Empanada

• 1 egg, beaten
• 34 lb pork loin, thinly sliced
• 12 teaspoon spanish paprika
• 3 tablespoons olive oil
• 2 tablespoons garlic, chopped
• 12 teaspoon oregano
• 12 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

1. Put the sliced pork in a dish with paprika, 1 Tbs of the chopped garlic, oregano, salt & pepper, & let sit for 30 minutes.
2. Heat the olive oil in a pan & fry the pork very quickly, removing slices as they are browned.
3. In the same oil, saute the chopped peppers, onions & remaining garlic until softened.
4. Add the prepared tomatoes, parsley, salt & pepper & cook until the tomatoes are reduced & the sauce is very thick.
5. Divide the dough in half.
6. On a floured board, roll out to a thickness of 1/4 to 1/2 inch.
7. Line a pie pan with dough.
8. Spread this with half the prepared sauce.
9. Arrange the slices of pork loin on top & add a layer of pimentos above that.
10. Slice the boiled eggs & layer about other ingredients.
11. Spoon on the remaining sauce.
12. Roll out the rest of the dough & cover the pie.
13. Crimp the edges together & trim the excess.
14. Make a hole in the center for a steam vent.
15. Put in a medium hot oven, 375 deg, for 30 minutes.
16. Brush the top with beaten egg & bake another 15-20 minutes.
17. The crust should be golden & crispy.
18. Can be served hot or cold.

egg, pork loin, spanish paprika, olive oil, garlic, oregano, pimiento, onions, tomatoes, parsley, salt, bread dough, red pepper, eggs

Taken from www.food.com/recipe/empanada-370681 (may not work)