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Galician Pork Pie Share this recipe

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  • Ready in: 50-60mins
  • Serves: 4
  • Complexity: medium
  • Origin: Paella & Tapas


  • The dough:
  • 120g of cream cheese
  • 100g of butter
  • 150g of plain flour
  • 50g of cornmeal
  • salt
  • 1 egg, beaten
  • For the Filling:
  • 500g of pork tender loin (thinly sliced)
  • ½ tsp of Pimenton de la Vera
  • 2 cloves of garlic (minced
  • 3 tbsp of olive oil
  • 4 onions (finely sliced)
  • ½ can of tomato frito
  • 1 tsp of oregano
  • 2 tbsp of chopped parsley
  • 1 canned pimento
  • 2 hard boiled eggs
  • Salt and pepper


  1. The Dough: Mix butter and cream cheese together at room temperature. Sift in the flour, cornmeal and salt. Work into a dough and leave to rest in the fridge for 20 minutes

  2. Marinade the pork in the garlic, 1 tbsp of oil, and pimenton. Fry the pork in the remaining
    oil until slightly brown. Remove pork from pan. Sauté the onions in the same pan for 5 minutes, adding more oil if necessary. Add tomato frito, oregano, and parsley and seasoning. Simmer for 5 minutes.

  3. Roll out the dough on a floured surface and cut two circles
    using a plate of the correct size for a 4 person paella pan. Line the greased pan with one of the circles of dough. Spoon on a layer of sauce, add the cooked pork, then more
    sauce. Add sliced pimentos and sprinkle with egg. Place the second circle over the filling, glue to the bottom half using some beaten egg and crimp using a fork. Poke a hole in the centre, wash with beaten egg, and bake in a hot oven for 20 minutes until pastry is golden brown.

  4. Decorate the pie top with left over pastry from the circles you cut - rope designs are traditional. I like to write things - PIG PIE, EL GORDO, EL PIE - just some ideas.

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