Potato and Pulled Pork Empanadas






350g Spud Lite potatoes, finely diced

2 teaspoons cornflour

¾ cup Beerenberg BBQ Ale Sauce

250g pre-cooked pulled pork

100g roasted red capsicum, finely diced

2 tablespoons flat leaf parsley, roughly chopped

2 x 445g packs sour cream shortcrust pastry, thawed

1 egg, lightly whisked

Sesame seeds, to garnish (optional)



1. Preheat oven to 200°C (180°C fan forced) and line two baking trays with baking paper.

2. Place diced potatoes in a small saucepan over a medium heat and bring to boil. Cook for 2-3 minutes or until tender. Drain and refresh under cold water.

3. For the filling, combine cornflour and BBQ sauce together in a medium mixing bowl, stirring until well combined. Add pork, cooked potato, diced capsicum and parsley, mixing until well coated and combined.

4. On a lightly floured work surface roll each pastry sheet to a thickness of 3mm. Cut 14 x 10cm rounds from each sheet of pastry, re-rolling to achieve this.

5. Place heaped tablespoons of the filling mixture in the centre of each pastry round. Brush edges with egg wash and press firmly to seal. Place empanadas on a tray and refrigerate for 30 minutes. Brush outside with egg wash and garnish with sesame seeds. Bake in preheated oven for 25 minutes or until golden.


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