the boiled eggs & layer about other ingredients. Spoon on the remaining sauce.
- Roll out the rest of the dough & cover the pie. Crimp the edges together & trim the excess. Make a hole in the center for a steam vent. Put in a medium hot oven, 375 deg, for 30 minutes. Brush the top with beaten egg & bake another 15-20 minutes. The crust should be golden & crispy. Can be served hot or cold.
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RECIPE SUBMITTED BY
I'm from Ohio & my husband's from Oklahoma. We met & married in Washington, DC. Soon we moved to Oklahoma & lived there for 20 years, raising our 2 daughters. John is an electrical engineer & we had our own consulting firm there. In 1996, a year after our youngest graduated from high school, John took a job with an international company, & I retired. We took to the road. We lived in Puerto Rico, Panama, Texas, Montana, Pennsylvania, Massachusetts, Colorado & California. We'd be in each place about 6 to 8 months while he built a substation, then we'd be off again. We loved it. We'd be somewhere long enough to get the local feel, but not long enough to get bored. Montana & Massachusetts were our favorites, so about 2 years ago, when the time came to settle down, John went job hunting again. Not many engineering jobs in Montana so Massachusetts won the prize...Us.
We love it here, especially all the history. The only drawback is both our daughters live in Seattle (about 3500 miles away). Thank heavens for telephones & email. Airplanes keep us together, but it's a long flight. We figure someday we'll have to move out there, but hopefully not for quite a few years.
I have always enjoyed cooking & used MicroCook for many years. I have thousands of recipes in that program. In fact when I got a new computer, the guru that assembled it for me had to figure a way to get it on to my new computer. I also have tons of cookbooks...just ask my husband. They take up 3 bookcases.
I hope you enjoy any of my recipes that you try, but I know everyone's taste is different. I love reading the reviews & trying new stuff. Sometimes it goes over big & sometimes it becomes a one-shot meal.
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