1 kg of pork shoulder
1 large onion
1 large tomato for sauce
Salt
White peppercorns to taste
Chives to taste
Selenium to taste
Calabrian pepper to taste
Ricotta cheese (for covering)
Parsley (for covering)
200 ml of virgin olive oil
30 ready-made empada shells
1 kg of pork shoulder
1 large onion
1 large tomato for sauce
Salt
White peppercorns to taste
Chives to taste
Selenium to taste
Calabrian pepper to taste
Ricotta cheese (for covering)
Parsley (for covering)
200 ml of virgin olive oil
30 ready-made empada shells
Place the pork shoulder and olive oil in a pressure cooker and cook for two hours
Once removed from the cooker, chop it well
Use the broth to sauté the onion, tomato, salt, white peppercorns, chives, selenium, and Calabrian pepper
Then sauté the chopped pork with the ingredients for ten minutes
Next, place the filling inside the empada dough
Separately mix the ricotta cheese with parsley and cover each of the empadas
Place in the oven for 15 minutes
If desired, leave some pork shoulder to serve on the side with the cestinhas.
