2 tbsp. paprika
9 tbsp. olive oil
1 tsp. red pepper, crushed
1 tbsp. freshly minced parsley
2 med. size garlic cloves, minced
Pinch or 2 of salt
3/4 lb. pork loin, cut in strips about 2 x 1/8 inch
1 green pepper, cut into thin strips
1 red pepper, cut into thin strips
1 tbsp. water
3 med. size onions, sliced thin
1/4 c. white wine
1 box frozen puff pastry dough
1 egg, beaten with 1 tsp. ice water

Combine paprika, 5 tablespoons of olive oil, red pepper, parsley, garlic, salt and meat and mix well; refrigerate overnight.

Heat 3 tablespoons of remaining olive oil in large skillet over medium-high heat; add peppers and stir-fry about a minute. Lower heat and add water. Simmer until peppers are tender but not too soft (12 to 15 minutes).

Remove peppers to a holding bowl. In same skillet add last tablespoon of olive oil over medium-high heat; saute onions until they become golden (don't brown). Put onion sin same bowl as peppers.

Raise heat to high; add marinated meat; stir-fry until meat starts to become tender and starts losing its color. Lower heat a bit and add wine. Cook for another 2 minutes. Add the pepper-onion mixture and stir well. Cook for another 2 to 3 minutes or so, mixing all the while. Remove from heat while you roll out the puff pastry sheet.

Take 1 of the 2 pastry sheets that come in a box and defrost. Roll into a ball, then separate into 2 even parts. refrigerate 1 while you roll the other. Roll into thin sheet about 12 inches in diameter. Put that in refrigerator while you roll out the other about 1/2 inch wider, because this will be the top sheet.

On a buttered cookie sheet, put the smaller crust. Layer carefully with meat mixture, leaving about a 1/2 inch edge. Brush with egg-water mixture. Put top crust on and rim the edge of bottom 1 with water; pull up and seal as tightly as possible. Cut a few slits in top. Bake in 350 degree preheated oven for 1/2 hour.