Pavé d'Affinois

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Pork Empanadas with Fromager d’Affinois Le Fromager


​30 min.​
6
Entree

Ingredients

– 150 g (5 oz) Fromager d’Affinois Le Fromager      – 100 ml (3 fl oz) beef stock

– 2 rolls of shortcrust pastry                                      – 1 whole egg

– 300 g (11 oz) of minced pork                                 – 30 g (1 oz) pitted black olives

– 1 onion                                                                   – 1 chili

– 100 g (4 oz) of cooked potatoes                            – 100 g (4 oz) chopped tomatoes

– 6 hard-boiled eggs                                                 – 1 tbsp olive oil

– 1 red pepper

 

Method

Peel and chop the onion.

Deseed and dice the pepper.

Put the tablespoon of oil in a frying pan and brown the onion with the minced pork, diced pepper and chilli for 5 min.

Add the beef stock and tomatoes and simmer it for 10 min.

Cut the potatoes into cubes, the hard-boiled eggs into quarters and chop the olives.

Mix all of the ingredients together in a bowl with the meat, and stir in the Fromager d’Affinois Le Fromager cheese in pieces.

Use a pastry cutter to cut circles into the shortcrust pastry.

Place the mix in the centre of the pastry disks and fold in half-moon.

Seal the edges and brush the empanadas with the beaten egg.

Bake in the oven for 15 minutes at 180°C/350°F (gas mark 4).