Take a trip to South America with these crispy pork, carrot, and pea-filled empanadas! Flaky homemade pastry encases a divine filling, while a zesty lime & crème fraîche coating covers crunchy sweet corn on the cob. What could be better?
Prizeworthy Pork Empanadas
Prizeworthy Pork Empanadas
with zesty corn on the cobs
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 65 minutes
Ingredients:
- Beef
- Beef Stock
- Butter
- Cake Flour
- Carrot
- Corn On The Cob
- Creme Fraiche
- Dried Chilli Flakes
- Fresh Coriander
- Lime
- Limes
- NOMU Roast Rub
- Peas
- Pork Schnitzel (without crumb)
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Cling Wrap
- Egg/s
- Milk
TIME TO PASTRY!
Preheat the oven to 200°C and boil the kettle. Place 200ml (about ⅘) of the flour in a bowl. Using your fingers, rub the butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 1 egg with a pinch of salt. Using a fork, mix ½ the whisked egg into the flour mixture. Using your hands, bring the dough together. Add water in 5ml increments if the dough is not coming together. You don’t want to over knead the mixture! On completion, wrap in cling wrap and set aside to chill in the fridge while you make the filling.
FILLING
Set aside 1 tbsp of the remaining flour for Step 3. Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the diced carrot for 3-4 minutes until soft, shifting occasionally. Add the diced pork and the rub and fry for 2-3 minutes, shifting as it colours. Whisk in the remaining flour until fully incorporated. Add the beef stock, 100ml of boiling water, the peas, and ½ the chilli flakes (to taste). Mix until fully combined and leave to simmer, uncovered, for 8-12 minutes, until the sauce has slightly reduced. Remove from the heat, season to taste and set aside to cool.
EMPANADA PERFECTION
Sprinkle the reserved flour on a flat surface. Remove the pastry from the fridge and use a rolling pin or bottle to roll out until 5mm thick. On completion, cut out 4 rounds of pastry, about 15cm in diameter. Spoon the pork filling onto the middle of each round. Using a bit of water, seal the edges together to make a half-moon shaped empanada. Lightly brush the top of the pastry with milk and use a knife to make a small hole in the top of the pastry. Place on a lightly greased baking tray and bake in the hot oven for 15-20 minutes, until the pastry is golden and cooked through.
CHARRED CORN
In a bowl, combine the crème fraîche, the lime zest, ½ the chopped coriander, and the remaining chilli flakes (to taste). Place a pan over a high heat with a drizzle of oil. When hot, fry the corn on the cob for 4-5 minutes until charred all over, turning as it colours. Remove from the pan on completion. Once cooled slightly, smear the crème fraîche mixture over the corn on the cob until fully coated.
DINNER IS SERVED
Plate up the pork and carrot empanadas, and serve the crème fraîche-lathered corn on the side. Garnish with the remaining coriander. Divine, Chef!
Cake Flour - 250ml
Butter - 50g
Carrot - 120g
Pork Schnitzel (without crumb) - 150g
NOMU Roast Rub - 10ml
Beef Stock - 10ml
Peas - 50g
Dried Chilli Flakes - 5ml
Crème Fraîche - 30ml
Lime - 1
Fresh Coriander - 4g
Corn on the Cob - 1
TIME TO PASTRY!
Preheat the oven to 200°C and boil the kettle. Place 400ml (about ⅘) of the flour in a bowl. Using your fingers, rub the butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 1 egg with a pinch of salt. Using a fork, mix the whisked egg into the flour mixture. Using your hands, bring the dough together. Add water in 5ml increments if the dough is not coming together. You don’t want to over knead the mixture! On completion, wrap in cling wrap and set aside to chill in the fridge while you make the filling.
FILLING
Set aside 1 tbsp of the remaining flour for Step 3. Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the diced carrot for 4-5 minutes until soft, shifting occasionally. Add the diced pork and the rub and fry for 2-3 minutes, shifting as it colours. Whisk in the remaining flour until fully incorporated. Add the beef stock, 200ml of boiling water, the peas, and ½ the chilli flakes (to taste). Mix until fully combined and leave to simmer, uncovered, for 8-12 minutes, until the sauce has slightly reduced. Remove from the heat, season to taste and set aside to cool.
EMPANADA PERFECTION
Sprinkle the reserved flour on a flat surface. Remove the pastry from the fridge and use a rolling pin or bottle to roll out until 5mm thick. On completion, cut out 8 rounds of pastry, about 15cm in diameter. Spoon the pork filling onto the middle of each round. Using a bit of water, seal the edges together to make a half-moon shaped empanada. Lightly brush the top of the pastry with milk and use a knife to make a small hole in the top of the pastry. Place on a lightly greased baking tray and bake in the hot oven for 15-20 minutes, until the pastry is golden and cooked through.
CHARRED CORN
In a bowl, combine the crème fraîche, the lime zest, ½ the chopped coriander, and the remaining chilli flakes (to taste). Place a pan over a high heat with a drizzle of oil. When hot, fry the corn on the cob for 4-5 minutes until charred all over, turning as they colour. Remove from the pan on completion. Once cooled slightly, smear the crème fraîche mixture over the corn on the cob until fully coated.
DINNER IS SERVED
Plate up the pork and carrot empanadas, and serve the crème fraîche-lathered corn on the side. Garnish with the remaining coriander. Divine, Chef!
Cake Flour - 500ml
Butter - 100g
Carrot - 120g
Pork Schnitzel (without crumb) - 300g
NOMU Roast Rub - 20ml
Beef Stock - 20ml
Peas - 100g
Dried Chilli Flakes - 10ml
Crème Fraîche - 65ml
Lime - 1
Fresh Coriander - 8g
Corn on the Cob - 2
TIME TO PASTRY!
Preheat the oven to 200°C and boil the kettle. Place 600ml (about ⅘) of the flour in a bowl. Using your fingers, rub the butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 2 eggs with a pinch of salt. Using a fork, mix ¾ of the whisked eggs into the flour mixture. Using your hands, bring the dough together. Add water in 5ml increments if the dough is not coming together. You don’t want to over knead the mixture! On completion, wrap in cling wrap and set aside to chill in the fridge while you make the filling.
FILLING
Set aside 2 tbsp of the remaining flour for Step 3. Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the diced carrot for 5-6 minutes until soft, shifting occasionally. Add the diced pork and the rub and fry for 2-3 minutes, shifting as it colours. Whisk in the remaining flour until fully incorporated. Add the beef stock, 300ml of boiling water, the peas, and ½ the chilli flakes (to taste). Mix until fully combined and leave to simmer, uncovered, for 8-12 minutes, until the sauce has slightly reduced. Remove from the heat, season to taste and set aside to cool.
EMPANADA PERFECTION
Sprinkle the reserved flour on a flat surface. Remove the pastry from the fridge and use a rolling pin or bottle to roll out until 5mm thick. On completion, cut out 12 rounds of pastry, about 15cm in diameter. Spoon the pork filling onto the middle of each round. Using a bit of water, seal the edges together to make a half-moon shaped empanada. Lightly brush the top of the pastry with milk and use a knife to make a small hole in the top of the pastry. Place on a lightly greased baking tray and bake in the hot oven for 15-20 minutes, until the pastry is golden and cooked through.
CHARRED CORN
In a bowl, combine the crème fraîche, the lime zest, ½ the chopped coriander, and the remaining chilli flakes (to taste). Place a pan over a high heat with a drizzle of oil. When hot, fry the corn on the cob for 4-5 minutes until charred all over, turning as they colour. Remove from the pan on completion. Once cooled slightly, smear the crème fraîche mixture over the corn on the cob until fully coated.
DINNER IS SERVED
Plate up the pork and carrot empanadas, and serve the crème fraîche-lathered corn on the side. Garnish with the remaining coriander. Divine, Chef!
Cake Flour - 750ml
Butter - 150g
Carrot - 240g
Pork Schnitzel (without crumb) - 450g
NOMU Roast Rub - 30ml
Beef Stock - 30ml
Peas - 150g
Dried Chilli Flakes - 15ml
Crème Fraîche - 85ml
Limes - 2
Fresh Coriander - 12g
Corn on the Cob - 3
TIME TO PASTRY!
Preheat the oven to 200°C and boil the kettle. Place 800ml (about ⅘) of the flour in a bowl. Using your fingers, rub the butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 2 eggs with a pinch of salt. Using a fork, mix the whisked eggs into the flour mixture. Using your hands, bring the dough together. Add water in 5ml increments if the dough is not coming together. You don’t want to over knead the mixture! On completion, wrap in cling wrap and set aside to chill in the fridge while you make the filling.
FILLING
Set aside 2 tbsp of the remaining flour for Step 3. Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the diced carrot for 6-7 minutes until soft, shifting occasionally. Add the diced pork and the rub and fry for 2-3 minutes, shifting as it colours. Whisk in the remaining flour until fully incorporated. Add the beef stock, 400ml of boiling water, the peas, and ½ the chilli flakes (to taste). Mix until fully combined and leave to simmer, uncovered, for 8-12 minutes, until the sauce has slightly reduced. Remove from the heat, season to taste and set aside to cool.
EMPANADA PERFECTION
Sprinkle the reserved flour on a flat surface. Remove the pastry from the fridge and use a rolling pin or bottle to roll out until 5mm thick. On completion, cut out 16 rounds of pastry, about 15cm in diameter. Spoon the pork filling onto the middle of each round. Using a bit of water, seal the edges together to make a half-moon shaped empanada. Lightly brush the top of the pastry with milk and use a knife to make a small hole in the top of the pastry. Place on a lightly greased baking tray and bake in the hot oven for 15-20 minutes, until the pastry is golden and cooked through.
CHARRED CORN
In a bowl, combine the crème fraîche, the lime zest, ½ the chopped coriander, and the remaining chilli flakes (to taste). Place a pan over a high heat with a drizzle of oil. When hot, fry the corn on the cob for 4-5 minutes until charred all over, turning as they colour. Remove from the pan on completion. Once cooled slightly, smear the crème fraîche mixture over the corn on the cob until fully coated.
DINNER IS SERVED
Plate up the pork and carrot empanadas, and serve the crème fraîche-lathered corn on the side. Garnish with the remaining coriander. Divine, Chef!
Cake Flour - 1L
Butter - 200g
Carrot - 240g
Pork Schnitzel (without crumb) - 600g
NOMU Roast Rub - 40ml
Beef Stock - 40ml
Peas - 200g
Dried Chilli Flakes - 20ml
Crème Fraîche - 125ml
Limes - 2
Fresh Coriander - 15g
Corn on the Cob - 4
Woolies Products in this dish
