
INGREDIENTS
Makes 12-14
Pulled pork
1/2 bunch of chopped parsley
2 chipotle chillies in abodo sauce, chopped
2 red capsicum, sliced
4 bay leaves
2 cloves garlic, crushed
5 tomatoes, chopped
1 onion, sliced
Salt
Pepper
1 packet good quality puff pastry
DIRECTIONS
- Heat a little oil in a pan and add the onion, red capsicum, garlic & bay leaves
- Cook on a low heat until soft. Add the chipotle chilli & tomatoes & cook down
- Add the pork and chopped parsley and allow to cool
- Roll out the pastry onto a lightly floured work surface to 3mm thick, cut out rounds & place a spoonful of empanada mix into the centre. Brush with egg, fold over & crimp the edges together
- Place onto a lined tray & brush with egg & bake in a hot oven at 180°C until golden
- Sprinkle with chopped spring onion & fresh parsley or coriander & serve with chipotle yoghurt
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