RCI-SN.005.0052.001
Pork Empanadas
Pork Empanadas from the Recidemia collection
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- g/14oz plain flour400 unit
- 1 unit
- g/6oz butter175 unit
- chilled water1 - 3 tbsp
- g/-12oz Minced Pork325 unit
- Onion1 unitchopped
- capsicum (sweet pepper)1 unitchopped
- g/2oz raisins50 unit
- capers1 tbspchopped if large
- pimento stuffed10 unitchopped
- hard boiled egg1 unitchopped
- 1 unit
- garlic Cloves2 unitchopped
- tomato1 largechopped
- 2 to 4 tbsp
- teasp freshly chopped oregano1 unit
- teasp Tabasco sauce1/2 unit
- 1 tbsp
- 1 unit
- Beaten egg to glaze1 unit
Method
1
Heat olive oil in a large skillet over medium heat. Add diced onion, capsicum, and minced garlic cloves, sautéing for 5-7 minutes until softened and translucent.
7 minutes
2
Add the ground pork to the skillet and cook, breaking it apart with a spoon, until browned and cooked through. Season with salt, pepper, and teaspoon of salt to taste.
8 minutes
3
Stir in the diced tomato, bay leaf, capers, and chopped parsley. Reduce heat to low and simmer until most of the liquid has evaporated and the filling is moist but not wet.
10 minutes
4
Remove the bay leaf, then transfer the filling to a bowl and allow it to cool completely to room temperature. Fold in the chopped hard boiled egg once cooled.
20 minutes
5
Preheat your oven to 375°F (190°C). Roll out empanada dough on a lightly floured surface and cut into circles approximately 5-6 inches in diameter.
10 minutes
6
Place a generous spoonful of the pork filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape, then press and crimp the edges firmly to seal.
15 minutes
7
Arrange the assembled empanadas on a lightly greased baking sheet. Brush the tops with a little olive oil or egg wash for a golden finish.
5 minutes
8
Bake in the preheated oven until the empanadas are golden brown and the pastry is cooked through. Remove from the oven and allow to cool for a few minutes before serving.
25 minutes