Mincemeat pastie

1. Cut and finely chop the pork shoulder.

• Cut the pork shoulder into small cubes or finely mince it, depending on your preference for the filling.

2. Lightly fry the onion and pepper and pour in the white wine.

• In a pan with a bit of olive oil, lightly fry the chopped onion and red pepper.
• Once softened, add the minced garlic and pour in the white wine. Let it reduce until the alcohol evaporates.

3. Add tomato sauce and reduce.

• Stir in the tomato sauce and cook over medium heat until it thickens slightly.

4. Add in the oregano and sweet paprika.

• Season the mixture with a pinch of oregano and sweet paprika, stirring well to combine the flavors.

5. Mix with the minced meat and soak for 5 minutes.

• Add the minced pork shoulder to the pan and cook for 5 minutes, stirring constantly to blend it with the sauce.

6. Add powdered potato puré and thicken.

• Sprinkle the mixture with powdered potato purée to give it a thicker, firmer consistency. Cook until the desired texture is achieved.

7. Stuff the wafers with the mixture.

• Place a spoonful of the filling in the center of each empanadilla wafer.
• Fold the wafers in half and seal the edges by pressing with a fork.

8. Brush with egg and place in the oven (200º-8 minutes).

• Beat an egg and brush it over the empanadillas for a golden finish.
• Arrange them on a baking tray and bake at 200ºC (392ºF) for 8 minutes or until golden brown.

9. Serve on a plate and sprinkle with paprika.

• Serve the empanadillas warm on a plate and sprinkle with a pinch of sweet paprika for a final touch of flavor and color.