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Cabbage & pork empanadas

Contains pork – recipe is for non-Muslims only
Best eaten hot from the oven, but any leftovers make a great packed lunch the next day

  • Prep: 30 mins
    Cook: 50 mins
    Plus cooling time
  • Makes 12
  • Easy
  • Makes 12
  • Easy
  • Calories 279
  • Carbohydrates 29
  • Saturated Fat 5
  • Sugar 6
  • Protein 10
  • Fat 15
  • Fibre 2
  • Salt 0.26

Nutrition per serving

  • Calories 279
  • Carbohydrates 29
  • Saturated Fat 5
  • Sugar 6
  • Protein 10
  • Fat 15
  • Fibre 2
  • Salt 0.26

Ingredients

  • 350g plain flour
  • 1 egg
  • 50g butter
  • 3 tbsp sunflower oil
  • juice 1 orange
  • milk, for brushing
  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 150g lean minced pork
  • 150g curly kale, roughly chopped
  • 2 tsp smoked paprika
  • 50g raisin
  • 50g toasted pine nuts
  • 2 tbsp clear honey
  • 100g flavoursome cheese such as mature Gruyère, diced

Method

  1. For the filling, heat the oil in a large pan and cook the shallot for a few mins until beginning to soften. Add the pork and stir-fry for 3-4 mins then add the kale and paprika, cover tightly and simmer gently for 20 mins until the pork and cabbage are both tender. Stir in the raisins, pine nuts and honey, season and leave to cool.

  2. Meanwhile, place the flour, egg, butter, sunflower oil and some salt in a food processor. Add the juice and whizz together to make a smooth, soft dough. Wrap in cling film and chill.

  3. Heat the oven to 190C/170C fan/ gas 5. Shape the dough into 12 balls then roll each one out to make a 12cm round. Stir the cheese into the cold filling then divide it between the rounds. Fold each in half to enclose the mixture then, using your fingertips, crimp or twist the edges to neatly seal. Can be chilled for up to 12 hrs.

  4. Transfer the empanadas to a non-stick baking sheet, brush with a little milk and bake for 20-25 mins until golden.

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