Snacks and Light Meals Recipes - Empanadas Recipe

  
 

Snacks and Light Meals Recipes - Empanadas Recipe

Ingredients

Serve 4-6

  • 250 g/8 oz flour

  • 1/4 teaspoon salt

  • 75 g/3 oz hard white fat, diced

  • 50 g/2 oz butter, diced

  • 6-8 tablespoons iced water beaten egg, to glaze

  • sesame seeds

Filling:

  • 1 1/2 tablespoons oil

  • 75 g/3 oz chopped onion

  • 1 garlic clove, crushed

  • 250 g/8 oz pork fillet, diced

  • 175 g/6 oz sweet potato, shredded

  • 4 juicy prunes, stoned

  • 125ml/4 fl oz unsweetened pineapple juice

  • 1 tablespoon tomato puree

  • 2 tablespoon chili powder

  • salt

Method:

  1. First make the filling. Heat the oil in a frying pan, add the onion and garlic, and sauté until soft. Add the pork and cook, stirring, until lightly browned.

  2. Stir in the remaining ingredients and continue cooking until the excess liquid has evaporated. Remove from the heat and cool.

  3. Put the flour, salt and fats in a food processor, and process until the mixture resembles breadcrumbs. Add enough iced water to make a soft dough. Shape into a ball and chill for 20-30 minutes.

  4. Divide the dough into 8 equal portions and roll them out on a lightly floured surface to make 15 cm/6 inch rounds. Put one-eighth of the filling on each round.

  5. Dampen the edges and fold over to make half-moon shapes. Press the edges together and crimp with a fork. Place on a greased baking sheet, brush with beaten egg and sprinkle with sesame seeds.

  6. Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 35-40 minutes. Serve hot.