Title: Basque Pork and Green Pepper Pie
Categories: Spanish Basque Pork Pie
Yield: 1 Servings
| 1 | lb | Lean pork roast (cut into |
| 1/8 | | Inch by 3inch strips) |
| 1/2 | ts | Dried oregano |
| 1/4 | ts | Crumbled saffron threads |
| 1/4 | c | Minced Italian parsley |
| 2 | | Cloves garlic, minced |
| 1/2 | c | Spanish olive oil |
| 2 | | Onions sliced |
| 3 | | Green bellpeppers, peeled, |
| | | Seeded, and cut into 1/2 |
| | | Inch strips |
| 1/4 | c | Dry white wine |
| | | Pastry for 9 inch, 2 crust |
| | | Pie |
In bowl, toss pork with oregano, saffron, parsley, garlic, and 1/4 cup
olive oil. Cover bowl and let pork marinade overnight, turning
occasionally. Heat 1/4 cup olive in Dutch oven or heavy skillet until light
haze forms. Add onions and green pepper and saute a couple of minutes.
Reduce heat to moderate,cover and cook 15 minutes. Remove vegetables from
skillet.Add pork and marinade, and cook over high heat, stirring, 1 minute.
Add wine and cook 1 to 2 minutes longer.Remove from heat, add onions and
peppers.Season to taste with salt and pepper. When cool, spoon into
uncooked pie shell, adjust top crust and crimp edges. Bake in preheated F
400 oven for 10 minutes. Reduce heat to F 350 and bake 45 to 50 minutes
longer. Cut into wedges when partially cool and serve warm. From: Inge
Fronda
Date: 17 Oct 96 International Cooking Ä