El Bierzo Empanada - Empanada Berziana

Work the pork drippings into the dough as if making puff pastry, dotting it over the surface of the dough then folding it over and rolling gently. Repeat the process until all the drippings are used up.

Meanwhile, peel and cut up the potatoes into thin half-rounds and fry them gently, covered, in plenty of olive oil. In another pan, fry the finely chopped onions and the peeled and chopped tomatoes and pepper. Season with salt and pepper. When the ingredients are soft, add the botillo, skinned and cut into pieces, and mix in gently.

Divide the dough in half. Roll out one half and spread it on a greased and floured baking sheet. Place a layer of potatoes in the middle and on top of this, a layer of the botillo mixture. Roll out the remaining dough and place on top. Seal the edges and form a pastry, making a slit in the top to let out steam. Paint with beaten egg and bake until the pastry is crisp and golden.

From La matanza del puerto by Teresa de Santos and Ignacio Sanz
Recipe courtesy of Spain GourmeTour magazine.