Back to Recipe Menu

Sweet pork empanadas

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat a little oil in a large heavy-bottomed pan and gently sauté the red onion and garlic until tender, stirring now and again.
  • Add the spices to the pan with the chilli paste and briefly cook to toast, continually stirring.
  • Then add the tomatoes, brown sugar, red wine vinegar, ½ cup stock and seasonings. Mix well and cook until fairly thick and fragrant, adding more stock if needed.
  • When ready, add the BBQ pork with 2 tbsp chopped coriander. Mix well and set aside to cool a little.
  • Beat the egg with the milk and cut the pastry into 8 rounds. Then brush the edges with the egg wash, spoon some filling on one side of each round and fold over the pastry to form a triangle. Crimp the edges with a fork and brush with more egg wash.
  • Place the empanadas on a large, lightly oiled baking tray and cook in the oven for about 12 mins until puffed and golden.
  • Combine the yoghurt with the lime juice and remaining coriander and serve in a small bowl alongside the empanadas.

Ingredients

  • olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tspn ground coriander
  • 1 tspn ground cinnamon
  • 1 tspn smoked or plain paprika
  • ½ tspn chilli paste
  • 200 gm canned diced tomatoes
  • 1 tbsp brown sugar
  • a good splash of red wine vinegar
  • ½-1 cup chicken stock
  • 400 gm bought Chinese BBQ pork, diced
  • 3 tbsp chopped fresh coriander
  • 1 egg
  • ¼ cup milk
  • 4 shortcrust pastry sheets
  • olive oil spray
  • ½ cup plain yoghurt
  • juice of ½-1 lime

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm