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Cabbage & pork empanadas

Ingredients

  1. Step 1 350g plain flour
  2. Step 2 1 egg
  3. Step 3 50g butter
  4. Step 4 3 tbsp sunflower oil
  5. Step 5 juice 1 orange
  6. Step 6 milk , for brushing
  7. Step 7 1 tbsp olive oil
  8. Step 8 1 shallot , finely chopped
  9. Step 9 150g lean minced pork
  10. Step 10 150g curly kale , roughly chopped
  11. Step 11 2 tsp smoked paprika
  12. Step 12 50g raisin
  13. Step 13 50g toasted pine nuts
  14. Step 14 2 tbsp clear honey
  15. Step 15 100g flavoursome cheese such as mature Gruyère, diced
Cabbage & pork empanadas
Calories: 279 Carbohydrate: 29 g Protein: 10 g Fat: 15 g
Cook time: 80 minutes Prep time: 30 minutes Total time: 110 minutes Servings: 12

TAGS

Dinner Starter latin american Josh Eagleton 400 kcal or less cabbage Casual Easy Freezable Kale latin american Main Mexican Minced pork Orange Orange Over an hour Paprika pie Pine nut Pine nut Pork Silvana Franco Snack

Directions

  1. Step 1 For the filling, heat the oil in a large pan and cook the shallot for a few mins until beginning to soften. Add the pork and stir-fry for 3-4 mins then add the kale and paprika, cover tightly and simmer gently for 20 mins until the pork and cabbage are both tender. Stir in the raisins, pine nuts and honey, season and leave to cool.
  2. Step 2 Meanwhile, place the flour, egg, butter, sunflower oil and some salt in a food processor. Add the juice and whizz together to make a smooth, soft dough. Wrap in cling film and chill.
  3. Step 3 Heat the oven to 190C/170C fan/ gas 5. Shape the dough into 12 balls then roll each one out to make a 12cm round. Stir the cheese into the cold filling then divide it between the rounds. Fold each in half to enclose the mixture then, using your fingertips, crimp or twist the edges to neatly seal. Can be chilled for up to 12 hrs.
  4. Step 4 Transfer the empanadas to a non-stick baking sheet, brush with a little milk and bake for 20-25 mins until golden.