Name: Pork Empanada
Yield: Serves eight
Cuisine: Spanish
Ingredients: pinch of saffron threads (0.1 g); 5 ml/1 tsp paprika; 4 garlic cloves, finely chopped; 30 ml/2 tbsp chopped fresh parsley; 175 ml/6 fl oz/¾ cup white wine; 75 ml/5 tbsp olive oil; salt and ground black pepper; 2 eggs, beaten, plus 1 for the glaze; 3 (bell) peppers (mixed colours), seeded and chopped; 3 red chorizo or other spicy sausages (about 300g/11 oz); 7 g/2 tsp easy-blend (rapid-rise) dried yeast; 2 onions, chopped; 175 g/6 oz smoked gammon (smoked or cured ham) or raw ham, diced; 30 ml/2 tbsp oil; 200 ml/7 fl oz/scant 1 cup warm water; 1 kg/2¼ lb boned pork loin, diced; 5 ml/1 tsp salt; 250 g/9 oz plain (all-purpose) flour, plus extra for dusting; 200 g/7 oz can tomatoes; 5 ml/1 tsp caster (superfine) sugar; 250 g/9 oz corn meal

Preparation info

Serves
eight

Difficulty
Medium

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

This flat, two-crust Galician pit is famous because there is no occasion on which it is not served. It is festival food; it greets the boats of returning fishermen and it is the men’s lunchbox staple. Fillings vary enormously, and may include fish such as sardines, or scallops for special occasions. These pies are good hot or cold.

Ingredients

75 ml/5 tbsp olive oil
2 onions, chopped
4

Method

Make the filling. Heat 60 ml/4 tbsp oil in a frying pan and fry the onions, adding the garlic when the onions begin to colour. Transfer to a flameproof casserole. Add the pork an