pork pie with ham from Teruel

Ingredients for 4 people:

- 1/2 Kg of flour 100 g. of lard.
- 2 eggs.

- 100 ml of water.

- 125ml of white wine.
- Pinch of salt.
- 100 g of yeast.
- 200 g of pork tenderloin. Diced.
- 1 finely chopped onion.
- 1 green pepper and 1/2 red pepper. Chopped.
- 150 g. serrano ham from Teruel.
- 3 spoonfuls of tomato sauce.

- Black pepper. 
- 6 spoonfuls of extra virgin olive oil from Lower Aragón.
- 1 spoonful of milk.

Delicious pie stuffed with pork and serrano ham from Teruel.

Preparation:

Make a well with the flour (in the bowl, push the flour up to the sides, leaving a hole in the middle) and in the middle of the well put the white wine and the water (tepid) in which previously you dissolve the yeast. Add the lard and the beaten eggs and mix everything together.

When everything is well mixed, make a ball with the dough and leave it to stand in a cool place for around an hour, until the ball dough has almost doubled in size.

Meanwhile, fry lightly the onion and the peppers in extra virign olive oil.

When they are golden, add the pork tenderloin making to sure to stir every now and then and add also the ham from Teruel, the wine, the pepper, the salt and the tomato sauce and mix everything together.

Next, divide the dough into two parts and roll each part out with a rolling pin.

With one of the parts of dough, cover the baking tray and put the filling we have made on top of it.

Then, with the other part of dough that we've rolled out, cover the filling and wet the edges of the two sheets of dough with water and a brush so that they stick together making a crust.

When we have sealed the pie, prick it all over the top with a fork and glaze it with a mixture of beaten egg and milk.

Once glazed, slip the pie in the oven at 150ºC until you can see that the pie is done and golden on top. It will take around an hour, depending on the oven. 

Let it rest a bit before serving.