Ingredients Jump to Instructions ↓

  1. 6 tablespoons 90ml Extra-virgin olive oil

  2. 2 lbs 908g / 32oz Boneless pork shoulder - cut 1/4" cubes

  3. 1 lb 454g / 16oz Spanish onion - chopped

  4. 1/4" dice (large)

  5. 6 Garlic cloves - thinly sliced

  6. 2 Red roma apples - peeled, cored, And cut into 1/4" half-moons

  7. 8 Pitted prunes - cut into quarters

  8. 1/4 cup 23g / 0.8oz Blanched almonds

  9. 1 teaspoon 5ml Cinnamon

  10. 1 tablespoon 15ml Chopped fresh thyme leaves

  11. 2 cups 474ml Dry red wine from penedes

  12. 1 Empanada pastry - seenote Egg Wash

  13. 1 Egg - beaten with

  14. 1 tablespoon 15ml Water

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Empanada Pastry (Basic Recipe)" recipe which is included in this collection. 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.


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