INGREDIENTS
1 x 400 gram pork fillet (I used free-farmed)
1 tablespoon olive oil
1 onion, finely chopped
¼-½ teaspoon chilli flakes
2 rosemary sprigs, finely chopped
1 teaspoon fennel seeds
2 tablespoons tomato paste
1 cooking apple, peeled, cored and finely diced
100 ml Marsala or red wine
salt and freshly ground black pepper
800 grams puff pastry (or 6-8 sheets of ready rolled)
melted butter or 1 egg, lightly beaten
sesame seeds
METHOD
Remove any sinew from the pork, roughly chop it then mince in a food processor.
Heat the oil in a large frying pan and sauté the onion for 2 minutes or until translucent but not browned. Add the chilli flakes, rosemary and fennel seeds and stir for 30 seconds or until fragrant. Add the minced pork and cook over a high heat until just starting to brown, then stir in the tomato paste and mix well. Add the diced apple and then the Marsala, still over a high heat, so the Marsala bubbles. Reduce the heat and cook for a further couple of minutes. Taste and season. Transfer the mixture to a bowl and cool completely.
Roll the pastry out on a lightly floured surface to approximately 3-4 mm thick (or use ready-rolled pastry). Cut out circles using 10 cm round cutters or by cutting around a small saucer. Place a heaped teaspoon of the cooled filling in one half of each round. Dip your finger in water and slightly dampen the pastry around the edges. Fold the pastry over the filling to make a half moon shape then seal using the prongs of a fork.The empanadas can be frozen at this stage.
Preheat the oven to 190ºC fan. Place the empanadas on a lightly greased baking tray and brush with a little melted butter or beaten egg. Sprinkle over the sesame seeds then bake in the hot oven for 15 minutes or until golden and puffed. Serve hot or warm. Makes 24 – 30
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.