Summary

Ingredients

• 300 grams flour
• 100 g lard as a substitute for mararine
• 100 ml water
• 1 egg (s)
• 0.5 teaspoon ½ salt
• 2 tablespoon lard
• 200 onion (s)
• 2 red peppers, pitted and cut into thin strips
• 2 cloves garlic, finely chopped
• 200 g pork loin (s), cut into thin strips
• 150 g ham (jamon serrano or er. Ham), finely chopped
• 2 tablespoon tomato paste
• 100 ml red wine
• salt and pepper
• 1 pinch saffron
• 1 egg (s), lightly beaten

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Instructions

1. In a large bowl, crumble the flour and lard with your hands. Make a small well in the middle of the flour mixture and add water, egg and salt. Gradually knead into the dough by hand. Cover the bowl and set aside.
2. Meanwhile, prepare the filling. Heat 2 tablespoons of lard in a large frying pan and fry the onion, pepper strips and garlic over a moderate heat until soft. Increase the temperature, add the pork loin and jamon serrano and let brown lightly. Stir the tomato paste into the red wine and deglaze the pork with it. Mix everything well and cook over a moderate heat, stirring constantly, until the liquid has evaporated (approx. 5 minutes). Season with salt, pepper and saffron. Take the filling off the stove and let it cool down to room temperature.
3. Preheat the oven to 200 ° C. Roll out the dough very thinly (approx. 1mm) and cut out circles approx. 15cm in diameter. Distribute the filling evenly on the dough circles. Moisten the edges with a little water and fold the slices together in a semicircle. Press the opening of the pockets with a fork.
4. Place the “empanadillas” on a lightly oiled baking sheet and brush with the egg. Bake in the preheated oven for about 30 minutes until golden brown.
5. Makes about 10 empanadillas.