Put the sliced pork in a dish with paprika, 1
tbsp of the chopped garlic, oregano, salt and pepper, and let sit
for 30 minutes. Heat the olive oil in a pan and fry the pork very
quickly, removing slices as they are browned. In the same oil, sauté
the chopped peppers, onions and remaining garlic until softened. Add
the prepared tomatoes, parsley, salt and pepper and cook until the
tomatoes are reduced and the sauce is very thick.
Divide the dough in half. On a floured board, roll out to a thickness
of 1/4 - 1/2 inch. Line a cake tin with dough. Spread this with half
the prepared sauce. Arrange the slices of pork loin on top and add
a layer of piquillo pimentos above that. Slice the boiled eggs and
layer above other ingredients. Spoon on the remaining sauce.
Roll out the rest of the dough and cover the pie. Crimp the edges
together and trim the excess. Make a hole in the center for a steam
vent. Put in a medium hot oven for 30 minutes. Brush the top with
beaten egg and bake another 15-20 minutes.
The crust should be golden and crispy. Can be served hot or cool.
|
