Empanada (Sherry Pastry Filled Pork and Piquillo)

Pastry

1. Put all dry ingredients in a large bowl, make a well in the centre.
2. Pour oil and sherry into the well and mix together until a soft dough is formed. Briefly knead for a minute or so being careful not to overwork the pastry. It should feel heavier and wetter that a normal dough or pastry. If it seems a little dry add a further splash of sherry. It is important not to overwork the pastry, to keep it nice and short. Allow to rest covered in a cool spot for 15 minutes.

Filling

1. Slice the pork thinly, pan sear, seasoning well, rest on a plate.
2. Take a large handful of dough and, using a rolling pin on a cool, lightly floured surface, roll out until a uniform 4mm thickness. Cut into a large round.
3. Place pork down on top of pastry, cover with piquillo peppers,
4. Roll a top for the pie.
5. Place on top, crimp edges.
6. Bake in oven 180 degrees for 30 minutes