Empanada Asturiana
Asturian Chorizo PieThis delectable savory meat pie, hailing from Asturias, is generously filled with flavorful chorizo and has gained immense popularity throughout Spain. It can be enjoyed either warm or at room temperature, making it a versatile and beloved empanada. This recipe requires some preparation at least 3 hours in advance.
Ingrediënten
Serves: 6 as a main course or 8 as an appetizer
- 1 portion Empanada Dough
- 2 tablespoons of olive oil
- 2 large onions roughly chopped (approximately 2 cups)
- 2 cloves of garlic finely minced
- ½ pound of lean pork loin sliced into thin strips (about ⅛-inch thick)
- 1 medium ripe tomato peeled and coarsely chopped (around ⅔ cup)
- 2 pimientos thinly sliced
- A pinch of saffron threads
- Salt and freshly ground black pepper to taste
- 2 hard-boiled eggs coarsely chopped
- ¼ cup of warm water
- 1 large egg
- 1 tablespoon of milk
Instructies
- Start by preparing the dough.
- While the dough is rising, heat the olive oil in a large skillet over medium heat.
- Add the chopped onions and minced garlic, and cook, stirring occasionally, until the onions become tender and translucent (about 8 minutes).
- Next, introduce the lean pork loin and chorizo into the skillet.
- Continue to cook and stir for approximately 10 minutes until the meats are cooked through.
- Add the peeled and chopped tomato, sliced pimientos, saffron threads, and season with salt and freshly ground black pepper.
- Reduce the heat to low and cook, stirring, until the mixture slightly thickens (about 10 more minutes).
- Sprinkle the hard-boiled eggs over the mixture and promptly remove it from the heat.
- Stir in the warm water.
- Preheat your oven to 350°F (175°C).
- Divide the dough into two equal portions and roll each into a 12-inch round.
- Place one round in an ungreased 11-inch pie plate, allowing the edges to extend over the sides of the plate.
- Add the prepared filling and cover it with the second dough round.
- Fold the bottom dough up over the top dough and press to seal them together securely.
- Create decorative slits in the top crust.
- In a small bowl, lightly beat the large egg with the milk to create an egg wash.
- Brush this mixture over the dough.
- Bake the pie for approximately 30 minutes or until it achieves a beautiful golden-brown color.
- Let it rest for about 15 minutes before serving.
Notes / Tips / Wine Advice:
This savory pie can be served either hot or at room temperature, offering a delightful taste of Asturian cuisine. Enjoy!
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