Name: Cabbage & 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

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Cabbage & pork empanadas

Cabbage & pork empanadas

Silvana Franco

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Makes 12

Easy

Prep: 30 mins

Cook: 50 mins

Plus cooling time

A star rating of 2.9 out of 5.6 ratingsRate

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Best eaten hot from the oven, but any leftovers make a great packed lunch the next day

Freezable (Freeze unbaked)

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A star rating of 4.7 out of 5.57 ratings

Ingredients

Nutrition

Units:

MetricUS

350g plain flour
1 egg
50g butter
3 tbsp sunflower oil
juice 1 orange
milk

for brushing

For the filling

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

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Nutrition: per serving

kcal279
fat15g
saturates5g
carbs29g
sugars6g
fibre2g
protein10g
salt0.26g

low

Method

step 1

For the filling, heat the oil in a large pan and cook the shallot for a few mins until beginning to soften. Add the pork and stir-fry for 3-4 mins then add the kale and paprika, cover tightly and simmer gently for 20 mins until the pork and cabbage are both tender. Stir in the raisins, pine nuts and honey, season and leave to cool.
step 2

Meanwhile, place the flour, egg, butter, sunflower oil and some salt in a food processor. Add the juice and whizz together to make a smooth, soft dough. Wrap in cling film and chill.
step 3

Heat the oven to 190C/170C fan/ gas 5. Shape the dough into 12 balls then roll each one out to make a 12cm round. Stir the cheese into the cold filling then divide it between the rounds. Fold each in half to enclose the mixture then, using your fingertips, crimp or twist the edges to neatly seal. Can be chilled for up to 12 hrs.
step 4

Transfer the empanadas to a non-stick baking sheet, brush with a little milk and bake for 20-25 mins until golden.

Recipe from Good Food magazine, March 2011

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A star rating of 2.9 out of 5.6 ratings

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