| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
|
4 |
Servings |
INGREDIENTS
| 6 |
tb |
Extra virgin olive oil |
| 2 |
lb |
Boneless pork shoulder; in 1/4" cubes |
| 1 |
lg |
Spanish onion; In 1/4" Dice |
| 6 |
|
Cloves garlic; thinly sliced |
| 2 |
|
Red Roma apples; peeled and cored and cut into 1/4" half moons |
| 8 |
|
Pitted prunes; cut into quarters |
| 1/4 |
c |
Blanched almonds |
| 1 |
ts |
Cinnamon |
| 1 |
tb |
Fresh thyme leaves; chopped |
| 2 |
c |
Dry red wine from Penedes |
| 1 |
|
Empanada dough; (see basic recipe) |
INSTRUCTIONS
Egg wash: 1 egg beaten with 1 tablespoon water
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.
Recipe by: MEDITERRANEAN MARIO #ME1A35
Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 26, 1998
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