Pulled Pork Empanadas with killer Salsa Verde

Pulled Pork Empanadas with killer (totally legit) Salsa Verde

Crunchy pastries filled with 100% natural smoked pulled pork and spring onions, topped with an absolute killer Salsa Verde, this recipe blew my family away!

Super easy to make, add a simple side salad and tuck in!

SERVES 4 - simply halve the quantities to serve 2    

TIME 40min 

Watch our quick 1.5 minute video on how it's done:

INGREDIENTS

1 x 560g Darling Fresh Smoke Haus Smoked Pulled Pork

OR

2 x 280g Darling Fresh Smoke Haus Pulled Pork Duo pack

5 x sheets of puff pastry

1 x egg, whisked for the pastry egg wash

2 spring onions, sliced

For the Salsa Verde

We're hand chopping as we like a chunkier rustic style, but feel free to use a blender to create a finer salsa, just don't over-blend it!

3/4 bunch flat-leaf parsley (~30g), finely chopped

1/4 bunch coriander (~12g), finely chopped

4 springs mint (~4g), finely chopped

1 clove garlic, crushed

10 medium capers, finely chopped

50g gherkins, finely chopped

4 anchovies, finely chopped

25ml red wine vinegar

50ml olive oil

1 tsp mustard

1/2 tsp salt

1/2 tsp pepper

For the Side Salad

Make any side salad you like, we used:

1/2 an iceberg lettuce, shredded

2 tomatoes, sliced

1 avocado, sliced,

Pea shoot garnish, and

Beerenberg Mango Lime and Chilli Dressing

METHOD

Make the Empanadas

Preheat the oven to 200oC fan-forced

Cut out the pastry rounds:

 - Find a bowl or plate that can get 4 rounds per sheet, ~11cm diameter

 - Cut around the bowl with a sharp knife, and separate the rounds ready for filling

Heat the Pulled Pork as per pack instructions, opening into a bowl.

Mix the sliced spring onions through to create the filling.

Place ~2 tbsp filling onto half of each round, folding the top over to form a half moon shape. Press the edges to seal well.

Place the empanandas on a baking tray lined with baking paper. Ensure they don't touch each other.

Prepare the egg wash by whisking the egg in a bowl, then brush wash over the top of each empanada, ensuring all visible pastry is covered.

Place in the oven and bake for 20 minutes, or until golden brown. Careful, HOT.

Prepare the Salsa Verde

Finely chop the parsley, coriander, mint, crushed garlic, capers, gherkins and anchovies

In a bowl, mix with the red wine vinegar, olive oil, mustard, salt and pepper

Taste a bit and add more ingredients to taste, pump up the flavours you love!

Prepare the Side Salad

Make your side salad and plate up ready for the hot empanadas out of the oven

Also in Recipes