Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 pound ground pork
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tart apples, peeled, cored, and diced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh thyme, chopped
- 1/2 cup dry white wine
- 2 tablespoons sherry vinegar
- 2 tablespoons honey
- 2 tablespoons raisins
- 1/2 cup toasted almonds, chopped
- 2 (9-inch) store-bought puff pastry sheets
- 1 egg, lightly beaten
Special Equipment Needed:
- Large skillet
- Rolling pin
- Baking sheet
Step-by-Step Instructions:
1. Preheat oven to 400°F.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. Add ground pork and cook until browned, about 8 minutes.
4. Add smoked paprika, cumin, oregano, cinnamon, nutmeg, cloves, salt, and pepper. Cook for 1 minute.
5. Add apples, parsley, and thyme. Cook for 2 minutes.
6. Add wine, sherry vinegar, honey, and raisins. Cook for 5 minutes.
7. Remove from heat and stir in toasted almonds.
8. On a lightly floured surface, roll out one puff pastry sheet. Place on a baking sheet.
9. Spread pork and apple mixture over the puff pastry sheet.
10. Roll out the second puff pastry sheet and place over the pork and apple mixture. Crimp the edges to seal.
11. Cut a few slits in the top of the pastry to allow steam to escape.
12. Brush the top of the pastry with the beaten egg.
13. Bake for 25 minutes, or until golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 400°F
Serving Size: 8
Nutritional Information (per serving):
Calories: 478
Fat: 25g
Carbohydrates: 40g
Protein: 20g
Substitutions for Ingredients:
- Olive oil can be substituted with vegetable oil.
- Ground pork can be substituted with ground beef or turkey.
- Smoked paprika can be substituted with regular paprika.
- Sherry vinegar can be substituted with red wine vinegar.
- Raisins can be substituted with dried cranberries or cherries.
- Toasted almonds can be substituted with toasted walnuts or pecans.
Variations:
- The pork and apple mixture can be replaced with cooked chicken and vegetables.
- The puff pastry can be replaced with a homemade pie crust.
Tips and Tricks:
- For a crispier crust, brush the top of the pastry with melted butter instead of beaten egg.
- For a sweeter filling, add a tablespoon of brown sugar to the pork and apple mixture.
Storage Instructions:
Hornazo with Pork and Apples can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Hornazo with Pork and Apples can be reheated in the oven at 350°F for 10 minutes.
Presentation Ideas:
Hornazo with Pork and Apples can be served with a dollop of sour cream or Greek yogurt.
Garnishes:
Hornazo with Pork and Apples can be garnished with fresh parsley or thyme.
Pairings:
Hornazo with Pork and Apples pairs well with a glass of dry white wine or a crisp, light beer.
Suggested Side Dishes:
Hornazo with Pork and Apples can be served with a side of roasted potatoes or a green salad.
Troubleshooting Advice:
- If the pastry is not browning, increase the oven temperature to 425°F.
- If the pastry is browning too quickly, cover the top with aluminum foil.
Food Safety Advice:
- Cook pork to an internal temperature of 160°F.
- Use a food thermometer to check the internal temperature of the pork.
Food History:
Hornazo is a traditional Spanish dish that is typically served during Easter. It is made with pork, apples, and spices, and is wrapped in puff pastry.
Flavor Profiles:
Hornazo with Pork and Apples has savory and sweet flavors from the pork, apples, and honey. It also has a hint of spice from the smoked paprika, cumin, oregano, cinnamon, nutmeg, and cloves.
Serving Suggestions:
Hornazo with Pork and Apples can be served as an appetizer or as a main dish.
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Region: Spanish