Cooking Index - Cooking Recipes & IdeasEmpanadas Of Pork, Prunes And Apples Recipe - Cooking Index

Empanadas Of Pork, Prunes And Apples

Cuisine: Italian
Courses: Main Course
Serves: 4 people

Recipe Ingredients

6 tablespoons 90mlExtra-virgin olive oil
2 lbs 908g / 32ozBoneless pork shoulder - cut 1/4" cubes
1 lb 454g / 16ozSpanish onion - chopped 1/4" dice (large)
6   Garlic cloves - thinly sliced
2   Red roma apples - peeled, cored,
  And cut into 1/4" half-moons
8   Pitted prunes - cut into quarters
1/4 cup 23g / 0.8ozBlanched almonds
1 teaspoon 5mlCinnamon
1 tablespoon 15mlChopped fresh thyme leaves
2 cups 474mlDry red wine from penedes
1   Empanada pastry - see * note
  Egg Wash
1   Egg - beaten with
1 tablespoon 15mlWater

Recipe Instructions

* Note: See the "Empanada Pastry (Basic Recipe)" recipe which is included in this collection.

To make filling: In a large 14-inch 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.

Roll out Empanada Pastry to 1/4-inch thick and cut into 8-inch 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.

This recipe yields 4 main course servings.

Source:
MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A35)

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