Gallegan Syle Meat Pie
Peel and mince the onion in brunoise.
Peel and mince the garlic. Clean and cut the green peppers into cubes. Peel and mince the tomato. Cut the loin in small and thin pieces, season it and sauté.
Put a dish with some of the oil on the stove to sauté the meat. Add the onion, green peppers, the garlic and the tomato. Let it cook for a few minutes. Add the loin, the white wine and the saffron and let it cook gently until the wine disappears. Remove the mixture from the stove, drain it and cool it.
Divide the dough in two, one part larger than the other. Take the bigger part and roll it out on a floured board until it is the shape of the dish or bigger. Cover the base with the dough.
Put the mixture on top of the dough and spread it. Spread the rest of the dough and put it on top of the mixture. Remove the extra dough. Wet the side of the dough at the bottom of the dish and press it with the fingers folding it until they are attached closing it hermetically. Prick the pie with a fork to make small holes to allow the steam to escape.
Decorate with the previously prepared dough. Brush it with a mixture of egg and milk. Cook in the oven . Remove it when cooked. Allow to cool. Cut into portions and serve.
