Roughly translated to "pork pies," this delicious tapas recipe is a surefire hit at any dinner party. This particular recipe is for minced pork and roasted peppers but you can make them with minced beef or lamb, fish and seafood or vegetables. It's up to you! This serves 20 people and comes courtesy of the excellent Proper Spanish Tapas website.
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500g (1lb) of pastry
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250g (1/2lb) of pork loin, minced
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1 tsp. paprika
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olive oil for roasting and frying
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1/2 tsp. oregano
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2 onions, chopped
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1-2 cloves garlic, chopped
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3 tomatoes, peeled, seeded and chopped
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1 tsp. tomato puree
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small handful chopped flat-leaf parsley
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Salt and pepper
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2 or 3 large red peppers, roasted and chopped
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1 egg, beaten
Pre-heat the oven to 350°F. Cut the peppers into quarters lengthways, remove the seeds and the membranes. Place in a roasting pan and drizzle liberally with some olive oil. Roast for about 30 to 40 minutes, depending on the size of your peppers.
Meanwhile, heat the oil in a frying pan and fry the onions until soft and translucent. Add the garlic and cook for another minute or two. Raise the heat and add the minced pork to brown it through.
Then add the paprika, oregano, tomatoes, puree, parsley and salt and pepper to taste. Stir it all together and cook for a further 5-10 minutes to get all those flavours going. At the last minute, add the chopped roasted pepper and combine.
Increase the heat of the oven to 375°F, then roll out half the pastry very thinly so that you can cut about 20 rounds of 10cm (4in) diameter. Repeat with the other half.
Fill each round with a heaped tablespoon of the mixture and fold over into a pasty, brushing the edges with water and pinching them to seal them.
Place them on a lightly-oiled baking tray, brush them with the egg mixture and bake for about 30 mins. or until golden. Serve hot or cold.
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