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Friday, March 15, 2013

COCHINILLO AL PINO WITH A PORK AND PINE NUT EMPANADA



PIGLETS IN THE FOREST - GROUP PHOTO
Photo from: Snaps379

sucking pig from a pine forest. [Pers. Memories. Slaughters Mostoles. 2000-2001:2003]

PORK AND PINE NUT EMPANADA FROM THE  MEDIEVAL SPANISH CHEF

Ingredients
Preparing the Stuffing
Photo by: Lord-Williams

dough for empanada
4 tbsp butter
½ lb pork diced
1 chopped onion
1/3 c flour
1 c cream
1 apple, peeled and diced
1 lemon and the zest
1 tbsp lemon juice
1 ½  oz pine nuts
salt to taste ½ tsp rosemary

Preparation

Prepare the dough.

PREHEAT OVEN TO 375º F/ 190 ºC

An Empananda To Savor!
Photo by: Lord-Williams
For the stuffing, heat a frying pan over medium heat and add butter. Add the meat and seal it. Add the onion and cook until transparent. Sprinkle flour over the onion and meat and stir 1-2 minutes until the mixture begins to boil.

Grease an oven-proof dish or pie tin and sprinkle with flour and line it with dough. Prick the bottom with a fork. Put chickpeas on the bottom to prevent the dough from rising. Bake 10 minutes in the oven.

Add the apple, lemon juice and rosemary to the stuffing mixture. Continue cooking until the apple is soft. Add  pine nuts and cream to the stuffing mixture and cook until thick. Season with salt to taste.

Remove the chickpeas from the empanada dish and add the stuffing. Cover with dough if desired. Seal the top to the sides wetting it with cold water. Prick holes in the top of the dough. Bake 20-25 minutes until golden brown.

Serve warm or cold. 

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