Recipe by pattikay in L.A.
From The Food and Cooking of Spain, Africa and the Middle East. Posted for ZWT III. The original recipe had a LOT of meat in it, so I adapted it to something that had a bit more variety of texture and flavor. The crust rises more when you bake it, so make sure you roll it out pretty thin. It has a cornbread type of texture, so if you like a flakier crust, you might want to try Empanada Dough (I haven't tried using it for this dish - you might need to make 1 1/2 times the recipe for this empanada.)
- 5 tablespoons olive oil
- 2 onions, chopped
- 4 garlic cloves, chopped
- 1⁄2-1 lb boneless pork loin, diced (depends on just how meaty you want it)
- 3 ounces ham, diced (Canadian bacon works, too)
- 1 chorizo sausage (I used about 6 oz.)
- 1 bell pepper (seeded and chopped)
- 3⁄4 cup white wine
- 7 ounces diced tomatoes
- 1 (16 ounce) can black beans
- 3⁄4 cup corn
- 1 pinch saffron
- 1 teaspoon paprika
- 2 tablespoons chopped fresh parsley
Corn meal dough
- 9 ounces cornmeal
- 2 teaspoons fast rising yeast
- 1 teaspoon caster sugar
- 9 ounces all-purpose flour
- 1 teaspoon salt
- 1 cup warm water (scant)
- 2 tablespoons oil
- 2 eggs, beaten
- 1 egg, for glaze
Directions See How It's Made
- Make filling:.
- Heat 4 T oil in a frying pan and fry the onions, adding the garlic when onions begin to color. Set aside.
- Add pork loin and ham to the frying pan and fry till colored, stirring. Set aside (add to onions and garlic).
- Add 1 T oil, sausage and the peppers to the pan and fry. Add to cooked pork and onions.
- Deglaze the pan with the wine, allowing it to bubble and reduce. Return all the ingredients to the skillet.
- Add the tomatoes, saffron, paprika and parsley and season with salt and pepper. Cook gently for 20-30 minutes, leave to cool.
- Meanwhile, make the dough. Put the cornmeal into a food processor.
- Add the dried yeast with the sugar.
- Gradually add the flour, salt, water, oil and 2 eggs and beat, to make a smooth, soft dough.
- Turn the dough into a clean bowl, cover with a dishtowel and leave in a warm place for 40-50 minutes to rise.
- preheat oven to 400. Grease a shallow roasting pan or 12x8 dish. Halve the dough, roll out one half on a floured surface, a little larger than the pan.
- Lift this into place, leaving a border hanging over the edge.
- Spoon in the filling. roll out the other half of dough and lay in place.
- Fold the outside edge of bottom crust over the top and press gently all around edges. Prick the surface and brush with beaten egg.
- Bake pie for 30-35 minutes.
- Cut into squares.