Ingredients Jump to Instructions ↓

  1. 450g minced pork

  2. salt and pepper to taste

  3. 2 tablespoons olive oil

  4. 1 onion, chopped

  5. 2 cloves garlic, minced

  6. 150g frozen peas

  7. 100g chopped carrots

  8. 45g sultanas or raisins

  9. 1 small potato, diced

Instructions Jump to Ingredients ↑

  1. Cook the minced pork in a nonstick frying pan over medium heat until completely browned, about 5 minutes. Season with salt and pepper.

  2. Heat the olive oil in a separate frying pan over medium heat; cook the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Stir the browned pork into the onion mixture; cook and stir another 5 minutes. Mix the potato, peas and carrots, and raisins into the pork; allow the mixture to cook together until the vegetables are completely tender, about 10 minutes. Allow the filling to cool completely before spooning into empanada pastry.


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