Empanadas of pork, prunes and apples

4 servings

Ingredients

Quantity Ingredient
6 tablespoons Extra virgin olive oil
2 pounds Boneless pork shoulder, cut
Into 1/4inch cubes
1 large Spanish onion, chopped into
¼ Inch dice
6 Cloves garlic, thinly
Sliced
2 Red Roma apples, peeled and
Cored and cut into 1/4inch
Half moons
8 Pitted prunes, cut into
Quarters
¼ cup Blanched almonds
1 teaspoon Cinnamon
1 tablespoon Chopped fresh thyme leaves
2 cups Dry red wine from Penedes
1 Empanada dough (see basic
Recipe)
Egg wash: 1 egg beaten with
1 tablespoon Water

Directions

To make filling: In a large 14inch saute pan, heat oil until smoking.

Add pork pieces, onion and garlic and cook until pork is browned and onion has softened. Add apples, prunes, almonds, cinnamon and thyme leaves and continue to cook, about 20 minutes. Add red wine, bring to boil, lower heat and simmer 40 minutes. Check for seasoning and allow to cool.

Preheat oven to 375 degrees F.

Roll out empanada dough to 1/4inch thick and cut into 8inch circles.

Place 4 tablespoons pork filling in each circle and then fold to form half moons. Crimp the closed edges with a fork. Brush with egg wash, puncture top with several holes and bake 25 to 30 minutes, until golden brown. Serve immediately.

MEDITERRANEAN MARIO SHOW #ME1A35

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