Empanadas Of Pork, Prunes And Apples

Course : Italian
Source:
Serves: 4
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Ingredients:

6 tablespoons extra-virgin olive oil
2 pounds boneless pork shoulder -- cut 1/4 inch cubes
1 large spanish onion -- chopped 1/4 inch dice
6 cloves garlic -- thinly sliced
2 medium red roma apples -- peeled, cored, and cut into 1/4 inch half-moons
8 medium pitted prunes -- cut into quarters
1/4 cup blanched almonds
1 teaspoon cinnamon
1 tablespoon chopped fresh thyme leaves
2 cups dry red wine from penedes
1 recipe empanada pastry -- see * note
=== egg wash ===
1 large egg -- beaten with
1 tablespoon water
6 tablespoons extra-virgin olive oil
2 pounds boneless pork shoulder -- cut 1/4 inch cubes
1 large spanish onion -- chopped 1/4 inch dice
6 cloves garlic -- thinly sliced
2 medium red roma apples -- peeled, cored, and cut into 1/4 inch half-moons
8 medium pitted prunes -- cut into quarters
1/4 cup blanched almonds
1 teaspoon cinnamon
1 tablespoon chopped fresh thyme leaves
2 cups dry red wine from penedes
1 recipe empanada pastry -- see * note
=== egg wash ===
1 large egg -- beaten with
1 tablespoon water
 

Preparation / Directions:

* Note: See the "Empanada Pastry (Basic Recipe)" recipe which is included in this collection. To make filling: In a large 14-inch sauté 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. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A35)


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