Empanadas I

Empanadas I Recipe - Authentic Spanish Recipe with Pork Loin and Piquillo Pimentos

Region / culture: Spain | Preparation time: 1 hour | Cooking time: 40 minutes | Servings: 6

Introduction

Empanadas are a popular dish in many Latin American countries, consisting of a savory filling encased in a pastry shell. These delicious hand pies are perfect for a quick meal or snack on the go.

History

Empanadas have a long history dating back to medieval Spain, where they were originally made with meat and vegetables wrapped in bread dough. The dish was brought to Latin America by Spanish colonizers and has since evolved to include a wide variety of fillings and flavors.

Ingredients

1 lb (454 g) of yeast pastry or bread dough
0.75 lb (340 g) of pork loin, thinly sliced
1 tsp paprika
3 tbsp olive oil
0.5 tsp oregano
0.5 cup piquillo pimentos, sliced
3 onions, chopped
1 tbsp chopped garlic
3 tomatoes, peeled, seeded and chopped
2 tbsp chopped parsley
salt and pepper
1 large red pepper, chopped
2 hard-boiled eggs
1 beaten egg

How to prepare

Place the sliced pork in a dish with the paprika, 1 tbsp of chopped garlic, oregano, salt, and pepper. Let it sit for 45 minutes in a cool place.
Heat the oil in a pan and fry the pork for about 1 minute, removing slices as they brown.
Using the same oil, sauté the onions, chopped peppers, and remaining garlic until softened.
Add the prepared tomatoes, parsley, salt, and pepper. Cook until the tomatoes are reduced and the sauce is very thick.
Divide the dough in half.
Roll out one half to a thickness of 0.25 inches on a floured board.
Line a cake tin with the rolled-out dough.
Spread half of the prepared sauce on top of the dough.
Arrange the slices of pork loin on top and add a layer of piquillo peppers above that.
Slice the boiled eggs and layer them above the other ingredients.
Add the remaining sauce.
Roll out the remaining dough and use it to cover the pie.
Crimp the edges together and trim the excess dough.
Create a small hole in the center to allow steam to vent.
Place in a medium-hot oven for 20 minutes.
Brush the top with beaten egg and bake for another 15 – 20 minutes.

Variations

You can customize these empanadas with different fillings such as chicken, beef, or even vegetarian options like black beans and corn.

Cooking Tips & Tricks

Make sure to let the pork marinate in the spices for at least 45 minutes to allow the flavors to fully develop.

- Be sure to roll out the dough to an even thickness to ensure that the empanadas cook evenly.

- Brushing the top of the empanadas with beaten egg before baking will give them a beautiful golden color.

Serving Suggestions

These empanadas are delicious on their own, but you can also serve them with a side salad or some salsa for dipping.

Cooking Techniques

The key to making perfect empanadas is to make sure the dough is rolled out evenly and that the edges are crimped tightly to prevent the filling from leaking out.

Ingredient Substitutions

If you don't have pork loin, you can use chicken or beef instead. You can also use store-bought pie dough if you don't want to make your own.

Make Ahead Tips

You can prepare the filling for these empanadas ahead of time and assemble them just before baking. They can also be frozen before baking for a quick meal option.

Presentation Ideas

Serve these empanadas on a platter with some fresh herbs or a drizzle of salsa for a beautiful presentation.

Pairing Recommendations

These empanadas pair well with a light and refreshing beverage like a cold beer or a glass of white wine.

Storage and Reheating Instructions

These empanadas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a preheated oven at 350°F for 10-15 minutes.

Nutrition Information

Calories per serving

Each serving of these empanadas contains approximately 350 calories.

Carbohydrates

Each serving of these empanadas contains approximately 30 grams of carbohydrates.

Fats

Each serving of these empanadas contains approximately 15 grams of fat.

Proteins

Each serving of these empanadas contains approximately 20 grams of protein.

Vitamins and minerals

These empanadas are a good source of vitamin C from the peppers and tomatoes, as well as iron and B vitamins from the pork and eggs.

Alergens

These empanadas contain wheat from the bread dough and eggs. They may also contain traces of soy if the pork was marinated in a soy-based sauce.

Summary

These empanadas are a balanced meal with a good mix of carbohydrates, fats, and proteins. They are also a good source of vitamins and minerals.

Summary

These empanadas are a delicious and satisfying meal that is perfect for any occasion. With a flavorful pork filling encased in a flaky pastry shell, they are sure to be a hit with your family and friends.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for the first time. It was a warm summer day, and I was visiting my dear friend Maria in her cozy little kitchen. As we chatted and sipped on some tea, she suddenly got up and started pulling out ingredients from her pantry.

"Let me show you how to make some delicious empanadas," she said with a twinkle in her eye.

I watched in awe as Maria expertly mixed the dough, filled it with a savory meat mixture, and then carefully folded and crimped each empanada. The aroma of the filling wafted through the kitchen, making my mouth water in anticipation.

As we sat down to enjoy our freshly baked empanadas, Maria shared with me the story of how she learned to make them. She explained that the recipe had been passed down through generations in her family, originating from her great-grandmother who had emigrated from Spain.

I was fascinated by the history and tradition behind the recipe, and I knew I had to learn how to make these delicious empanadas myself. Maria graciously agreed to teach me, and over the next few weeks, we spent many afternoons in her kitchen perfecting the art of making empanadas.

I learned the importance of using high-quality ingredients, like tender beef, sweet onions, and aromatic spices. I discovered the secret to making a flaky, golden crust that would melt in your mouth with each bite. And most importantly, I learned the value of patience and love that went into each empanada.

As I continued to practice and refine my skills, I began to experiment with different fillings and variations of the recipe. I added shredded chicken, diced vegetables, and even a touch of cheese to create my own unique twists on the classic empanada.

Over the years, I have shared this recipe with friends and family, passing down the tradition just as Maria had passed it down to me. Each time I make a batch of empanadas, I am reminded of the special bond I have with Maria and the joy of learning something new and delicious.

Now, as I stand in my own kitchen, rolling out the dough, spooning in the filling, and sealing each empanada with care, I feel a sense of pride and nostalgia. The aroma of the baking empanadas fills the air, bringing back memories of my time spent with Maria and the joy of discovering a new recipe.

And as I sit down to enjoy a warm, flaky empanada fresh from the oven, I am grateful for the gift of friendship, tradition, and delicious food that has enriched my life in so many ways. The recipe for empanadas will always hold a special place in my heart, a reminder of the love and connection that can be shared through a simple meal.