Spanish pork pie with Valencian peas

I was working late last night so I had yesterday morning off and decided to make a pie for Alberto and me for the evening.

I’ve been meaning to make this recipe, from the great cookbook The Food of Spain, for a while now and so it was nice to finally get around to it. I found another recipe in the same book, this one for Valencian peas, that I though would accompany the pie rather nicely and give the whole meal a suitably Spanish flavour. (paprika and saffron being the ‘Spanish flavour’ of the day!)

The pie has what I think of (“What I call…”) as a classic Spanish feature in that contains three different kinds of cooked pork! This, of course, simply makes it even more delicious.

For the pie:

Serves 4-6 (needless to say I scaled it down to make a circular pie that served 3-4)

4 tablespoons of olive oil
2 red onions, diced
2 garlic cloves, crushed
1kg boneless pork loin, diced
50g of jamón, diced (I used torn up slices, because that’s what I happened to have)
300g of chorizo, sliced
1 green pepper, de-seeded and diced
1 red pepper, de-seeded and diced
150ml of white wine
A pinch of saffron threads
3 tablespoons of flat leaf parsley, chopped
3 tablespoons of chopped oregano
400g tin of chopped tomatoes
1 teaspoon of sweet paprika
1 bay leaf
2 hard-boiled eggs, shelled and sliced

The recipe also suggests making your own pastry with flour, cornmeal and yeast. I opted for pre-made shortcrust to save time.

For the peas:

A pinch of saffron threads
1 tablespoons of white wine
2 tablespoons of olive oil
1 small onion, finely diced
1 garlic clove, crushed
¼ of a teaspoon of cumin
125ml of chicken stock
1 bay leaf
310g of peas
2 tablespoons of flat leaf parsley, chopped

Heat a heavy saucepan over a medium heat, add the oil, onion and garlic, and sauté for 3-4 minutes until the onions are slightly softened.

Add the pork and jamón and cook for 4 minutes or so, until the meat is sealed and starting to brown.

Add the chorizo and diced pepper and sauté for a further 5 minutes, stirring occasionally, until the pepper starts to soften.

Add the white wine, saffron, tinned tomatoes, parsley, oregano, paprika, bay leaf and stir well to combine. Bring to the boil and then reduce the heat, cover and simmer for 30-40 minutes, until the sauce has thickened. Stir frequently to avoid sticking.

Once the filling has cooked, allow to cool slightly whilst you line the pie case with a thin layer of pastry.

Pre-heat the oven to 200

Place the filling in the pastry case. Top with the sliced hard-boiled eggs and then use the remaining pastry to make a lid for the pie.

Brush with egg or milk and back in the oven for 30-40 minutes until golden and cooked.

Whilst the pie is cooking cook the peas. They don’t take very long at all.

Soak the saffron in the wine for at least 10 minutes until the wine is coloured.

Heat the oil in a frying pan over a medium heat and sauté the onion, garlic and cumin for 2-3 minutes, until the onion starts to become translucent.

Add the saffron and wine, stock, bay leaf and peas. Season with salt and pepper.

Bring to the boil and then reduce to a steady simmer.

Cook for about 5 minutes until the peas are cooked through and the liquid almost completely evaporated. Stir in the chopped parsley and season to taste.

P1050704

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About neilche

Hi. My name's Neil. I live in Brighton with my flatmate Alberto and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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