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Ingredientes
- 6 Tbsp. Extra-virgin extra virgin olive oil
- 2 lb Boneless pork shoulder cut 1/4" cubes
- 1 lrg Spanish onion minced 1/4" dice
- 6 x Garlic cloves thinly sliced
- 2 x Red Roma apples peeled, cored, and cut into 1/4" half-moons
- 8 x Pitted prunes cut into quarters
- 1/4 c. Blanched almonds
- 1 tsp Cinnamon
- 1 Tbsp. Minced fresh thyme leaves
- 2 c. Dry red wine from Penedes
- 1 x recipe Empanada Pastry see * Note
- 1 x Egg beaten with
- 1 Tbsp. Water
Direcciones
- To make filling: In a large 14-inch saute/fry pan, heat oil till smoking. Add in pork pcs, onion and garlic and cook till pork is browned and onion has softened. Add in apples, prunes, almonds, cinnamon and thyme leaves and continue to cook, about 20 min. Add in red wine, bring to boil, lower heat and simmer 40 min. Check for seasoning and allow to cold.
- Preheat oven to 375 degrees.
- Roll out Empanada Pastry to 1/4-inch thick and cut into 8-inch circles. Place 4 Tbsp. pork filling in each circle and then fold to create half moons. Crimp the closed edges with a fork. Brush with egg wash, puncture top with several holes and bake 25 to 30 min, till golden. Serve immediately.
- This recipe yields 4 main course servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 437g | |
| Recipe makes 4 servings | |
| Calories 656 | |
| Calories from Fat 319 | 49% |
| Total Fat 36.08g | 45% |
| Saturated Fat 6.97g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 132mg | 6% |
| Potassium 977mg | 28% |
| Total Carbs 31.9g | 9% |
| Dietary Fiber 5.1g | 17% |
| Sugars 17.56g | 12% |
| Protein 31.74g | 51% |
