Try these delicious pork and apple pockets from the dashing Rob Billington of The Great British Bake Off.
Ingredients
For the pastry:
- 450 g15¾ oz plain flour
- 2 tsp baking powder
- 1 tsp table salt
- 120 g4¼ oz butter
- Cold water, to mix
For the filling:
Method: How to make Pork, apple and thyme empanadas
For the pastry:
Mix the flour, baking powder and salt in a bowl.
Cut the butter into cubes and cut into the flour before rubbing together with your fingertips.
Bring together with cold water to form a soft dough and refrigerate for around an hour.
For the empanada filling:
First, sweat the onion in oil. Add the garlic, thyme and apples and sweat until the apples are soft but not falling apart.
Add the pork mince and fry briefly to slightly brown but not cook the meat (about a minute) Set aside to cool.
Roll out the dough to about a 2mm thickness and cut into disks using a small saucer. Place the cut disks on a floured plate and return to the fridge to firm up for around 15 minutes (this makes them a lot easier to fill).
In your hand place a disk, then a good amount of mixture in the middle, brush the edges with egg mixture, carefully fold over and crimp the edges.
Brush liberally with egg wash and place on a greased baking sheet.
Place in a preheated oven at 180C/Gas 4 for 15-20 minutes. Serve warm.
