Spicy dumplings

Ingredients for 4 servings:

• 300 g flour
• 100 g lard or margarine
• 100 ml water
• 1 egg(s)
• ½ tsp salt
• 2 tbsp lard
• 200 onions
• 2 red bell peppers, pitted and cut into thin strips
• 2 cloves garlic, finely chopped
• 200 g pork loin(s), cut into thin strips
• 150 g ham (Jamon Serrano or cured ham), finely chopped
• 2 tbsp tomato paste
• 100 ml red wine
• salt and pepper
• 1 pinch of saffron
• 1 egg(s), lightly beaten

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Empanadillas

In a large bowl, crumble the flour and lard with your hands. Make a small well in the center of the flour mixture and add the water, egg, and salt. Gradually knead it into the dough by hand. Cover the bowl and set aside. Meanwhile, prepare the filling. Heat 2 tablespoons of lard in a large frying pan and fry the onion, bell pepper strips, and garlic over moderate heat until softened. Increase the heat to higher, add the pork loin and jamon serrano, and let it brown lightly. Stir the tomato paste into the red wine and deglaze the pork. Mix everything well and cook over moderate heat, stirring constantly, until the liquid has evaporated (about 5 minutes). Season with salt, pepper, and saffron. Remove the filling from the heat and let it cool to room temperature. Preheat oven to 200°C. Roll out the dough very thinly (about 1 mm) and cut out circles about 15 cm in diameter. Spread the filling evenly among the dough circles. Moisten the edges with a little water and fold the circles together to form a semicircle. Press the openings of the pockets shut with a fork. Place the empanadillas on a lightly oiled baking sheet and brush with egg. Bake in the preheated oven for about 30 minutes until golden brown. Makes about 10 empanadillas.