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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.
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Ingredients

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

Instructions

  • 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 & Wine Advice

Serve the pork pie either hot or at room temperature, savoring the flavors of Galicia. Enjoy!
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Course; Pie / Pork
Cuisine; European / Spain