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Pork Empanadas   HT  MC  Argentine  90mins plus resting

 

Serves 4   Hot  Meat  Main Course  Argentina  Sth America  South American

 

Ingredients

For the dough:

400g/14oz Plain Flour

1 teasp Salt

175g/6oz Butter

1 - 3 tbsp chilled water  

 

For the filling:

325g/-12oz Minced Pork

1 Onion, chopped

1 Capsicum (sweet pepper), chopped

50g/2oz Raisins

1 tbsp Capers, chopped if large

10 Pimento stuffed Olives, chopped

1 hard boiled Egg, chopped

1 Bay Leaf

2 Garlic Cloves, chopped

1 large Tomato, chopped

2 to 4 tbsp Olive Oil

1 teasp freshly chopped Oregano

1/2 teasp Tabasco Sauce

1 tbsp freshly chopped Parsley

Salt and Pepper

Beaten Egg to glaze

 

Instructions

 

1. Place the flour in a large mixing bowl and rub the butter into the flour with your fingertips  until it resembles a coarse breadcrumbs.

 

2. Add the water a little at a time and mix with a knife until the pastry begins to bind together.  Using your hands, form the pastry into a ball then cover with clingfilm and chill for 1 hour.

 

3. Heat the oil in a frying pan, add the pork and lightly brown on all sides.

 

4. Add the remainder of the ingredients, mix well and cook over a low heat for 10 minutes. Set aside until you are ready to assemble the empanadas.

 

5. Preheat the oven to 200C, 400F, Gas Mark 6. Roll the pastry out on a lightly floured surface to about 3mm/1/8th inch thickness  then cut into 8 circles using a plate or small saucepan lid.

 

6. Divide the filling between the pastry circles then brush the edges of the pastry with a little water,  fold over to create semi circles and press the edges firmly together with a fork making sure they are well sealed.

 

7. Brush the tops with beaten egg and bake for 20-30 minutes until golden brown.

 

 

More Pork/Bacon Recipes  |  General Pork Preparation & Cooking Times   |  Pork Cuts 

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