| Filipino Pork Pies ~ The Philippines were controlled by Spain for some 300 years. Here we have empanadas with an Asian touch. ( Somewhat of a pork-turnover) 1 tbsp vegetable oil 1 medium onion, chopped 1 garlic clove, crushed 1 tsp fresh thyme ¼ pound pork, minced 1 tsp paprika 1 hard-boiled egg, chopped 1 medium gherkin, chopped 2 tbsp fresh parsley, chopped 1 12 oz frozen pastry, thawed salt & pepper to taste vegetable oil for deep-frying 1. To make the filling, heat the oil (1 tbsp) in a saucepan, add the onions, garlic and thyme and fry for 3-4 minutes. Add the pork and paprika and stir-fry until the meat is evenly browned. Season and turn the mixture into a bowl. Set aside to cool. Add the hard-boiled egg, gherkin and parsley. 2. Lightly knead the pastry on a floured surface, then roll out to a 15 -inch square. Cut out 12 circles 5-inches in diameter. Place 1 tbsp of the filling on each circle, moisten the edges with a little water, fold over into a half-moon shape and press the edges together to seal. 3. Heat the oil in a deep-fryer or wok to 385ºF. Deep-fry the pies, three at a time, for 1-2 minutes, or until golden brown. Drain on paper towels and keep warm while you fry the remaining pieces. Serve warm. Serves 6 |
 | |  | |  |