Suckling pig and roast pepper pasties: An easy, quick and very autumnal meal
After a summer with extraordinarily high temperatures, autumn has finally arrived, with some more warming recipes. We couldn’t miss out one basic recipe from our blog that never fails to please: suckling pig pasties.
The idea for this recipe comes from those ubiquitous pies that get us out of so many tight spots, but here it’s reinvented in the form of individual pasties with a 100% gourmet, high quality suckling pig filling.
So how do you make the recipe?
The first thing you need to do before starting work is to gather together all your ingredients on your worktable.
Preheat the oven to 220ºC. While it is heating, wash the peppers in cold water and paint them with oil with a silicone brush. When the oven is hot, lower the temperature to 180°C and roast the peppers for 50 minutes. Then take the peppers out of the oven. A word of advice! Cover them for a few minutes so that they expel their juices and you can peel them more easily.
While you are doing the following steps, hard-boil a couple of eggs.
When you have peeled the peppers and removed the seeds, it is time to season them with salt and oil to taste.
After this step, chop the onion and put it into a frying pan with oil until it caramelises, chop up the suckling pig meat into small pieces and mix it with the onion, peppers and hard-boiled eggs. Careful! Drain the juice off well, or you will have a problem when you try to eat your pasty! 🙂
When the filling is ready, all you have to do is roll out the sheets of pastry, fill them and cover them with another layer of pastry. To get the “pasty” effect, fold up the edges of the two crusts and make a little roll to act as a seal.
Before putting the suckling pig pasties in the oven, don’t forget to prick the top with a fork to let out the steam. Beat the egg, paint the top of the pasty with the beaten egg and finally sprinkle on some sesame and poppy seeds to add the final touch.
Place the suckling pig pasties in the 200°C oven and bake for 30 minutes.
And now, ENJOY!
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SUCKLING PIG AND ROAST PEPPER PASTIESImprimir Receta
- 2 sheets of pastry dough
- 5 gr of roast or escabeche suckling pig.
- 2 fleshy red peppers for roasting
- 1 large onion
- 2 hard-boiled eggs
- 1 egg for glazing.
Preheat the oven to 220⁰C. Wash the peppers with cold water and sprinkle with olive oil (rub the oil on with your hands or paint it on with a brush). Put them in the oven. Lower the temperature to 180°C and bake for 15 minutes. After this, remove from the oven and cover them so that they expel their juice and are easier to peel.
After peeling the peppers and removing the seeds, season them with salt and oil to taste.
Chop the onion and caramelise in a few drops of oil.
Break the suckling pig into small pieces, mix with the peppers and onions and drain. Add chopped hard-boiled egg.
Roll out the sheets of pastry dough and line individual pie tins.
Put the filling on the pastry and cover it with the top crust. Fold over the edges and pinch the dough. Make a hole in the centre of the pasty for the steam to escape.
Paint with beaten egg and sprinkle with toasted sesame or poppy seeds.
Bake in a 200°C oven for 30 minutes.