Pork Empanada

READY IN: 2hrs 10mins




  • 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.