Empanada Gallega (Galician Pork and Pepper Pie)

So I found this recipe in 2011.  Too be honest, it looked like a calzone, so I decided we should try it.  But it had saffron (a CL favorite that is not cost-worthy in our house).  So we didn't have it. I was looking for a post that I had written on Facebook in 2011 on Friday and came across that I had shared the link, so I reshared it.

D and I looked at it and decided we should have it. He made the whole thing.  The marinade was more of a rub he said.  He thought the olive oil in the dough was odd but oh well.  He also made it into a half moon shape because it wouldn't fit on the pan other wise.  Some of the filling was left over.  Yum.

We would have again.  It was good.  Still kind of wish there was cheese, but then again, this is why I'm overweight.

We had with yellow rice and black beans.

Empanada Gallega (Galician Pork and Pepper Pie)

Photo by D

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) (used Spanish Chorizo)
2 tablespoons dry white wine
Dash of crumbled thread saffron (didn't use)

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; Calories from fat: 33%; Fat: 13.5g; Saturated fat: 2.7g; Monounsaturated fat: 8g; Polyunsaturated fat: 1.5g; Protein: 21g; Carbohydrate: 39.5g; Fiber: 3g; Cholesterol: 96mg; Iron: 3.7mg; Sodium: 814mg; Calcium: 134mg;

Cooking Light AUGUST 2001