Empanada Pork Pie Recipe

Receta de Pastel de Carne

1 Hour 45 Minutes

4 servings

Ingredients

Pastry:
1 1/2 cups flour
1 pinch sweet pimentón (Spanish paprika)
1/2 tsp sea salt
1/2 cup olive oil
1/2 cup water, or half water and half white wine
1 egg, beaten
Additional oil and flour to coat the pan and knead the dough, as needed
Filling:
3 garlic cloves, peeled and lightly crushed
4 tbsp olive oil
2 tbsp dry white wine
1 1/2 tsp sweet Pimentón de La Vera (Spanish paprika)
1 tsp dried oregano
1 bay leaf
10 oz cubed pork loin, trimmed of fat
2.5 oz  butifarra sausage, sliced
2.5 oz  Serrano ham, diced
2 small onions, peeled and diced
2 small green peppers, cored, seeded and diced
2 tbsp fried tomato sauce (tomate frito)
3 tbsp white wine
1/4 tsp saffron threads
Salt, to taste

Nutritional Facts

Serving Size 11.9 oz/336 gr
Calories 774
Calories From Fat 455
Total Fat 51.4 gr (79%)
Saturated Fat 9 gr (45%)
Trans Fat 0.1 gr
Cholesterol 119 mg (40%)
Sodium 721 mg (30%)
Total Carbohydrates 44 gr (15%)
Fiber 3 gr (12%)
Sugars 3 gr
Protein 34 gr (68%)
Vitamin A 15%
Vitamin C 57%
Calcium 6%
Iron 26%

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

Pastel de Carne was originally made with emptied out loaves of bread filled with a variety of cooked fillings as a practical way for pilgrims to carry food on their journey to the cathedral in Santiago de Compostela. While the fillings would vary, the sauce - called zaragallada - was always made of onion, pepper, saffron and a little tomato. Our recipe includes a satisfying combination of pork loin, Serrano ham and Spanish sausage for hearty, complex flavor.

Steps

To marinate the pork, add the garlic, 3 tablespoons of the olive oil, the wine, the paprika and the oregano to a large bowl. Season with salt and add the bay leaf and pork. Stir well to coat the pork with the marinade. Cover and refrigerate for at least two hours. Meanwhile, place the flour, paprika and ½ teaspoon salt in a mixing bowl and stir to combine. Heat the oil until it is just beginning to smoke then add all at once to the flour mix. Stir vigorously with a spoon until well combined, then add the water and mix until incorporated. Using your hands, begin working the dough into a ball. Add a touch more water if needed. Sprinkle a work surface with flour and knead for about 10 minutes until the dough is smooth and elastic. Form back into a ball and leave to rest, covered with a damp cloth or oiled plastic wrap. Pre-heat a large skillet over medium high heat. Discard the bay leaf and garlic from the marinade. Cook pork loin and sausage in the pork marinade until meat is lightly browned, adding Serrano ham at the end. Remove meats from pan, reduce heat to medium, and in the same oil plus the remaining one tablespoon of olive oil, fry the onion and peppers just until soft. Add the tomato sauce and saffron, then add the pork mixture. Pour in the wine and cook the mixture for about 10 minutes more, or until the pork loin is cooked through and tender. Remove from heat and allow to cool. Cut the pastry dough into two pieces. Place one half on the floured work surface and roll out into a 1/4-inch thick circle about 12 inches in diameter. Lay dough in oiled and floured 9 1/2-inch pie tin; the pastry will overlap the edges. Fill with the pork and vegetable mixture and spread evenly. Roll out the other half of the dough and cover the pie. Moisten dough edges, then press together, trim excess dough and crimp edges. Decorate pie with shapes or strips of pastry made from what is left over and brush with beaten egg. Prick the surface to allow steam to escape and bake at 350° F for 40 minutes. Allow to cool and cut into wedges. COOK'S NOTE Alternatively, premade pastry crust can be used for this recipe but won’t produce the same flavor. Serve your empanada as part of a tapas selection or as a lunch dish with a green salad and a chilled glass of Albariño wine.