Empanadas Of Pork, Prunes And Apples
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Empanadas Of Pork, Prunes And Apples
  Pork    Latin  
Last updated 6/12/2012 12:59:29 AM. Recipe ID 22468. Report a problem with this recipe.
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      Title: Empanadas of pork, prunes and apples
 Categories: Molto
      Yield: 4 Servings
 
      6 tb Extra virgin olive oil
      2 lb Boneless pork shoulder, cut
           Into 1/4inch cubes
      1 lg Spanish onion, chopped into
    1/4    Inch dice
      6    Cloves garlic, thinly
           Sliced
      2    Red Roma apples, peeled and
           Cored and cut into 1/4inch
           Half moons
      8    Pitted prunes, cut into
           Quarters
    1/4 c  Blanched almonds
      1 ts Cinnamon
      1 tb Chopped fresh thyme leaves
      2 c  Dry red wine from Penedes
      1    Empanada dough (see basic
           Recipe)
           Egg wash: 1 egg beaten with
      1 tb Water
 
  To make filling: In a large 14inch saute 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 F.
  
  Roll out empanada dough to 1/4inch thick and cut into 8inch 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.
  




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Recipe ID 22468 (Apr 03, 2005)

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