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Mini pork and vegetable empanadas
Preparation
15 min
Cooking time
35 min
Servings
12 empanadas
Ingredients
- 30 ml (2 tbsp) vegetable oil
- 1/2 onion, thinly sliced
- 1 small celery stalk, cut into 1 cm (3/8 in.) dice
- 1/2 red bell pepper, cut into 1 cm (3/8 in.) dice
- 2 garlic cloves, minced
- 150 g (5 oz) extra-lean ground pork
- Salt and freshly ground black pepper
- 2 ml (1/2 tsp) ground cumin
- 2 ml (1/2 tsp) ground Mexican chili
- 125 ml (1/2 cup) chicken broth
- 60 ml (1/4 cup) tomato flesh, cut into 1 cm (3/8 in.) dice
- 60 ml (1/4 cup) corn kernels
- 15 ml (1 tbsp) fresh coriander, chopped
- 1 pie crust dough
- 1 egg, beaten
- 30 ml (2 tbsp) milk
Preparation
- Heat the oil over medium-high heat in a skillet.
- Brown the onion, celery and bell pepper for about 2 minutes.
- Add the garlic and cook for another minute, stirring constantly.
- Add the pork, salt, pepper, cumin and chili.
- Cook for 2 to 3 minutes, pulling the meat apart.
- In a sieve, drain the meat to remove the excess fat.
- Place the meat back on the heat and add the chicken broth, tomato and corn.
- Cook until the liquid has completely evaporated.
- Remove from the heat, add the coriander and stir well.
- Set aside in the refrigerator for about 1 hour.
- Preheat the oven to 180°C (350°F).
- Roll out the dough, about 3 mm (1/8 in.) thick.
- With a cookie cutter or an 8 cm (3 in.) wide glass, cut 12 disks from the dough.
- Place the stuffing in the centre of each disk.
- Brush the edges with a mixture of the egg and milk.
- Fold the dough into half moons.
- Press and seal with your fingers.
- Place the empanadas on a cooking sheet.
- Brush with the egg wash.
- Cook in the oven for 15 minutes.
- Turn off the heat and let cook for 5 more minutes.
- Serve hot.
