Empanada Gallega (Galician Pork and Pepper Pie)
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Ingredients

  • 2 tablespoons
  • minced fresh parsley
  • 1 tablespoon
  • Spanish smoked paprika or hot paprika
  • 1 tablespoon
  • extra-virgin olive oil
  • 1 teaspoon
  • dried oregano
  • 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
  • large egg, lightly beaten
  • Cooking spray
  • 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
  • large egg, lightly beaten

Instructions

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