Empanada de Lomo
Empanada de Lomo
Pork Pie This pork-filled empanada, popular in the Galicia region of Spain, offers a rich and flavorful taste of beloved Spanish ingredients. The pork is generously seasoned with onion, garlic, paprika, and saffron, creating a mouthwatering treat.
Ingrediënten
Preparation Time: At least 3 hours in advance / Serves: 4 as a main course or 6 as an appetizer
- 1 portion Empanada Dough
- 4 tablespoons of vegetable oil
- 2 medium green bell peppers thinly sliced
- ¾ pound of lean pork loin thinly sliced into ½-inch strips
- ¾ pound of veal thinly sliced into ½-inch strips
- Salt and freshly ground black pepper to taste
- ½ cup of dry white wine
- 1½ teaspoons of finely chopped fresh thyme or ¼ teaspoon dried thyme
- 1½ teaspoons of finely chopped fresh oregano or ¼ teaspoon dried oregano
- 2 teaspoons of ground paprika
- A pinch of crumbled saffron threads
- 1 large egg lightly beaten, for brushing
Instructies
- Start by preparing the empanada dough.
- Heat 2 tablespoons of vegetable oil in a medium skillet over medium heat.
- Add the thinly sliced green bell peppers, cover the skillet, and cook them until they become tender.
- Then, transfer the peppers to a small bowl.
- In the same skillet, heat the remaining 2 tablespoons of oil over medium-high heat.
- Add the thinly sliced pork and veal, and cook while stirring until they acquire a light brown color.
- Season the meat with salt and pepper.
- Pour in ¼ cup of white wine and cook, stirring occasionally, until most of the wine has evaporated.
- Reduce the heat to medium, reintroduce the cooked bell peppers, and add the reserved onion mixture, thyme, oregano, paprika, and crumbled saffron.
- Stir in the remaining ¼ cup of wine and continue cooking, stirring occasionally, until most of the liquid has evaporated.
- Season with salt and pepper to taste.
- Divide the empanada dough into 2 equal portions and roll each into a 15 x 10-inch rectangle.
- Place one of the rectangles on a greased cookie sheet of the same size.
- Spread the prepared filling over the dough and cover it with the second dough rectangle.
- Roll up the edges and press them to seal securely.
- Create several slits in the top crust.
- Allow the pie to rest for 20 minutes in a warm place, such as an oven turned off.
- Preheat your oven to 350°F (175°C).
- Brush the dough with the beaten egg.
- Bake for 20 to 30 minutes or until the pie achieves a golden-brown color.
Notes / Tips / Wine Advice:
Serve the pork pie either hot or at room temperature, savoring the flavors of Galicia. Enjoy!
