Servings: Makes 4 to 5 servings
1/4 ounce (1 package) active-dry yeast
3/4 cup lukewarm water
3 1/2 cups all-purpose flour, plus extra for dusting
1 tablespoon margarine, at room temperature
2 tablespoons sunflower oil, plus extra for brushing
14 ounces pork tenderloin or skinless, boneless chicken breast halves, cut into strips
2 canned or bottled bell peppers, or roasted bell peppers, drained and cut into strips
2 tablespoons olive oil
3 onions, coarsely chopped
1 clove garlic, crushed
1 tablespoon chopped fresh parsley
1 chorizo sausage, sliced
Mash the yeast with a pinch of salt and the lukewarm water in a cup or small
bowl until smooth, then let stand for about 10 minutes, until the mixture is
frothy. Beat two of the eggs in a bowl.
Sift the flour with a pinch of salt onto a work surface. Make a well in the
center and pour in the beaten egg and yeast mixture. Gradually incorporate
the flour into the liquid, then knead well for 10 minutes. Dust the surface
lightly with flour to prevent the dough sticking. Add the margarine and
knead for 10 minutes more, banging the dough onto the surface. Add a little
water to the dough if necessary.
Once the dough is smooth and elastic, form it into a ball, place it in a
bowl, and cover with a clean dish towel. Let rise in a warm place for 1 to 2
hours, until doubled in volume.
Meanwhile, make the “rustido.” Heat the olive oil in a skillet. Add the
onions and cook over low heat, stirring occasionally, for 10 minutes, until
softened and translucent. Add the garlic and parsley and cook for 5 minutes
more. Stir in the chorizo and cook for 2 minutes more.
Remove the skillet from the heat and set aside. Heat the sunflower oil in a
skillet. Add the strips of meat and cook over medium-low heat, stirring
frequently, for about 8 minutes, until golden brown.
Remove from the skillet with a slotted spoon and set aside.
Preheat the oven to 350°F. Brush a 12-inch baking pan or ovenproof baking
dish with oil.
Divide the dough into two pieces, one slightly bigger than the other. Roll
out the larger piece on a lightly floured surface and use to line the pan or
dish. Spread half the rustido over the dough. Lay the strips of meat on the
rustido and add the strips of bell pepper. Spoon the remaining rustido over
the top. Roll out the remaining dough and use it to cover the mixture. Seal
the edges of the dough carefully, pressing them together and rolling them
slightly. Pinch the dough in the center of the pie with two fingers to
create a chimney to allow the steam to escape. Beat the remaining egg and
brush it over the dough to glaze.
Bake for 15 minutes, then increase the oven temperature to 375°F, and bake
for 15 minutes longer. Increase the oven temperature to 400°F and bake for
15 minutes more, until golden brown. Remove the pie from the oven.
Serve hot or warm, straight from the dish, if you prefer.
Note: You can vary the filling as much as you like. Try fresh sardines
(scaled, cleaned, and the heads, tails, and backbones removed) or salt cod
(soaked and blanched). Raisins can be added to a cod pie. Squid can also be
used for the filling; fry it with the “rustido.”