Cabbage and Pork Empanadas

Name: Cabbage and Pork Empanadas
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: Makes 12
Cuisine: latin american
Ingredients: 350g plain flour; 1 egg; 50g butter; 3 tbsp sunflower oil; juice 1 orange; milk for brushing; 1 tbsp olive oil; 1 shallot finely chopped; 150g lean minced pork; 150g curly kale roughly chopped; 2 tsp smoked paprika; 50g raisin; 50g toasted pine nuts; 2 tbsp clear honey; 100g flavoursome cheese such as mature Gruyère, diced

2.85 (6)

⏱ 80 mins 🍽 Makes 12 🌶 latin american ✅ Easy 🏷 Main course

These homemade empanadas feature a savoury filling of minced pork and curly kale, seasoned with smoked paprika and sweetened with honey and raisins. The pastry is made with orange juice for a tender crust. After assembling, they are baked until beautifully golden. This recipe yields 12 portions, ideal for a family dinner or as a starter for guests.

Ingredients

350g plain flour
1 egg
50g butter
3 tbsp sunflower oil
juice 1 orange
milk for brushing
1 tbsp olive oil
1 shallot finely chopped
150g lean minced pork
150g curly kale roughly chopped
2 tsp smoked paprika
50g raisin
50g toasted pine nuts
2 tbsp clear honey
100g flavoursome cheese such as mature Gruyère, diced

Method

To prepare the filling, warm the olive oil in a large pan. Cook the finely chopped shallot for a few mins until it starts to soften. Introduce the minced pork and stir-fry for 3-4 mins. Add the kale and smoked paprika, cover the pan securely and simmer gently for 20 mins until the pork and cabbage are tender. Mix in the raisins, toasted pine nuts and clear honey, season to taste and set aside to cool.
While the filling cools, put the plain flour, egg, butter, sunflower oil and a pinch of salt into a food processor. Pour in the orange juice and process until a smooth, soft dough forms. Wrap this dough in cling film and place it in the refrigerator to chill.
Preheat your oven to 190C/170C fan/ gas 5. Divide the chilled dough into 12 equal balls. Roll each ball out to form a 12cm round. Stir the diced cheese into the cooled filling, then portion the mixture onto the centre of each pastry round. Fold each round over to create a half-moon shape, then use your fingertips to crimp or twist the edges firmly to seal. The assembled empanadas can be refrigerated for up to 12 hrs at this stage.
Place the empanadas onto a non-stick baking sheet. Lightly brush each one with milk. Bake for 20-25 mins until they turn a rich golden colour.

Nutrition (per serving)

Calories279 kcal

Fat15 g

Saturates5 g

Carbs29 g

Sugars6 g

Fibre2 g

Protein10 g

Sodium104 mg

Recipe details

Skill levelEasy

CategoryMain course

Cuisinelatin american