Pork empanada
#MyCookbook
Empanada is a typical dish from the north west of Spain. I have used minced pork to make the filling. This is a dish I have enjoyed as a kid for picnics as you can have it hot or cold. It makes great leftovers
Pork empanada
#MyCookbook
Empanada is a typical dish from the north west of Spain. I have used minced pork to make the filling. This is a dish I have enjoyed as a kid for picnics as you can have it hot or cold. It makes great leftovers
Open in Cookpad AppSteps
- 1
Mix flour, oil,water, butter and seasoning to make an elastic dough. Refrigerate for 30 minutes
- 2
Brown meat and reserve aside
- 3
Let onion cook slowly until translucent
- 4
Return meat to pan with onion, tomato paste, tomato and basil sauce and chopped piquillo peppers.
- 5
Roll half of the dough to cover oiled pizza pan.
- 6
Add meat mixture on top of dough
- 7
Cover with other half of rolled dough
- 8
Help seal both pieces of dough brushing a bit of water to edge. Press with fork to seal
- 9
Roll once more the border to help the seal and pierce top layer to help steam escape
- 10
Brush milk or egg over the top to help pastry brown and bake in oven preheated 180°C
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