Directions For the Empanada Pastry:
In a small bowl, mix the egg and extra yolk slightly, using a fork. In a mixing bowl, mix the flour and salt. Using a pastry blender or two dinner knives (cross the blades so they act like scissors), cut the butter into the flour until the butter bits are less than 1/4" across.
Mix in the egg with half of the water, mixing quickly with the fork until the dough just comes together, adding the rest of the water as necessary. Knead quickly on a floured board, only to incorporate all the ingredients. Wrap the dough in plastic and refrigerate for at least an hour.
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Directions For the Filling:
Put the sliced pork in a dish with the paprika, half the garlic, oregano, salt and pepper, and let sit for 30 minutes. Heat the olive oil in a pan and fry the pork very quickly, browning on both sides. In the same oil, saute the chile powder, red pepper, onions and remaining garlic until softened. Add the tomato and parsley, and cook until the tomatoes are reduced and the sauce is very thick.
Directions For Assembling:
Preheat the oven to 350 degrees. Divide the dough or pastry in half. On a floured board, roll out to 1/4" thickness. Spread one piece into a greased deep dish pie pan. Spoon half the sauce on top. Lay the slices of pork loin in a layer on top. Slice the boiled eggs and layer above other ingredients. Spoon on the remaining sauce.
Lay the second piece of dough on top of the pie. Crimp the edges together and trim the excess. Prick the top with a fork to vent the steam. Bake for 20 minutes, then remove and brush the top with the beaten egg. Bake another 15-20 minutes or until the pastry is golden brown.