Pork Empanadas with Saint Angel Original
1 hour6 people
Ingredients
- 150g (5 oz) of Saint Angel Original
- 2 rolls of shortcrust pastry
- 300g (11 oz) of minced pork
- 1 onion
- 100g (4 oz) of cooked potatoes
- 2 hard-boiled eggs
- 1 red pepper
- 100 ml (3 fl oz) of beef stock
- 1 whole egg
- 30g (1 oz) of pitted black olives
- 1 chilli
- 100g (4 oz) of chopped tomatoes
- 1 tbsp olive oil
Recipe proposed by WHOOGY’S
Method
- Peel and chop the onion.
- Deseed and dice the pepper.
- Put the tablespoon of oil in a frying pan and brown the onion with the minced pork, diced pepper and chilli for 5 min.
- Add the beef stock and tomatoes and simmer it for 10 min.
- Cut the potatoes into cubes, the hard-boiled eggs into quarters and chop the olives.
- Mix all of the ingredients together in a bowl with the meat, and stir in the Saint Angel Original cheese in pieces.
- Use a pastry cutter to cut circles into the shortcrust pastry.
- Place the mix in the centre of the pastry disks and fold in half-moon.
- Seal the edges and brush the empanadas with the beaten egg.
- Bake in the oven for 15 minutes at 180°C/350°F (gas mark 4).
