Empanada with Marinated Pork and Roasted Red Peppers Empanada de Lomo From Spain

Ingredients

• 4 garlic cloves, peeled
• 8 tablespoons extra-virgin olive oil, plus more for oiling the bowl
• 2 tablespoons dry white wine
• 1 1/2 teaspoons Spanish pimentón dulche (sweet paprika)
• 1 teaspoon dried oregano
• Salt
• 1 bay leaf
• 12 ounces (340 g) pork fillets, thinly cut into 1/3-inch (1-cm) thick strips
• 3 cups (375 g) all-purpose flour, plus more for work surface and pan
• 1 1/2 tablespoons (20 g) firmly packed fresh baker's yeast or 2 teaspoons active dry yeast
• 1/2 cup (120 ml) whole milk, warmed
• 2 eggs, whisked
• 2 medium onions, thinly sliced
• 1 red bell pepper, halved crosswise and sliced into thin lengthwise strips
• Butter for greasing pan

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