Meat pie (empanada)

Ingredients and preparation

For the pie:

• Empanada dough
• Pie filling
• 35g of egg yolk

1. Divide the dough into two parts and roll both pieces out into a disc shape about 0. 2cm thick.
2. Put the filling on top of one of the pieces of rolled out dough, place the other disc on top of it and seal the edges together.
3. Brush the pie with egg yolk, and prick it a few times to let it breathe.
4. Cook the pie in the oven at 200 degrees for 35 minutes.

For the empanada dough:

• 300g plain flour
• 100g water
• 100g sunflower oil
• 1 fresh egg
• 3g salt

1. Put the sifted flour and salt together in a bowl.
2. Add the water, oil and the egg and mix together until fully blended.
3. Let the dough rest for at least an hour in the refrigerator.

For the pie filling:

• 200g of cooked chicken from the stew
• 150g of shank from the stew
• 100g of ham from the stew
• 200g pisto (Spanish-style ratatouille) (you can buy this ready-made)
• Salt

1. Chop up all the ingredients and mix together.
2. Add a pinch of salt and set aside.

To make the stew which has provided us with all of this:

• 1.5kg of chicken
• 1kg of shank
• 1kg of pork shoulder
• 300g of Serrano ham
• 300g of garbanzos
• 60g of ham bone
• 60g of salted rind
• 100g of leek
• 200g of carrot
• 150g of potatoes
• 8 liters of water

1. Clean the chicken of any viscera.
2. Scald the ham bones and set aside.
3. Soak the garbanzos the day before making the stock.
4. Place the previously washed ingredients into a pot and tip in the water.
5. We will leave it to cook for approximately 4 hours.
6. Strain the stock and set aside, we will be using the cooked meat for our pie.