Serves 4
Preparation time: 30 minutes
Cooking time : 25 minutes
Ingredients
- 420 g ginger and soy pork stew (vacuum-packed)
- 1 red bell pepper, cut into strips
- 1 onion, thinly sliced
- 45 ml (3 tbsp.) vegetable oil
- 250 ml (1 cup) all-purpose flour
- 60 ml (1/4 cup) cold water
- 1 egg, beaten (for gilding)
- Salt and pepper to taste
Preparation
- Heat vegetable oil in a large skillet over medium heat. Add the onion and bell pepper, and sauté for about 5 minutes, until they begin to soften. Add the simmered pork to the pan and reduce for 10 minutes. Remove from heat and allow to cool slightly.
- Fluff the meat with two forks to mix well with the vegetables, then set aside.
- While the filling is cooling, prepare the empanada dough. In a bowl, combine flour and a pinch of salt. Gradually add the cold water and knead until the dough is smooth and supple. Form into a ball, cover and leave to rest for 10 minutes.
- Roll out the dough on a lightly floured surface to about 3 mm thickness. Using a cookie cutter or bowl, cut out 20 cm (8") diameter circles.
- Place a portion of pork filling in the center of each pastry circle. Fold the dough in half to form a half-moon and seal the edges by pressing down with a fork.
- Preheat oven to 180°C (350°F). Place empanadas on a parchment-lined baking sheet. Brush each empanada with beaten egg for a beautiful golden color.
- Bake for 20-25 minutes, until golden brown.
- Let cool slightly before serving.
