Empanada

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 egg, beaten
• 3/4 lb lamb 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

Recipe

• 1 put the sliced lamb 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 lamb 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 lamb 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.