6 tablespoons extra-virgin olive oil |
2 pounds boneless pork shoulder -- cut 1/4 inch cubes |
1 large spanish onion -- chopped 1/4 inch dice |
6 cloves garlic -- thinly sliced |
2 medium red roma apples -- peeled, cored, and cut into 1/4 inch half-moons |
8 medium pitted prunes -- cut into quarters |
1/4 cup blanched almonds |
1 teaspoon cinnamon |
1 tablespoon chopped fresh thyme leaves |
2 cups dry red wine from penedes |
1 recipe empanada pastry -- see * note |
=== egg wash === |
1 large egg -- beaten with |
1 tablespoon water |
6 tablespoons extra-virgin olive oil |
2 pounds boneless pork shoulder -- cut 1/4 inch cubes |
1 large spanish onion -- chopped 1/4 inch dice |
6 cloves garlic -- thinly sliced |
2 medium red roma apples -- peeled, cored, and cut into 1/4 inch half-moons |
8 medium pitted prunes -- cut into quarters |
1/4 cup blanched almonds |
1 teaspoon cinnamon |
1 tablespoon chopped fresh thyme leaves |
2 cups dry red wine from penedes |
1 recipe empanada pastry -- see * note |
=== egg wash === |
1 large egg -- beaten with |
1 tablespoon water |
