Pork Empanada

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

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

Europe
Spain
Lunch
Mediterranean
Pie

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

Ingredients

Method

Photos