John Myers
Ingredients for 4 servings:
- 300 g pork loin(s)
- 2 tbsp olive oil
- Salt
- 2 onions
- 4 garlic cloves
- 4 bell peppers, yellow
- 300 g puff pastry (frozen)
- 200 g salami (chorizo / Spanish paprika salami)
- 3 tbsp tomato paste
- 2 tsp paprika powder, hot
- 1 pinch of saffron powder
- Oregano, freshly chopped
- 1 egg yolk
- pepper, black
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
(from Andalusia)
Defrost the puff pastry. Skin the chorizo and slice thinly. Cut the pork loin into thin strips. Heat the oil in a pan. Add both ingredients and fry briefly. Remove, season with salt and pepper. Peel and finely chop the onions and garlic. Trim the bell pepper and cut into thin strips. Place the tomato paste in a saucepan and fry briefly, then add the onions, garlic, and bell pepper strips. Season with saffron and paprika. Roll out about 2/3 of the puff pastry. Sprinkle a baking dish with cold water and line it with the pastry, leaving 1 cm overhanging the edges. Trim off the rest. Mix the meat and vegetable filling with oregano and spread it over the pastry. Roll out the remaining pastry to the size of the baking dish and place it on top of the filling. Press the edges together. Brush with egg yolk. Use a shot glass or a pastry cutter to cut a hole in the center of the pastry to allow the steam to escape. Bake in a preheated oven at 180°C top/bottom heat for approx. 30 minutes.
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