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.