Empanadas Of Pork, Prunes And Apples

By á-170456

Ingredients

• EGG WASH:
• 6 tablespoons extra-virgin olive oil
• 2 pounds boneless pork shoulder cut 1/4" cubes
• 1 large Spanish onion chopped 1/4" dice
• 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 blanched almonds
• 1 teaspoon cinnamon
• 1 tablespoon chopped fresh thyme leaves
• 2 cups dry red wine from Penedes
• 1 recipe Empanada Pastry (see recipe)
• 1 egg beaten with
• 1 tablespoon water

Preparation

Step 1

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.