- 350g plain flour
- 1 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 3 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- juice 1 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- milk, for brushing
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
For the filling
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 shallot, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 150g lean minced pork
- 150g curly kale, roughly chopped
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
- 2 tsp smoked paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 50g raisin
- 50g toasted pine nuts
- 2 tbsp clear honey
- 100g flavoursome cheese such as mature Gruyère, diced
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.
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.
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.
Transfer the empanadas to a non-stick baking sheet, brush with a little milk and bake for 20-25 mins until golden.