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Published originally in by Marta, on 08/09/2002

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Pork loin empanada


6 people
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Nutrition Facts
Pork loin empanada
Amount Per Serving
Calories 736 Calories from Fat 360
% Daily Value*
Total Fat 40g 62%
Saturated Fat 11g 55%
Polyunsaturated Fat 4g
Monounsaturated Fat 22g
Cholesterol 59mg 20%
Sodium 833mg 35%
Potassium 410mg 12%
Total Carbohydrates 70g 23%
Dietary Fiber 4g 16%
Sugars 3g
Protein 23g 46%
Vitamin A 30%
Vitamin C 110%
Calcium 3%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.
  1. Julienne the onions and the red pepper and fry them lightly in plenty of olive oil.
  2. Remove the pan from the heat and let cool down a bit to add 1 teaspoon of sweet Spanish paprika.
  3. Drain the oil and set it aside to make the dough.
  4. In the same pan fry the pork loin fillets and add them to the fried vegetables. Set aside.
  1. Tip the flour into a mixing bowl and make a well in the center.
  2. Pour the 150 g of water, the 100 g of olive oil we had set aside, 50 g of white wine. Add 1 teaspoon of salt and the yeast (crumbled).
  3. Mix and knead until the dough is smooth and form a ball.
  4. Cover with a tea towel and leave to rest for 20 minutes.
DOUGH (Thermomix)
  1. Put into the mixing bowl 150 g water, 100 g of the oil we had put aside, 50 g wine and 20 g fresh yeast.
  2. Warm 1 minute / 40ºC / speed 2
  3. Add 500 g strong flour and 1 tsp of salt to the bowl .
  4. Knead 2 minutes / bread mode.
  5. Remove the dough from the bowl and knead by hand to form a ball.
  6. Cover with a tea towel and leave to rest for 20 minutes.
  1. Preheat the oven to 200ºC
  2. Cut the dough into 2 halves. Shape each one of them into rectangles the size of the oven dish.
  3. Place one of the halves onto the dish and spread the filling over it.
  4. Cover with the other half and make a hole in the center.
  5. Paint with beaten egg and bake for 30 minutes (200ºC)
  6. Let cool on a wire cooling rack.
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