Empanada de lomo
In Spain, more precisely in the autonomous community of Galicia, the gastronomy stands out for the presence of a large variety of empanadas, which are prepared in various ways and by combining various ingredients. Without a doubt, one of the most traditional is the empanada de lomo or also called empanada de raxo.
This is a dish really delicious, although its development presents a medium difficulty, it is ideal for use as input and the delight of the guests. In addition to all this, it is important to note that it can be prepared with meats, fish and seafood, among other ingredients.
In this case we will offer a practical recipe to prepare breaded pork loin to base of spine, bacon, chorizo, onion, peppers, and other seasonings.
-300 grams of marinated pork loin fillets
-2 bell peppers (green or red)
-1 sausage size small
-50 grams of bacon, pre-salted
-4 tablespoons of oil
–½ Kilogram of bread dough
For the crust pie:
-1 glass of water
-125 grams of butter or margarine
–½ Kg of flour
-1 sachet of yeast powder
–Salt to taste
Melt for a few moments the butter in the microwave. Mix all the ingredients until homogeneous. When you take consistency, preparation, knead with your hands until the dough does not stick. Arrange in a bowl, cover with a kitchen cloth and leave to stand for half an hour in the refrigerator.
Remove the fat on the steaks and fry in a pan with abundant hot oil. Add the onion and peppers pre-chopped and let it simmer. Add the chorizo cut in thin slices and the bacon into thin slices. Season to taste with salt.
Remove from the refrigerator dough, knead for a few minutes with your hands. Take the half and extend with a rolling pin on a floured surface. On the other hand, to grease a baking dish with oil and arrange the dough on it, in such a way that it protrudes over the edge. Spread the filling over the pastry and cover with the remaining half. Close the pie, mashing the edges with a fork.
Let stand for half an hour. Preheat the oven to 200 ° C and have the pie in it, previously smeared with beaten egg. Let it cook for about three quarters of an hour. Serve the guinea fowl with olive oil.
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