Add oil to a frying pan and slowly fry the onion and red pepper cut into julienne strips.

When they are done, removed from the heat and allow the oil in the pan to cool enough to be able to add a teaspoon of sweet paprika without burning it.

Drain the sauce and reserve 100 g of oil to make the dough.

In the same pan, fry the previously marinated pork loin fillets with garlic salt. Add them to the fried vegetables. Set aside.

Put half a kilo of flour in a bowl and make a hole in the center.

Inside, add the warm water, 1 tsp of salt, the oil used to prepare the filling, the wine and the crumbled yeast.

Mix and work well until the dough comes off easily from your hands.

Form a ball. Cover with a cloth and let it rest for 20 minutes.

Put 150 g of water, 100 g of the oil from the sauce, 50 g of wine and 20 g of yeast in the glass.

Program: 1 minute / 40ºC / Speed 2

Add the flour and salt and program 2 minutes / bread mode.

Remove the dough from the bowl and knead by hand to form a ball. Cover it and let it rest for 20 minutes.

Cut the dough into 2 halves. Shape each one of them into rectangles the size of the oven dish.

In a baking tray previously greased with oil and floured, (or covered with greaseproof paper) place one of the dough halves and the filling on it.

Cover with the other half and seal by the edges by folding the lower part over the upper one, in which a hole should be made in the center as a chimney.

With the remains of the dough you can make some decorations.

Paint with beaten egg and put in the oven, with heat above and below, at 200º for 30 minutes.