A large two-crusted savory pie from Galicia, the Spanish empanada is typically filled with fish or meat, red or green peppers, and lots of onion. Substitute pizza dough if you're pressed for time, though the pastry crust is easy to make. Empanadas are best at room temperature; serve with a mixed salad for dinner.
2 tablespoons minced fresh parsley
1 tablespoon Spanish smoked paprika or hot paprika
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
3 garlic cloves, minced
1 pound pork tenderloin, trimmed and cut into 1/2-inch-wide strips
2 3/4 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 cup water
1/4 cup olive oil
1 large egg, lightly beaten
1/4 teaspoon salt
2 cups thinly sliced sweet onion
2 cups red bell pepper strips
1 cup chopped tomato
1/4 cup chopped Spanish serrano ham or prosciutto (about 1 1/2 ounces)
2 tablespoons dry white wine
Dash of crumbled thread saffron
1 large egg, lightly beaten
How to Make It
To prepare the meat, combine the first 5 ingredients in a large zip-top plastic bag, and add the pork to bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally.
To prepare the dough, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Combine the water, the oil, and egg in a medium bowl. Gradually add the oil mixture to flour mixture, stirring just until moist. Turn the dough out onto a lightly floured surface; knead lightly until smooth. Divide dough in half. Cover with plastic; let rest about 30 minutes.
To prepare filling, heat a large nonstick skillet coated with cooking spray over medium heat. Add the pork mixture; sprinkle with 1/4 teaspoon salt. Cook 5 minutes or until pork loses its pink color. Add onion and bell pepper; cook 5 minutes. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in tomato, ham, wine, and saffron; cook 5 minutes.
Preheat oven to 350°.
Working with 1 portion of dough at a time (cover remaining dough to keep from drying), roll each portion into a 13-inch circle on a floured surface. Place 1 portion of dough on a large baking sheet coated with cooking spray. Spoon filling onto dough using a slotted spoon, leaving a 1-inch border around the edge. Place remaining portion of dough over filling. Pinch edges to seal. Cut several slits in top of dough to allow steam to escape. Brush with egg. Bake at 350° for 30 minutes or until golden brown; cool. Cut into wedges.
Being a fan of Galician food, I was quick to give this recipe a try when I found it. It's really an excellent pie and very true to it's origins. I only made two variations in the recipe. One, because I had it, I substituted red wine for the recommended white. And two, since I don't like to make dough, I used a pre-made pie crust for the empanada shell. It was perhaps because of this that I needed to bake my pie a full 40 minutes to golden brown instead of 30. Otherwise, this is a great recipe for this tasty, savory Spanish pie.
I've made this likely over 20 times, and will make likely another 100+. Savory and flavorful, however it is a bit of effort so it's often a Sunday night treat. It leaves great left overs too. I stay true to the recipe, but use a 13x9 baking dish vs the two rounds.
I liked this...it's not super fancy and the crust could be better/more empanada-like (reminded me of refrigerated biscuit dough), but it is very homey and reminds me of something my mom made when I was a kid (very comfort food-y). As with all cookinglight recipes, it needed tons of salt added to the filling (keep tasting the filling until it is up to par...I also needed to add a couple of dashes of cayenne pepper to give it some flavor). I used ground pork tenderloin. Tasty with the additions- better the second day and at room temperature (as the recipe says).
I've made this twice now and it's been delicious both times. The second time I modified the crust, including about 1/3 wheat pastry flour and no egg, it was still delicious. I also make it with ground pork instead of tenderloin. Though I'm sure it's delicious with tenderloin my husband and I both like it with ground pork. I will definitely make this dish again and again and again!
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