Empanada with Marinated Pork and Roasted Red Peppers (Empanada de Lomo) From 'Spain'

Empanada with Marinated Pork and Roasted Red Peppers (Empanada de Lomo) From 'Spain'
15 Ingredients
  • 4 garlic cloves, peeled
  • 8 tablespoons extra-virgin olive oil, plus more for oiling the bowl
  • 2 tablespoons dry white wine
  • 1 1/2 teaspoons Spanish pimentón dulche (sweet paprika)
  • 1 teaspoon dried oregano
  • Salt
  • 1 bay leaf
  • 12 ounces (340 g) pork fillets, thinly cut into 1/3-inch (1-cm) thick strips
  • 3 cups (375 g) all-purpose flour, plus more for work surface and pan
  • 1 1/2 tablespoons (20 g) firmly packed fresh baker's yeast or 2 teaspoons active dry yeast
  • 1/2 cup (120 ml) whole milk, warmed
  • 2 eggs, whisked
  • 2 medium onions, thinly sliced
  • 1 red bell pepper, halved crosswise and sliced into thin lengthwise strips
  • Butter for greasing pan
Nutrition
447
22% daily value
8 servings
                                       
                                            low-​sugar
     

Fat

36% 23

Saturated

29% 6

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 3

Carbs

14% 42

Carbs (net)

- 39

Fiber

12% 3

Sugars

- 3

Sugars, added

- 0

Protein

33% 17

Cholesterol

25% 74

Sodium

18% 424

Calcium

5% 54

Magnesium

7% 30

Potassium

8% 353

Iron

18% 3

Zinc

15% 2

Phosphorus

29% 202

Vitamin A

8% 76

Vitamin C

24% 22

Thiamin (B1)

89% 1

Riboflavin (B2)

42% 1

Niacin (B3)

37% 6

Vitamin B6

30% 0

Folate equivalent (total)

54% 214

Folate (food)

- 91

Folic acid

- 72

Vitamin B12

17% 0

Vitamin D

4% 1

Vitamin E

18% 3

Vitamin K

9% 11
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