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Empanadas Of Pork, Prunes And Apples

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CATEGORY CUISINE TAG YIELD
Meats Spanish 4 Servings

INGREDIENTS

6 T Extra virgin olive oil
2 lb Boneless pork shoulder, in
1/4" cubes
1 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 t Cinnamon
1 T 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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