Empanadas I

Heat olive oil in a large skillet over medium-high heat, then add the thinly sliced pork loin and cook until lightly browned on both sides, about 5-7 minutes total. Remove pork to a plate and set aside.

In the same skillet, add the chopped onions and cook for 2-3 minutes until softened. Add the chopped garlic and cook for another minute until fragrant.

Stir in the paprika and oregano, then add the chopped tomatoes, sliced piquillo pimentos, and chopped red pepper. Cook this mixture for 5-7 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens slightly.

Return the cooked pork to the skillet and stir to combine with the vegetable mixture. Season generously with salt and pepper to taste. Remove from heat and let cool for 5 minutes.

While the filling cools, chop the hard boiled eggs into small pieces and fold them gently into the cooled pork and vegetable mixture. Stir in the chopped parsley.

Preheat the oven to 400°F (200°C). Divide the yeast pastry dough into 8 equal portions and roll each portion into a thin circle approximately 5-6 inches in diameter.

Place 2-3 tablespoons of filling on one half of each dough circle, leaving a border of about ½ inch around the edge. Fold the dough in half over the filling and press the edges together to seal.

Crimp the edges of each empanada with a fork to ensure they are properly sealed and create a decorative pattern.

Brush the top of each empanada with the beaten egg wash to create a golden exterior.

Place the empanadas on a baking sheet lined with parchment paper and bake for 20-30 minutes until the pastry is golden brown and cooked through.

Remove from the oven and allow the empanadas to rest for 2-3 minutes before serving.