Spanish Pork Pies
Ingredients
| 1 cup of ground pork or chorizo | ||
| 1 tbs canola oil | ||
| 1 onion, chopped | ||
| 1 clove garlic, minced | ||
| 2 tsp fresh thyme | ||
| 2 tsp smoked paprika | ||
| 1 hard boiled egg, chopped | ||
| 1 hard boiled egg, chopped | ||
| 2 tbs fresh parsley, chopped | ||
| kosher salt and fresh cracked black pepper | ||
| canola oil for deep frying | ||
| 2 sheets puff pastry, thawed |
- To make the filling, heat oil in a large, heavy frying pan.
- Add the onion, garlic and thyme and cook over medium heat, stirring occasionally, for 3-4 minutes.
- Add the pork and paprika, then brown evenly for 6-8 minutes.
- Season well, then turn out in a mixing bowl to cool.
- When the mixture is cool add the hard boiled egg, gherkin and parsley.
- Turn the pastry out on to a lightly floured work surface and roll out to a 15 inch square.
- Cut out 12 rounds, 5 inches in diameter.
- Place 1 tsp of the filling on each round. Moisten the edges with a little water, fold over and seal.
- Heat the oil in a large sauce pan or deep fryer filled 1/3 full of oil and heat to 360 degrees.
- Place in 3 pies at a time and deep fry until golden brown about 1-2 minutes.
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