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« Grüβ Gott, Grüner! | Main | Summer Fun »

03 May 2005


Now for some Spanish food fun:

Empanadas_1Empanadas (modified from Cellar Tastings)


2 tins ready-made croissant (as in Pilsbury) dough
3/4 pound of pork loin, thinly sliced
1 t paprika or smoked paprika
3 T olive oil
1/2 t dried oregano
1/2 cup piquillo pimentos, sliced
3 onions chopped
2 T chopped garlic
1 can chopped tomatoes (or 3 fresh roma tomatoes, chopped)
2 T chopped parsley
Salt and pepper
1 large red bell pepper, chopped
2 hard boiled eggs
1 egg, beaten


Place the sliced pork in a dish with the paprika, 1 T chopped garlic, oregano, salt and pepper and let it sit for 45 minutes in a cool place.

Heat oil in a skillet (medium-high heat) and sauté pork for 2-4 minutes, removing slices as they are browned.

Using the same oil, sauté the onions, chopped peppers and remaining garlic until softened. Add the prepared tomatoes, parsley, salt and pepper and cook until the tomatoes are reduced and the sauce is very thick.

Roll out one tin dough to 1/4 inch thickness on a floured board. Then line a cake tin with the dough. Spread this with half the prepared sauce. Arrange the slices of pork loin on top and add a layer of piquillo pimentos above that. Slice the boiled eggs and layer above other ingredients. Add the remaining sauce.

Roll out the rest of the dough and cover the pie. Crimp the edges together and trim the excess. Create a small hole in the center to allow steam to vent. Place in an oven at 425F for 20 minutes. Brush the top with beaten egg and bake another 15-20 minutes.

This dish begs for a couple of different wines - to accent different flavors.  Try it with a Portuguese Vinho Verde and Spanish red from Rioja, Priorat, or Somontano.


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