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Empanada (Sherry Pastry Filled Pork and Piquillo)


450 g Pork loin

Baking & Spices

1 pinch Black pepper, freshly cracked
250 g Piquillo peppers
1 cup Plain flour
2 pinch Salt
1 cup Self raising flour

Oils & Vinegars

120 ml Olive oil

Beer, Wine & Liquor

150 ml Fino sherry, dry

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