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| 6 Esslöffel | olive oil extra virgin |
| 2 x ca. 450 g | Boneless pork shoulder; in 1/4" cubes |
| 1 gross | Spanish onion; In 1/4" Dice |
| 6 | cloves garlic thinly sliced |
| 2 | Red Roma apples; peeled and cored and cut into 1/4" half moons |
| 8 | Pitted prunes; cut into quarters |
| 1/4 Tasse | almonds blanched |
| 1 Teelöffel | cinnamon |
| 1 Esslöffel | Fresh thyme leaves; chopped |
| 2 Tasse | Dry red wine from Penedes |
| 1 | Empanada dough; (see basic recipe) |
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Egg wash: 1 egg beaten with 1 tablespoon water
To make filling: In a large 14inch saute pan, heat oil until smoking. Add pork pieces, onion and garlic and cook until pork is browned and onion has softened. Add apples, prunes, almonds, cinnamon and thyme leaves and continue to cook, about 20 minutes. Add red wine, bring to boil, lower heat and simmer 40 minutes. Check for seasoning and allow to cool.
Preheat oven to 375 degrees F.
Roll out empanada dough to 1/4inch thick and cut into 8inch circles. Place 4 tablespoons pork filling in each circle and then fold to form half moons. Crimp the closed edges with a fork. Brush with egg wash, puncture top with several holes and bake 25 to 30 minutes, until golden brown. Serve immediately.
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