BEER PORK EMPANADAS

MAKES 16 EMPANADAS HANDS-ON TIME 45 MINUTES TOTAL TIME 3 1/2 HOURS

Filling

2 tbsp vegetable oil

500 g pork loin

1 tsp cumin seeds

1 tsp coriander seeds

1/2 tsp hot pepper flakes

1 onion, quartered

2 cloves garlic

1 tbsp smoked paprika, mild or hot

3/4 cup diced pineapple

2 355 ml bottles Mexican beer (such as Modello)

1 540 ml can stewed tomatoes

1 540 ml can kidney beans, rinsed and drained well

1 egg, beaten salt and pepper

Dough

2 cups all-purpose flour pinch salt

1/4 cup melted unsalted butter

2 egg yolks

Filling Preheat oven to 350°F. In Dutch oven, heat oil over high heat. Add pork and cook, turning every 2 to 3 minutes to sear each side, 8 to 12 minutes. Add cumin and coriander seeds, hot pepper flakes, onion and garlic; cook, stirring very often, for 3 minutes. Stir in paprika, pineapple, beer and tomatoes. Cover and transfer to oven; roast for 1 hour and 45 minutes.

Dough Meanwhile, in large bowl, combine flour and salt. Using wooden spoon, stir in butter, egg yolks and 1/2 cup water until mixture forms dough. Transfer to lightly floured work surface. Using hands, knead dough for a few minutes until smooth. Return to bowl, cover and refrigerate for at least 30 minutes.

Assembly Transfer pork to bowl (do not turn off oven). Shred pork; set aside. Using immersion blender, purée tomato mixture until smooth. Stir half of tomato mixture into bowl with shredded pork. Stir in beans. Set aside in refrigerator. Reserve remaining tomato mixture in refrigerator.

On floured work surface, divide dough into 16 portions; roll each portion into ball. Using rolling pin, roll each ball into 8- x 5-inch oval. Pour some water into small bowl. Working with one oval at a time, spoon about 3 tbsp reserved Filling in centre of oval. Dip finger in water and wet edge of dough. Gently fold dough over into half-moon shape; press edges together with fork to seal. If desired, pierce small hole in top of empanada with knife. Repeat with remaining dough and Filling.

Brush empanadas with beaten egg and place on large parchment paperlined baking sheet. Bake until golden brown, about 25 minutes. Serve with reserved tomato mixture. (Make-ahead: Can be stored in airtight container and frozen for up to 3 months. Cook from frozen for 35 minutes at 350°F.)

PER EMPANADA about 195 cal, 11 g pro, 7 g total fat

(3 g sat. fat), 22 g carb (3 g dietary fibre, 2 g sugar),

60 mg chol, 250 mg sodium, 2 mg iron.