Tomato, cucumber & coriander salad
A fresh and colourful salad to brighten up any barbecue or buffet - no matter what the weather
Cabbage & pork empanadas
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling time
- Easy
- Makes 12
Skip to ingredients
- 350g plain flour
- 1 egg
- 50g butter
- 3 tbsp sunflower oil
- juice 1 orange
- milkfor brushing
For the filling
- 1 tbsp olive oil
- 1 shallotfinely chopped
- 150g lean minced pork
- 150g curly kaleroughly chopped
- 2 tsp smoked paprika
- 50g raisin
- 50g toasted pine nuts
- 2 tbsp clear honey
- 100g flavoursome cheesesuch as mature Gruyère, diced
Nutrition: per serving
- kcal279
- fat15g
- saturates5g
- carbs29g
- sugars6g
- fibre2g
- protein10g
- salt0.26glow
Method
step 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.
step 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.
step 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.
step 4
Transfer the empanadas to a non-stick baking sheet, brush with a little milk and bake for 20-25 mins until golden.
