Argentinian Braised Pork Empanadas
Appetizers
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Cook Time
3 h
Servings
12
Difficulty
Medium
Prep Time
60 Min
Description
These Argentinian braised pork empanadas are a delicious and comforting bite, perfect to share at a family gathering or a party with friends. The pork shoulder, slow-cooked with vegetables and beer, melts in your mouth and offers an intense and aromatic flavour. The crispy dough of the empanadas contrasts wonderfully with the juicy and tasty filling. This dish, although it requires some cooking time, is relatively easy to prepare with the help of the Thermomix®. The end result is an explosion of flavours that will transport you directly to Argentina. Go ahead and try this recipe and surprise your guests!
Ingredients (14 ingredients)
-
12 piece empanada dough discs
-
500 gramos pork shoulder
-
1 piece onion
-
0.5 piece red pepper
-
1 clove garlic
-
1 piece carrot
-
1 copa beer
-
250 centímetros cúbicos vegetable broth
-
2 cucharadas soperas oil
-
1 a gusto salt
-
1 a gusto pepper
-
1 a gusto ground chili
-
1 a gusto rosemary
-
1 a gusto thyme
Preparation (8 steps)
Preparation of the vegetables
Peel and cut the onion, garlic, carrot and pepper into medium pieces. Put the onion in the bowl and chop 3 sec./level 5. Add the garlic, carrot and pepper and chop 3 sec./level 4. Set aside the vegetables.
Sautéing the vegetables
Add 2 tablespoons of oil to the bowl. Incorporate the reserved vegetables and sauté 8 Min./120°C/level 1.
Searing the pork shoulder
Remove the vegetables from the bowl and set aside. Dry the pork shoulder with paper towels. In a separate pan, heat a little oil and sear the pork shoulder on all sides until golden brown. Set aside the seared pork shoulder.
Cooking the pork shoulder
Place the vegetables back in the bowl. Add the seared pork shoulder, beer, vegetable broth, salt, pepper, ground chili, rosemary and thyme to taste. Program 120 Min./100°C/Reverse rotation/level 1. Stir occasionally with the spatula.
Shredding the pork shoulder
Once the cooking is finished, remove the pork shoulder from the bowl and shred it with two forks, forming strands. Place the shredded pork shoulder back in the bowl along with the rest of the ingredients and a little of the cooking juice. Mix well 10 Sec./Reverse rotation/level 2.
Cool the filling
Let the filling warm and then cool completely in the refrigerator.
Fill the empanadas
Preheat the oven to 200°C. Sprinkle a baking tray with breadcrumbs. Place a generous tablespoon of filling in each empanada disc. Moisten half of the edge of the dough, join both edges and make the repulgue to close the empanadas.
Bake the empanadas
Arrange the empanadas on the baking tray, paint them with beaten egg and bake in the preheated oven at 200°C for 15 minutes or until golden brown.
Finished cooking? Great! 🎉
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Created by
Carmen Reyes
2
Rezepte
0
Kochbücher
Allergens
- Cereals with gluten
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