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Empanadas - Spanish Pastry Pie

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Empanadas - Spanish Pastry Pie
Ingredients Needed For Empanadas - Spanish Pastry Pie
*1 pound of yeast pastry or bread dough
*3/4 pound of Pork loin, thinly sliced
*1 tsp. paprika
*3 tbs. olive oil
*1/2 tsp. oregano
*1/2 cup piquillo pimentos, sliced
*3 onions chopped
*1 tbs. chopped garlic
*3 tomatoes, peeled, seeded and chopped
*2 tbs. chopped parsley
*salt and pepper
*1 large red pepper, chopped
*2 hard boiled eggs
*1 egg, beaten

Directions To Prepare Empanadas - Spanish Pastry Pie
Place the sliced Pork in a dish with the paprika, 1 tbs. chopped garlic, oregano, salt and pepper and let it sit for 45 minutes in a cool place. Heat the oil in a pan and fry the Pork for about 1 minute, removing slices as they are browned. Using the same oil, sauté ´he onions, chopped peppers and remaining garlic until softened. Add the prepared tomatoes, parsley, salt and pepper and cook until the tomatoes are reduced and the sauce is very thick. Divide the dough in half. Roll out one half to 1/4 inch thickness on a floured board. Then line a cake tin with the dough. Spread this with half the prepared sauce. Arrange the slices of Pork loin on top and add a layer of piquillo pimentos above that. Slice the boiled eggs and layer above other ingredients. Add the remaining sauce. Roll out the rest of the dough and cover the pie. Crimp the edges together and trim the excess. Create a small hole in the center to allow steam to vent. Place in a medium hot oven for 20 minutes. Brush the top with beaten egg and bake another 15-20 minutes

Located in the scenic Saln鳠Valley, the north west of Pontevedra is in the beautiful tributaries around the fishing village of Cambados, Mart�C󤡸 has firmly placed the enchanting Albari񯠧rape variety on the international stage. Relatively new in Spanish terms (less than 20 years), the Galician winery has made leaps and bounds in terms of producing quality, clean fresh wines and in getting the word out. Unusual in the area, C󤡸 only uses its own estate grapes, rather than buying them in from local growers. The winemaker, Luciano Amoedo Rodino, was also the founder of the "R� Baixas" Denomination of Origin (appellation), and is a pre-eminent wine professional. The Martin Codax Albari񯠷ine is delicate, peachy and fairly low in alcohol, easy to sip a glass or three. It perfectly suits the intense flavours of the peppers, onions and garlic. Bon Appetit!

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Monday, December 18, 2017, 2:44 pm

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