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Ingredients
350 g flour plain
1 eggs
50 g butter
3 tbsp unrefined sunflower oil
1 juice of orange
12 servings milk for brushing
1 tbsp olive oil
1 shallots finely chopped
150 g fatty pork lean minced
150 g curly kale roughly chopped
2 tsp paprika smoked
50 g raisin
50 g pinenuts toasted
2 tbsp clear honey
100 g flavoursome cheese such as mature gruyère diced
Equipment
food processor
frying pan
baking sheet
oven
Directions
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.
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.
Heat the oven to 190C/170C fan/ gas
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.
Transfer the empanadas to a non-stick baking sheet, brush with a little milk and bake for 20-25 mins until golden.
