Jenny asked me to post this recipe. We had these when we were traveling in Northern Spain and so I found a recipe to make them at home.
- YIELD: 8 servings (serving size: 1 wedge)
- 2 tablespoons minced fresh parsley
- 1 tablespoon Spanish smoked paprika or hot paprika
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried oregano
- 3 garlic cloves, minced
- 1 pound pork tenderloin, trimmed and cut into 1/2-inch-wide strips (or you could use ground pork)
- 2 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1/2 cup water
- 1/4 cup olive oil
- 1 large egg, lightly beaten (eggs are small here so I have to use two)
- Cooking spray
- 1/4 teaspoon salt
- 2 cups thinly sliced sweet onion
- 2 cups red bell pepper strips
- 1 cup chopped tomato
- 1/4 cup chopped Spanish serrano ham or prosciutto (about 1 1/2 ounces) –I only use this if I happen to have some in the fridge)
- 2 tablespoons dry white wine
- Dash of crumbled thread saffron
- Remaining Ingredient:
- 1 large egg, lightly beaten
- To prepare the meat, combine the first 5 ingredients in a large zip-top plastic bag, and add the pork to bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally.
- To prepare the dough, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Combine the water, the oil, and egg in a medium bowl. Gradually add the oil mixture to flour mixture, stirring just until moist. Turn the dough out onto a lightly floured surface; knead lightly until smooth. Divide dough in half. Cover with plastic; let rest about 30 minutes.
- To prepare filling, heat a large nonstick skillet coated with cooking spray over medium heat. Add the pork mixture; sprinkle with 1/4 teaspoon salt. Cook 5 minutes or until pork loses its pink color. Add onion and bell pepper; cook 5 minutes. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in tomato, ham, wine, and saffron; cook 5 minutes.
- Preheat oven to 350°.
- Working with 1 portion of dough at a time (cover remaining dough to keep from drying), roll each portion into a 13-inch circle on a floured surface. Place 1 portion of dough on a large baking sheet coated with cooking spray. Spoon filling onto dough using a slotted spoon, leaving a 1-inch border around the edge. Place remaining portion of dough over filling. Pinch edges to seal. Cut several slits in top of dough to allow steam to escape. Brush with egg. Bake at 350° for 30 minutes or until golden brown; cool. Cut into wedges.
Source: Cooking Light AUGUST 2001