Potato and Pulled Pork Empanadas
PREP TIME: 30 MINUTES
COOKING TIME: 30 MINUTES
SERVES: 28
INGREDIENTS
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)
METHOD
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.
YOU MIGHT ALSO LIKE…
BREAKFAST BURRITOS
BREAKFAST BURRITOSPREP TIME: 20 MINSCOOKING TIME: 20 MINSSERVES: 4INGREDIENTS 550g Spud Lite baby potatoes, diced 1 tablespoon olive oil 2 x Skara chorizo, skin removed & diced 4 x Jumbo flour tortilla SCRAMBLED EGGS 4 extra-large eggs,...
BEEF POT ROAST
BEEF POT ROASTPREP TIME: 15 MINSCOOKING TIME: 5 ½ - 8 ½ HRS IN SLOW COOKERSERVES: 6-8INGREDIENTS ¼ cup (60ml) olive oil 2kg beef chuck roast, ask butcher to tie it up 2 large carrots, peeled and cut into chunks 2 celery sticks, chopped into chunks 2 large...
Potato & Ricotta Gnocchi with Pea Pesto
POTATO & RICOTTA GNOCCHI WITH PEA PESTO PREP TIME: 25 MINUTESCOOKING TIME: 25 MINUTESMAKES: 4 INGREDIENTS GNOCCHI 400g Spud Lite potatoes, peeled and quartered 250g tub ricotta 2 egg yolks, lightly beaten ½ teaspoon baking powder salt flakes and freshly ground...