Pork, Dried Figs and Maille Sautéed Onion Cornichons Empanadas
This simple recipe makes a fantastic brunch dish. The tart cornichons offset the richness of the meat. Making a tiny hole at the top of the empanadas will give the crust even more crunch.
- 3 tbsp Maille Extra Virgin olive oil
- 400g minced pork
- 1 large onion, finely chopped
- 4 cloves garlic
- 1 tsp ground cumin
- 6 dried figs boiled for 3mins in water, finely chopped
- 160g Maille Sautéed Onion Cornichons, finely chopped
- 1 Jalapeno chilli
- ½ tsp paprika
- Salt and pepper
- 1 tbsp Maille Wholegrain mustard
- 1 handful fresh coriander, roughly chopped
- 4 tbsp sour cream, to serve
- 240ml water
- 100g lard
- 350g flour
- 1tsp salt
- Melt the lard in a small pan with the water and let it cool.
- Put the flour in a large bowl, make a well and pour in the lard and salt. Mix well and knead with the palm of your hand. Divide into 8 balls. Lightly flatten and place on a plate in the fridge while you make the mixture.
- In a frying pan, heat the oil and add the minced pork, ground cumin, paprika and garlic.
- Lightly fry to colour, then add the mustard, figs, cornichons and onions.
- Add a glass of water, cover with a lid and leave to stew for 20 minutes.
- Simmer with the lid off until any remaining liquid has evaporated, before stirring in the coriander and spooning out on a dish. Leave to cool, then place in the fridge until the dough is ready.
- Roll out each dough ball into a 12cm circle, 3mm thick.
- Spoon the filling between the 8 pastry discs. Lightly wet the edge of one side and fold it over, creating half moon shape. Press the edges and seal tightly. Brush with milk and place in the oven at 175°c (350°f, gas mark 4) for 25-30 minutes.
Serve with a leafy salad and a dollop of sour cream.