Dumpling Empanada

Summary

Ingredients

• 300 g pork loin (s)
• 2 tablespoon olive oil
• salt
• 2 onions)
• 4 clove (s) garlic
• 4 bell peppers, yellow
• 300 g puff pastry (frozen)
• 200 g salami (chorizo / Spanish pepper salami)
• 3 tablespoon tomato paste
• 2 teaspoons paprika powder, hot pink
• 1 pinch saffron powder
• Oregano, freshly chopped
• 1 egg yolk
• Pepper, black

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Instructions

1. Thaw the puff pastry. Peel the chorizo and cut into thin slices. Cut the pork loin into thin strips. Heat the oil in a pan. Add both ingredients and fry briefly. Take out, season with salt and pepper.
2. Peel and finely chop onions and garlic. Clean the pepper and cut into thin strips. Put the tomato paste in a saucepan and fry it briefly and add the onions, garlic and paprika strips. Season with saffron and paprika powder.
3. Roll out about 2/3 of the puff pastry. Spray a baking dish with cold water and line it with the dough, leaving 1 cm protruding from the edge. Cut off the rest.
4. Mix the vegetable and meat filling with oregano and spread on the dough. Roll out the remaining dough the size of the baking dish and place on top of the filling. Press the edges together. Brush with egg yolk. Poke a hole in the middle of the dough with a shot glass or a cookie cutter so that the steam can escape.
5. Bake in the preheated oven for approx. 30 minutes at 180 ° C top / bottom heat.