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