Picnic Pork Empanadas
These pork empanadas are perfect for a summer picnic.
Prep Time 35 minutes
Cook Time 20 minutes
- 400 g Dicksons’ Pork and leek sausages
- Large white onion sliced
- 20 g Coriander (finely chopped)
- 1 Diced red chilli
- 400 g Plain white flour
- 75 g Unsalted butter
- 2 Medium eggs
- 60 ml Water
Remove the sausage meat from skins and fry for 5 mins. Add the coriander & chilli, fry for 10 mins. Once fried leave to fully cool.
Mix the flour, butter, 1 egg and water by hand until the dough binds. Split into 12 equal balls.
Roll the balls into disks on a floured surface. Add the filling to the discs. Add whisked egg to edges, seal and crimp.
Brush with whisked egg and cook for 20mins at 200°. Perfect for a picnic with dip!