Pork loin empanada

Published originally in lareira.net by Marta on 08/09/2002

Ingredients

Servings 6 people


Filling

  • 500 g pork loin filleted
  • 1 onion
  • 1 red pepper
  • 1 tsp sweet pepper
  • olive oil
  • salt

Dough

  • 500 g flour
  • 150 ml water warm
  • 100 g olive oil from making the filling
  • 50 g white wine
  • 20 g fresh yeast
  • 1 tsp salt

Nutrition

Calories: 736kcal | Carbohydrates: 70g | Protein: 23g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 59mg | Sodium: 833mg | Potassium: 410mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1500IU | Vitamin C: 90.8mg | Calcium: 30mg | Iron: 4.3mg

Step by step instructions

FILLLING

  • Julienne the onions and the red pepper and fry them lightly in plenty of olive oil.
  • Remove the pan from the heat and let cool down a bit to add 1 teaspoon of sweet Spanish paprika.
  • Drain the oil and set it aside to make the dough.
  • In the same pan fry the pork loin fillets and add them to the fried vegetables. Set aside.

DOUGH:

  • Tip the flour into a mixing bowl and make a well in the center.
  • 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).
  • Mix and knead until the dough is smooth and form a ball.
  • Cover with a tea towel and leave to rest for 20 minutes.

DOUGH (Thermomix)

  • 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.
  • Warm 1 minute / 40ºC / speed 2
  • Add 500 g strong flour and 1 tsp of salt to the bowl .
  • Knead 2 minutes / bread mode.
  • Remove the dough from the bowl and knead by hand to form a ball.
  • Cover with a tea towel and leave to rest for 20 minutes.

EMPANADA

  • Preheat the oven to 200ºC
  • Cut the dough into 2 halves. Shape each one of them into rectangles the size of the oven dish.
  • Place one of the halves onto the dish and spread the filling over it.
  • Cover with the other half and make a hole in the center.
  • Paint with beaten egg and bake for 30 minutes (200ºC)
  • Let cool on a wire cooling rack.
Empanada de
Pork loin empanada

Ingredients

Servings 6 people


Filling

  • 500 g pork loin filleted
  • 1 onion
  • 1 red pepper
  • 1 tsp sweet pepper
  • olive oil
  • salt

Dough

  • 500 g flour
  • 150 ml water warm
  • 100 g olive oil from making the filling
  • 50 g white wine
  • 20 g fresh yeast
  • 1 tsp salt

Step by step instructions

FILLLING

  • Julienne the onions and the red pepper and fry them lightly in plenty of olive oil.
  • Remove the pan from the heat and let cool down a bit to add 1 teaspoon of sweet Spanish paprika.
  • Drain the oil and set it aside to make the dough.
  • In the same pan fry the pork loin fillets and add them to the fried vegetables. Set aside.

DOUGH:

  • Tip the flour into a mixing bowl and make a well in the center.
  • 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).
  • Mix and knead until the dough is smooth and form a ball.
  • Cover with a tea towel and leave to rest for 20 minutes.

DOUGH (Thermomix)

  • 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.
  • Warm 1 minute / 40ºC / speed 2
  • Add 500 g strong flour and 1 tsp of salt to the bowl .
  • Knead 2 minutes / bread mode.
  • Remove the dough from the bowl and knead by hand to form a ball.
  • Cover with a tea towel and leave to rest for 20 minutes.

EMPANADA

  • Preheat the oven to 200ºC
  • Cut the dough into 2 halves. Shape each one of them into rectangles the size of the oven dish.
  • Place one of the halves onto the dish and spread the filling over it.
  • Cover with the other half and make a hole in the center.
  • Paint with beaten egg and bake for 30 minutes (200ºC)
  • Let cool on a wire cooling rack.
Empanada de
Nutrition Facts
Pork loin empanada
Amount Per Serving
Calories 736 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 11g55%
Polyunsaturated Fat 4g
Monounsaturated Fat 22g
Cholesterol 59mg20%
Sodium 833mg35%
Potassium 410mg12%
Carbohydrates 70g23%
Fiber 4g16%
Sugar 3g3%
Protein 23g46%
Vitamin A 1500IU30%
Vitamin C 90.8mg110%
Calcium 30mg3%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.