Pork Empanada

Be Still My Southern Heart



Southerners are easy to make happy. Give us some pork, cornbread, and most anything fried and we're happy as a hound dog in a patch of sun. Combine all three and we're happy as two dogs in a patch of sun. Unfortunately, there aren't a lot of dishes that feature deep-fried pork and cornbread, but my newest Spanish cookbook has a recipe for a pork potpie in a cornmeal crust and that comes pretty damned close. It isn't fried, but they make up for it by using pork and sausage.

The crust is particularly interesting. It calls for yeast, which gives it an unusual taste and texture -- a bit like pizza dough, but with a distinct corn flavor and much more crumbly.

Of course, being Spanish they can't just call it a pork potpie. Nope, it's an Empanada.

This is a Galician dish, served at both festivals and as an ordinary lunch item. And although this particular recipe called for pork, the author says that versions are also made using seafood on special occasions.

This was one of those meals you keep going back for little bites of. By the time I put it in the refrigerator it looked like rats had been gnawing on it. In fact it was good enough to persuade that hound dog to get up from his sunny nap and come in for supper.

Pork Empanada (based on a recipe by Pepita Aris)
Filling:
4 tbsp olive oil
1 ea large onion -- diced (about 1 cup)
4 cloves garlic -- minced
1 1/2 lb pork loin -- cut into 1/2" cubes
2 ea chorizo sausages -- cut into 1/4" slices
3/4 c white wine
2 ea tomatoes -- seeded and chopped
2 ea bell peppers, 1 ripe and 1 green -- diced (about 2 cups)
1 pinch saffron
1 tsp paprika
2 tbsp chopped fresh parsley
2 tbsp corn meal
salt and pepper to taste
Crust:
9 oz corn meal
9 oz all-purpose flour
1 tsp castor sugar
1 tsp salt
2 tsp instant yeast
1 c warm water
1 tbsp olive oil
3 ea eggs

Crust:
In a small bowl, lightly beat two eggs and add oil and 1/2 cup of warm water. Put corn meal, flour, salt, yeast, and sugar in a food processor and run until well-mixed. With processor running, pour in egg mixture. Gradually add just enough additional water to form a dough. (You may need to pause once or twice and scrape down the sides of the food processor.) Place dough in a lightly oiled bowl, cover with plastic wrap, and allow to rise for an hour.

Filling:
In a large sauté pan, heat 2 tablespoons of oil over medium heat. Add onions and cook, stirring frequently, until they just begin to brown. Stir in garlic and cook another minute. Scrape into a large bowl.

Return pan to stove, add another 2 tablespoons of oil, increase heat to medium-high, and brown pork in two batches. Add pork to bowl.

Return pan to stove and brown sausage. Add to bowl.

Pour out excess fat and sauté bell pepper until slightly tender. Add to bowl.

Deglaze sauté pan with wine, reducing wine by half. Empty bowl into pan and stir in paprika and saffron. Bring to a simmer, cover, and cook gently for 20 minutes. Stir in 2 tablespoons corn meal and cook, stirring constantly, another 2 minutes or until sauce thickens. Stir in parsley and allow to cool for 20 minutes.

Heat oven to 400F.

Beat remaining egg with one tablespoon of water.

Roll out two thirds of dough and line a spring-form pan. Trim excess dough but leave enough to fold over top.

Add filling. Roll out remaining dough and, using the pan as a template, cut it into a circle. Position circle on top of filling and brush with egg glaze. Fold edges of bottom over top and, using a fork, press to seal. Cut slots in the top and bake for 20 - 30 minutes until golden brown.

Allow Empanada to cool for 30 minutes, then carefully remove sides from pan.

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