Lomo Empanada

Ingredients for 4 servings:

• 500 g flour
• 20 g yeast
• 150 ml olive oil
• 150 ml white wine or water
• 1 tsp, heaped salt
• 1 egg(s)
• 1 onion(s)
• 2 bell peppers, red and green
• 300 g pork loin, without fat
• 1 tsp, heaped paprika powder, sweet, Pimenton de la Vera
• salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 40 minutes

Pastry filled with pork loin, also suitable as a tapa (not empanadillas)

Place the flour and finely crumbled yeast in a bowl and mix well. Slice the onion into half rings and the bell peppers into strips. Cut the meat into very thin slices and then into 2 cm strips. Brown the onions and bell peppers in olive oil, add the meat, season with salt and pepper, and fry lightly for a few minutes. Remove from the heat, add the paprika, stir, and let stand for a few minutes. Pour the vegetable and meat mixture into a sieve, reserving the oil. Add the white wine and 1 teaspoon of salt to the oil. Stir and stir in about a third of the flour and yeast mixture. When the mixture is lump-free, gradually add the second third of the flour and mix well. Turn the mixture onto a floured surface and knead it with the remaining flour. The dough should have a consistency similar to pasta dough. Cover and let it rest for about 40 minutes. Then divide it into two portions, one slightly larger. Roll out the larger portion and place it on a small baking sheet lined with parchment paper or in a pie plate well greased with oil. Separate the dough that sticks out of the top of the plate. Spread the cooled meat and vegetable mixture evenly over it, leaving a 1.5 cm border. Roll out the second portion of dough and cover everything with it. Press the edges together firmly. Prick the lid a few times with a fork. Form the remaining dough into rolls and use them as decoration. Cut two finger-thick holes in the center of the lid to allow moisture to escape. Brush the top with the beaten egg. Bake in a preheated oven at 180°C for about 25 minutes until golden brown. By the way, baked in a large dish or on a baking sheet and then cut into pieces, it is called an empanada. The smaller portion version is called an empanadilla.