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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Another goodie for a Tapas bar. Ingredients:
1 egg, beaten |
3/4 lb pork loin, thinly sliced |
1/2 teaspoon spanish paprika |
3 tablespoons olive oil |
2 tablespoons garlic, chopped |
1/2 teaspoon oregano |
1/2 cup pimiento, sliced |
3 onions, chopped |
3 tomatoes, peeled, seeded & chopped |
2 tablespoons parsley, chopped |
salt & pepper |
1 lb bread dough |
1 large red pepper, chopped |
2 hard-boiled eggs |
Directions:
1. Put the sliced pork in a dish with paprika, 1 Tbs of the chopped garlic, oregano, salt & pepper, & let sit for 30 minutes. Heat the olive oil in a pan & fry the pork very quickly, removing slices as they are browned. In the same oil, saute the chopped peppers, onions & remaining garlic until softened. Add the prepared tomatoes, parsley, salt & pepper & cook until the tomatoes are reduced & the sauce is very thick.
2. Divide the dough in half. On a floured board, roll out to a thickness of 1/4 to 1/2 inch. Line a pie pan with dough. Spread this with half the prepared sauce. Arrange the slices of pork loin on top & add a layer of pimentos above that. Slice the boiled eggs & layer about other ingredients. Spoon on the remaining sauce.
3. Roll out the rest of the dough & cover the pie. Crimp the edges together & trim the excess. Make a hole in the center for a steam vent. Put in a medium hot oven, 375 deg, for 30 minutes. Brush the top with beaten egg & bake another 15-20 minutes. The crust should be golden & crispy. Can be served hot or cold.
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