Empinadas de Picadillo
Recipe by Gary Mehigan from Good Chef / Bad Chef
Ingredients
- 200g minced pork
- 2 tbsp vinegar Salt & pepper
- ½ tsp sugar palm
- 1 tbsp olive oil
- ½ onion chopped
- 1 clove garlic
- 1 green chili
- 1 capsicum
- 2 stick celery diced
- 1 small potato diced
- 10 green olives
- 1 tbsp raisins
- 1 tbsp almonds slithered
- 400g tin tomatoes
- ¼ b/c coriander
- 1 tbsp tomato puree
- 1 pkt puff pastry
- Icing sugar for dusting
- 1 egg for glazing
Method
- Fry the mince until it colours golden brown, season with slat and pepper and add the onions, garlic and celery, cook for a further 3-4 minutes.
- Add the vinegar to the pan, sugar and then the tomato paste and chopped tomatoes.
- Add the potatoes and simmer for 20 minutes and add the olives, raisins and almonds.
- Cool and add the chopped coriander.
- Cut the puff pastry into small circles 10 cm across brush the edges with a little water and place a spoonful of the picadillo in the centre.
- Fold like a turn over and seal the edges.
- Brush with a little beaten egg and rest for twenty minutes.
- Place in a moderate oven 180°C for 15 minutes or until golden.
- Dust with a little icing sugar and serve hot.
