Pancetta & Mountain Pepperleaf Empanadas with Chilli Apple Tomato Sauce | The Source Bulk Foods
Pancetta & Mountain Pepperleaf Empanadas with Chilli Apple Tomato Sauce https://www.thesourcebulkfoods.co.uk/wp-content/uploads/2021/04/Empanadas.jpg Lunch, Dinner, Snacks Pastry  240g organic spelt flour 1 tsp baking powder Pinch of salt 150g butter, chilled, chopped 2 eggs 20mL cold water Sauce 30g biodynamic dried apple wedges 60g sundried tomatoes 375mL water 2 tsp onion powder 1 tsp garlic granules 2 tbs organic apple cider vinegar 2 tbs organic maple syrup 1/2 tsp chilli flakes A pinch of salt to taste Filling 2 tbs olive oil 200g pancetta, diced 1 red onion, finely diced 2 cloves garlic, minced 300g potato, 1cm diced 3 tsp mountain pepperleaf 1 tsp ground cumin 1 tsp smoked paprika A pinch of salt to taste 100g cheddar cheese, grated Handful fresh parsley, finely chopped 1 tbs lemon juice To make the pastry, place the spelt flour, baking powder, salt and butter in a food processor and process until crumbly. Add 1 of the eggs and the iced water. Process again until the dough comes together. Turn out onto a lightly floured surface and knead very briefly until the dough comes together and is smooth. Wrap tightly in a clean tea towel and place in the fridge for 30 minutes. To prepare the sauce, place the apple wedges, sundried tomatoes and water in a small saucepan and bring to the boil. Reduce heat to simmer and cook for 10-15 minutes, until very soft. Add more water if necessary. Add the onion powder, garlic granules, apple cider vinegar, maple syrup, chilli flakes and salt. Remove from heat and allow to cool. Blend until very smooth, add more water if the sauce is too thick. Set aside until ready to serve. For the filling, in a large frying pan over medium heat, add half of the olive oil and the pancetta, cook while stirring for 5 minutes or until just starting to colour. Remove from pan and set aside in a large bowl. Add the remaining olive oil in the same pan and cook the onion, garlic, and potato, frequently stirring for 10-15 minutes, adding a few tablespoons of water. Once the potato is just cooked, add the spices and salt then cook for a further 1-2 minutes. Remove from heat and place in the large bowl along with the pancetta, cheese, parsley and lemon juice then mix well. Set aside to cool. Preheat oven to 200°C and line a baking tray. Roll pastry out onto the lightly floured surface to 3mm thickness. Use an 11cm round pastry cutter to cut discs, bringing leftover pastry bake together and re-rolling to cut the remaining discs. Place a heaped tablespoon of the mixture into the centre of each disc and bring edges together, pinching to seal. Place on tray and brush with remaining whisked egg. Bake for 20-25 minutes, until golden brown. Serve immediately with sauce on the side. PT1 hour 15M
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Pancetta & Mountain Pepperleaf Empanadas with Chilli Apple Tomato Sauce

DOWNLOAD RECIPE

Pancetta & Mountain Pepperleaf Empanadas with Chilli Apple Tomato Sauce

INGREDIENTS

Pastry 

240g organic spelt flour
1 tsp baking powder
Pinch of salt
150g butter, chilled, chopped
2 eggs
20mL cold water

Sauce

30g biodynamic dried apple wedges
60g sundried tomatoes
375mL water
2 tsp onion powder
1 tsp garlic granules
2 tbs organic apple cider vinegar
2 tbs organic maple syrup
1/2 tsp chilli flakes
A pinch of salt to taste

Filling

2 tbs olive oil
200g pancetta, diced
1 red onion, finely diced
2 cloves garlic, minced
300g potato, 1cm diced
3 tsp mountain pepperleaf
1 tsp ground cumin
1 tsp smoked paprika
A pinch of salt to taste
100g cheddar cheese, grated
Handful fresh parsley, finely chopped
1 tbs lemon juice

TIME

1 hour 15 Minutes

SERVES

14 Empanadas

DIFFICULTY
METHOD

To make the pastry, place the spelt flour, baking powder, salt and butter in a food processor and process until crumbly. Add 1 of the eggs and the iced water. Process again until the dough comes together. Turn out onto a lightly floured surface and knead very briefly until the dough comes together and is smooth. Wrap tightly in a clean tea towel and place in the fridge for 30 minutes.

1

To prepare the sauce, place the apple wedges, sundried tomatoes and water in a small saucepan and bring to the boil. Reduce heat to simmer and cook for
10-15 minutes, until very soft. Add more water if necessary. Add the onion powder, garlic granules, apple cider vinegar, maple syrup, chilli flakes and salt. Remove from heat and allow to cool. Blend until very smooth, add more water if the sauce is too thick. Set aside until ready to serve.

2

For the filling, in a large frying pan over medium heat, add half of the olive oil and the pancetta, cook while stirring for 5 minutes or until just starting to colour. Remove from pan and set aside in a large bowl. Add the remaining olive oil in the same pan and cook the onion, garlic, and potato, frequently stirring for
10-15 minutes, adding a few tablespoons of water. Once the potato is just cooked, add the spices and salt then cook for a further 1-2 minutes. Remove from heat and place in the large bowl along with the pancetta, cheese, parsley and lemon juice then mix well. Set aside to cool.

3

Preheat oven to 200°C and line a baking tray.

4

Roll pastry out onto the lightly floured surface to 3mm thickness. Use an 11cm round pastry cutter to cut discs, bringing leftover pastry bake together and re-rolling to cut the remaining discs. Place a heaped tablespoon of the mixture into the centre of each disc and bring edges together, pinching to seal. Place on tray and brush with remaining whisked egg. Bake for 20-25 minutes, until golden brown. Serve immediately with sauce on the side.

5

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