Ingredients:
- 500gr. Pork tenderloin
- 1 leek
- 1 green pepper finely sliced
- 1 grilled red pepper
- 1 carrot
- 6 clove of black garlic
- Ground ginger
- Ground cumming
- 200ml. Wine
- 250ml. Water
- Salt
- Olive oil
- 16 empanada disc
Method:
- Heat the oil in a large pan, add the bite-sized pieces of pork and fry them until the meat is sealed.
- Add the sliced peppers, sliced grilled red peppers, sliced carrots, the ginger, the cumin, the black garlic and the salt, cook them for a few minutes.
- Add the wine and let it boil down.
- Add the water and again let it boil down.
- Remove from heat and leave to cool completely.
- Fill the empanadas, seal the edges of each pastry with water and brush the empanadas with beaten egg.
- Fry them or bake them, fried empanadas are crispy and bigger, baked empanadas are lighter.
