Empanadas Of Pork, Prunes And Apples

Recipe Ingredients

6 tablespoons	90ml	Extra-virgin olive oil
2 lbs	908g / 32oz	Boneless pork shoulder - cut 1/4" cubes
1 lb	454g / 16oz	Spanish onion - chopped 1/4" dice (large)
6		Garlic cloves - thinly sliced
2		Red roma apples - peeled, cored,
		And cut into 1/4" half-moons
8		Pitted prunes - cut into quarters
1/4 cup	23g / 0.8oz	Blanched almonds
1 teaspoon	5ml	Cinnamon
1 tablespoon	15ml	Chopped fresh thyme leaves
2 cups	474ml	Dry red wine from penedes
1		Empanada pastry - see * note
		Egg Wash
1		Egg - beaten with
1 tablespoon	15ml	Water

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.

Source:
MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A35)

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