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!
Watch our quick 1.5 minute video on how it's done:
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
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
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A deliciously fresh and substantial salad, with roasted pumpkin, sweet potato, chickpeas and almonds, mixed in with beans, spinach and a sweet balsamic dressing.
Serve warm, or cool down to impress at a party or BBQ, this is a great recipe for your easy-delicious salad kit-bag!
Click Here for a quick video on how it's done