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
596
30% daily value
6 servings
                                       
                                            low-​sugar
     

Fat

47% 31

Saturated

38% 8

Trans

- 0

Monounsaturated

- 18

Polyunsaturated

- 3

Carbs

19% 56

Carbs (net)

- 52

Fiber

16% 4

Sugars

- 4

Sugars, added

- 0

Protein

45% 22

Cholesterol

33% 98

Sodium

24% 565

Calcium

7% 72

Magnesium

10% 40

Potassium

13% 471

Iron

23% 4

Zinc

14% 2

Phosphorus

38% 269

Vitamin A

11% 102

Vitamin C

48% 29

Thiamin (B1)

94% 1

Riboflavin (B2)

42% 1

Niacin (B3)

40% 8

Vitamin B6

26% 1

Folate equivalent (total)

71% 285

Folate (food)

- 122

Folic acid

- 96

Vitamin B12

9% 1

Vitamin D

0% 1

Vitamin E

18% 4

Vitamin K

18% 14
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