Coffee Pulled Pork Empanadas

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

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