Recipe - Empanadas Of Pork Prunes And Apples

6 tablespoon Extra virgin olive oil
2 pound Boneless pork shoulder; in
1/4" cubes
1 lg Spanish onion; In 1/4" Dice
6 Cloves garlic; thinly cut or sliced up
2 Red Roma apples; peeled and
cored and cut into 1/4"
half moons
8 Pitted prunes; cut into
quarters
One fourth cup Blanched almonds
1 teaspoon Cinnamon
1 tablespoon Fresh thyme leaves; chopped
2 cup Dry red wine from Penedes
1 Empanada dough; (see basic
recipe)

Egg wash: 1 egg beaten with 1 tablespoon water

To make filling: In a large 14inch saute pan, heat oil until smoking. Add
pork pieces, onion and garlic and cook until pork is browned and onion has
softened. Add apples, prunes, almonds, cinnamon and thyme leaves and
continue to cook, about 20 minutes. Add red wine, bring to boil, lower heat
and simmer 40 minutes. Check for seasoning and allow to cool.

Preheat oven to 375 degrees F.

Roll out empanada dough to 1/4inch thick and cut into 8inch circles. Place
4 tablespoons pork filling in each circle and then fold to form half moons.
Crimp the closed edges with a fork. Brush with egg wash, puncture top with
several holes and bake 25 to 30 minutes, until golden brown. Serve
immediately.

Recipe by: MEDITERRANEAN MARIO #ME1A35

Posted to MCRecipe Digest by Sue suechef@sover.net on Feb 26, 1998