This is like a Spanish pie. I think it tastes best served at room temperature.
- egg wash:
- 4 cloves garlic minced
- filling:
- 3 tablespoons olive oil
- 2 medium sweet onions finely chopped
- 1/2 pound pork loin finely chopped
- 1/2 cup crushed tomatoes
- 1 teaspoon smoked spanish paprika
- 1 package prepared pie crusts or homemade recipe for double crust
- 1 large egg mixed with 1 teaspoon water
- Carbohydrate 125.453308 g
- Cholesterol 70.8768 mg
- Fat 83.595518 g
- Fiber 4.12507990627289 g
- Protein 21.821656 g
- Saturated Fat 13.723616 g
- Serving Size 1 1 Serving (560g)
- Sodium 1549.6873 mg
- Sugar 121.328228093727 g
- Trans Fat 4.583953 g
- Calories 1344 calories
Step-by-step
- Heat the olive oil in a skillet and sauté the onion and garlic slowly until the onion is wilted. Add the meat, and cook, stirring, until the meat loses its color. Stir in the tomato, paprika, and season with salt. Cook for a minute to tighten up. Cool completely before adding to the pastry.
- Preheat oven to 350 degrees. Place one dough circle on a dampened baking sheet and cover with the cooled pork filling, not quite reaching to the edges.
- Top with the other circle, rolling up the edges and pressing to seal. Slit in several places. Brush all over with the egg wash. Bake until golden brown, about 35 minutes. Cool 15 minutes before serving or serve room temperature.
Unlike individual hand pies that require repetitive crimping, this large-format Spanish pie constructs quickly as a stacked double-crust round. Pair slices with a crisp, bitter green salad dressed in sharp lemon vinaigrette to cut through the rich olive oil and pork content. Roast padrón peppers or salt-packed piquillo peppers make traditional accompaniments on the side. Cool the cooked filling completely on a sheet pan before assembling to prevent the fat in the pastry dough from melting prematurely. Brush the top crust thoroughly with an egg wash made from one large egg mixed with 1 teaspoon water to ensure a deep golden-brown finish at 350 degrees. Slit the upper crust multiple times with a sharp paring knife to allow steam to escape during the 35-minute baking window. Let the baked pie rest for 15 minutes before slicing to allow the internal juices to settle. Leftovers taste exceptional at room temperature the following day, as the resting period allows the smoked Spanish paprika and garlic flavors to concentrate fully inside the pastry shell.
