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Selecta aired pork head empanada

Take note of this delicious empanada stuffed with our Selecta pork coming from chestnut-fed pigs. Finger-licking good!


    • The first thing to do is preparing the dough for the empanada. In a bowl, put the flour, the yeast, the egg cracked, the olive oil, the water and the salt.
    • Mix everything well –if possible, with a wooden spoon– until you see that the dough is homogeneous and fit for manipulating on a countertop. It is advisable that you sprinkle a little flour on the countertop before placing the dough so you can work it better.
    • When the dough is properly worked, put it on a soup plate with a jet of oil. Let it swell for about an hour or an hour and a half.
    • For the filling, stir-fry the onion and the pepper in strips on a pan with hot oil. Meanwhile, dice the pork head and add it afterwards with a pinch of sweet paprika.
    • Once the dough looks perfect, put it on a floured surface and divide it into two: a bigger part for the base and a smaller part for covering the empanada.
    • Once the empanada’s base is ready, put it on an oven tray and add the filling onto it.
    • After that, cover it with the upper part. Seal it well by pressing firmly with the fingers. If you want, you can make a hole so it can breathe inside the oven.
    • With the oven preheated at 180 degrees, you just need to whisk the remaining egg and spread the yeast on the empanada. In case you have dough leftovers, you can use them to decorate the empanada. The time in the oven: around 40 minutes.


Cut the empanada and place it on a wooden board.