Empanadas Of Pork, Prunes And Apples

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Servings: 4 Difficulty: Advanced
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Savory-sweet Spanish-style hand pies filled with slow-braised pork, tender prunes, and crisp apples.
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These empanadas offer a delightful contrast of savory and sweet flavors, inspired by traditional Spanish cuisine. The filling features boneless pork shoulder slow-cooked with fragrant cinnamon, fresh thyme, and blanched almonds. Juicy pitted prunes and tart red apples provide a natural sweetness that balances the rich, savory meat. Encased in a flaky, golden-brown dough, these hand pies are perfect for a hearty lunch, a festive appetizer, or a unique dinner party dish. The combination of textures&# 226;ÂÂcrispy crust, tender meat, and soft fruitâÂÂcreates a memorable eating experience. Serve them warm for the best flavor, allowing the aromatic spices to shine through every bite.

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Empanadas Of Pork, Prunes And Apples

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 748.2

Description

These empanadas offer a delightful contrast of savory and sweet flavors, inspired by traditional Spanish cuisine. The filling features boneless pork shoulder slow-cooked with fragrant cinnamon, fresh thyme, and blanched almonds. Juicy pitted prunes and tart red apples provide a natural sweetness that balances the rich, savory meat. Encased in a flaky, golden-brown dough, these hand pies are perfect for a hearty lunch, a festive appetizer, or a unique dinner party dish. The combination of textures&# 226;€”crispy crust, tender meat, and soft fruit—creates a memorable eating experience. Serve them warm for the best flavor, allowing the aromatic spices to shine through every bite.

Ingredients

Directions

  1. Cut 1 large Spanish onion into 1/4-inch cubes.
  2. Thinly slice 6 cloves of garlic.
  3. Peel, core, and cut 2 red Roma apples into 1/4-inch half-moons.
  4. Cut 8 pitted prunes into quarters.
  5. In a large 14-inch sauté pan, heat the olive oil until it begins to smoke.
  6. Add the pork pieces, chopped onion, and sliced garlic. Cook until the pork is browned and the onion has softened.
  7. Add the apples, prunes, blanched almonds, cinnamon, and fresh thyme leaves. Continue cooking for about 20 minutes.
  8. Pour in the dry red wine, bring to a boil, then lower the heat and simmer for 40 minutes.
  9. Check the seasoning and allow the filling to cool completely.
  10. Preheat the oven to 375 degrees F (191ðC).
  11. Roll out the empanada dough to 1/4-inch thickness and cut into 8-inch circles.
  12. Place 4 tablespoons of the cooled pork filling into the center of each circle.
  13. Fold the dough over the filling to form half-moons.
  14. Crimp the edges with a fork to seal.
  15. Brush the tops with egg wash (1 egg beaten with 1 tablespoon water).
  16. Puncture the top of each empanada with a fork to create several small holes.
  17. Bake for 25 to 30 minutes, until the crust is golden brown.
  18. Serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 748.2kcal
% Daily Value *
Total Fat 54.3g84%
Saturated Fat 14.5g73%
Cholesterol 181.6mg61%
Sodium 140.7mg6%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 61.3g123%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: empanadas, pork, prunes, apples, spanish, hand pies, braised, cinnamon, thyme, dough, baking, appetizer, dinner, mediterranean, flaky, filling, homemade, comfort food
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