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Cabbage & pork empanadas

Cabbage & pork empanadas

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(4 ratings)

Prep: 30 mins Cook: 50 mins Plus cooling time

Easy

Makes 12
Best eaten hot from the oven, but any leftovers make a great packed lunch the next day

Nutrition and extra info

  • Freeze unbaked

Nutrition: per serving

  • kcal279
  • fat15g
  • saturates5g
  • carbs29g
  • sugars6g
  • fibre2g
  • protein10g
  • salt0.26g
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Ingredients

  • 350g plain flour
  • 1 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 50g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 tbsp sunflower oil

    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

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • milk, for brushing

    Milk

    mill-k

    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

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 shallot, finely chopped

    Shallot

    shal-lot

    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

    Kale

    kay-el

    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 2 tsp smoked paprika

    Paprika

    pa-preek-ah

    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

Method

  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.

  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.

  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.

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

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Comments (3)

paulamorrison's picture
1

The reasons for being too plain is that it's not like the proper Argentinean 'Empanadas'.

The filling contains beef mince, boiled eggs, one or two onions plus spring onions, olives, cumin and paprika. All of these combined ingredients give the Empanadas its fantastic flavour. The key here are the olives. Not too many but a few to give it that kick!

dicksurrey's picture
1

This is not "easy" (unless you are a pretty good pastry chef), its far too fiddly. I agree with Mattmes, the filling is bland, the honey and raisins make it too sweet, and combined with the orange juice in the pastry you can't taste the pork at all. I would suggest reduce the honey by 50%, add a chilli, some basil, and some garlic to give it some kick. As it was, my kids thought it was an experimental mince pie, and should be served as a dessert with cream on it. Sorry, but it was given a big thumbs down in my house.

mmm204's picture
3

This was perfectly fine, but a little bit plain for me. I think it tasted a little one note and needed something else in the ingredients to really pick it up.

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