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Empanadas Of Pork, Prunes And Apples

Empanadas of Pork, Prunes and Apples recipe image
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.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 748.2
Dietary: Gluten-free
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
  • 6 tablespoon Extra virgin olive oil
  • 2 pound Boneless pork shoulder, cut
Directions
  1. 1
    Cut 1 large Spanish onion into 1/4-inch cubes.
  2. 2
    Thinly slice 6 cloves of garlic.
  3. 3
    Peel, core, and cut 2 red Roma apples into 1/4-inch half-moons.
  4. 4
    Cut 8 pitted prunes into quarters.
  5. 5
    In a large 14-inch sauté pan, heat the olive oil until it begins to smoke.
  6. 6
    Add the pork pieces, chopped onion, and sliced garlic. Cook until the pork is browned and the onion has softened.
  7. 7
    Add the apples, prunes, blanched almonds, cinnamon, and fresh thyme leaves. Continue cooking for about 20 minutes.
  8. 8
    Pour in the dry red wine, bring to a boil, then lower the heat and simmer for 40 minutes.
  9. 9
    Check the seasoning and allow the filling to cool completely.
  10. 10
    Preheat the oven to 375 degrees F (191ðC).
  11. 11
    Roll out the empanada dough to 1/4-inch thickness and cut into 8-inch circles.
  12. 12
    Place 4 tablespoons of the cooled pork filling into the center of each circle.
  13. 13
    Fold the dough over the filling to form half-moons.
  14. 14
    Crimp the edges with a fork to seal.
  15. 15
    Brush the tops with egg wash (1 egg beaten with 1 tablespoon water).
  16. 16
    Puncture the top of each empanada with a fork to create several small holes.
  17. 17
    Bake for 25 to 30 minutes, until the crust is golden brown.
  18. 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
Read it online: https://www.chefs-mate.com/recipe/empanadas-of-pork-prunes-and-apples/