NOT YOUR MOM'S POT PIE:

Empanada De Lomo (Bread Pie with Pork and Chorizo) (Pittsburgh Post-Gazette, January 13, 2008)

For the filling

* 1/2 cup olive oil
* 1 yellow onion, finely chopped
* 2 cloves garlic, minced
* Salt
* 1 pound boneless pork loin or pork tenderloin, cut into narrow strips
* 2 chorizos, about 14 pound each, finely chopped
* 1 tablespoon sweet paprika
* Empanada dough (recipe follows)
* 2 tablespoons tomato sauce

In a saute pan, heat half of the oil over high heat. Add the onion and garlic and saute for 5 minutes, stirring frequently. Decrease the heat to medium, season with salt, and cook, stirring occasionally, for about 15 minutes, or unil the onion is soft and tender and lightly caramelized. Transfer the onion mixture to a bowl to cool.

Return the saute pan to high heat, and add the remaining oil. Add the pork loin and chorizo and saute for 5 minutes, stirring frequently. Decrease the heat to medium, sprinkle with the paprika and continue to cook the meats, stirring occasionally, for 5 minutes or until tender. Transfer to the bowl holding the onion, stir to combine and let cool completely. (The filling should never be hot or have too much liquid when you spread it on the dough, or it will make the crust soggy.)
For the dough

* Empanada dough
* 2 teaspoons active dry yeast
* 12 cup milk, heated to lukewarm
* 1 egg
* 12 teaspoon sugar
* 2 tablespoons unsalted butter, room temperature
* 212 cups all-purpose flour
* Oil or lard for preparing the pan

Dissolve yeast in the lukewarm milk in a small bowl, and let stand for about 5 minutes, or until foamy. In a large bowl, whisk together the yeast mixture, egg, sugar, salt and butter. Add half the flour, and mix with a rubber spatula or wooden spoon until completely incorporated. Add the rest of the flour a little at a time, mixing with the spatula until the dough becomes too difficult to work. Turn out the dough onto a lightly floured work surface and knead until smooth and elastic but not sticky, about 10 minutes.

Place the dough in a large bowl, cover with a damp kitchen towel, and let rise at room temperature for 112 hours, or until about doubled in size.

Punch down the dough and divide into 2 portions, one slightly larger than the other. Using the rolling pin, roll out the larger portion into a sheet about 14-inch thick and about the same size as the baking sheet.

To assemble pie:

Using your fingers, gently press the dough evenly over the bottom and all the way up the sides of an oiled 10-by-15 inch baking pan. Pierce the dough with fork tines in several places to prevent bubbles from forming. Spread the meat mixture evenly over the crust and top evenly with tomato sauce. Roll out the top crust and carefully cover the filling, pressing the top and bottom edges together to form a rim. Trim any excess dough, and pierce the top several times with a fork to allow steam to escape during baking.

Brush top with beaten egg and bake in a 450-degree oven for 30 minutes, or until nicely browned. Remove from oven and let cool in the pan on a rack. Serve warm or at room temperature, cut into squares.