Empanadas of Pork, Prunes and Apples
| Yield: | 4 Servings |
| Categories: |
| 6 | tb | Extra virgin olive oil |
| 2 | lb | Boneless pork shoulder; in 1/4" cubes |
| 1 | lg | 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 | c | Blanched almonds |
| 1 | ts | Cinnamon |
| 1 | tb | Fresh thyme leaves; chopped |
| 2 | c | Dry red wine from Penedes |
| 1 | Empanada dough; (see basic recipe) |
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