Empanada Gallega (Galician Pork and Pepper Pie)

A large two-crusted savory pie from Galicia, the Spanish empanada is typically filled with fish or meat, red or green peppers, and lots of onion. Substitute pizza dough if you're pressed for time, though the pastry crust is easy to make. Empanadas are best at room temperature; serve with a mixed salad for dinner.

Yield: 8 servings (serving size: 1 wedge)

Ingredients

• Pork:
• 2  tablespoons  minced fresh parsley
• 1  tablespoon  Spanish smoked paprika or hot paprika
• 1  tablespoon  extra-virgin olive oil
• 1  teaspoon  dried oregano
• 3  garlic cloves, minced
• 1  pound  pork tenderloin, trimmed and cut into 1/2-inch-wide strips
• 
  Dough:
• 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
• 1  large egg, lightly beaten
• 
  Filling:
• 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
• 
  Remaining Ingredient:
• 1  large egg, lightly beaten

Preparation

To prepare the meat, combine the first 5 ingredients in a large zip-top plastic bag, and add the pork to bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally.

To prepare the dough, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Combine the water, the oil, and egg in a medium bowl. Gradually add the oil mixture to flour mixture, stirring just until moist. Turn the dough out onto a lightly floured surface; knead lightly until smooth. Divide dough in half. Cover with plastic; let rest about 30 minutes.

To prepare filling, heat a large nonstick skillet coated with cooking spray over medium heat. Add the pork mixture; sprinkle with 1/4 teaspoon salt. Cook 5 minutes or until pork loses its pink color. Add onion and bell pepper; cook 5 minutes. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in tomato, ham, wine, and saffron; cook 5 minutes.

Preheat oven to 350°.

Working with 1 portion of dough at a time (cover remaining dough to keep from drying), roll each portion into a 13-inch circle on a floured surface. Place 1 portion of dough on a large baking sheet coated with cooking spray. Spoon filling onto dough using a slotted spoon, leaving a 1-inch border around the edge. Place remaining portion of dough over filling. Pinch edges to seal. Cut several slits in top of dough to allow steam to escape. Brush with egg. Bake at 350° for 30 minutes or until golden brown; cool. Cut into wedges.

Nutritional Information

Calories:

366 (33% from fat)

Fat:

13.5g (sat 2.7g,mono 8g,poly 1.5g)

Protein:

21g

Carbohydrate:

39.5g

Fiber:

3g

Cholesterol:

96mg

Iron:

3.7mg

Sodium:

814mg

Calcium:

134mg