Galician Raxo Empanada Delight
Galician Pork and Pepper Pie
Ingrediënten
Yield: 4 servings as a main course or 8-10 as an appetizer
- 1 recipe Empanada Dough
- 3 garlic cloves minced
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1½ teaspoons finely chopped fresh oregano or ¼ teaspoon dried oregano
- 1½ teaspoons finely chopped fresh thyme or ¼ teaspoon dried thyme
- Pinch of saffron threads crumbled
- ¼ cup olive oil
- 3 tablespoons dry white wine
- ¾ pound boneless pork loin thinly sliced into ½-inch strips
- 1 large onion thinly sliced
- ¾ pound green frying peppers padróns or bell peppers, thinly sliced
- 2 teaspoons ground sweet paprika
- ¼ pound medium tomatoes peeled, seeded, and coarsely chopped
- ¼ cup finely chopped Serrano Spanish cured mountain ham or prosciutto (about 2 ounces)
- Salt to taste
- Freshly ground black pepper to taste
- 1 large hard-boiled egg thinly sliced
- 1 pimiento red bell pepper, thinly sliced
- 1 large egg
- 1 teaspoon water
Instructies
Prepare the Dough:
- Follow the instructions for preparing the Empanada Dough and set it aside to rest.
Marinate the Pork:
- In a bowl, combine minced garlic, parsley, oregano, thyme, saffron, 1 tablespoon of olive oil, and white wine.
- Add the thinly sliced pork loin, ensuring it’s coated well.
- Cover and let it marinate in the refrigerator for at least 2 hours.
- After marinating, drain the pork, reserving the marinade.
Prepare the Filling:
- Heat 2 tablespoons of olive oil in a skillet over medium heat.
- Add the marinated pork and cook until it just loses its pink color.
- Remove the pork from the skillet and set it aside with the reserved marinade.
- In the same skillet, heat the remaining tablespoon of olive oil.
- Add thinly sliced onions and peppers, cooking and stirring for 1-2 minutes.
- Reduce heat, cover, and cook for an additional 15 minutes.
- Stir in the paprika, then increase the heat to medium.
- Add the chopped tomatoes, cooking until slightly thickened for about 5 minutes.
- Add the cooked pork with its marinade, chopped ham, salt, and pepper.
- Cook and stir until the pork is heated through and the flavors blend well.
Assemble the Pie:
- Preheat the oven to 350°F (175°C).
- Roll out the dough into two 14-inch rounds.
- Place one round on a baking sheet and spread the pork mixture on top, leaving a 1-inch border.
- Arrange the sliced hard-boiled egg over the pork and top with the sliced pimiento.
- Cover with the second dough round.
- Seal the edges by rolling them up and pressing firmly.
- Cut several slits in the top crust.
- In a small bowl, beat the egg with water and brush it over the dough.
Bake and Serve:
- Bake the pie for 30 to 35 minutes or until it’s golden brown.
- Allow it to cool for a few minutes before serving.
Notes / Tips / Wine Advice:
Enjoy the Galician Pork and Pepper Pie hot or at room temperature.
Nutritional Information
Calories: 450 kcal
