Pulled Pork Empanadas with Spinach Tomato Salad

Steps

1. oven to 185°C. Line an oven tray with baking paper.
2. Heat a drizzle of oil in a medium fry-pan on medium heat. Cook shallot and garlic for about 2 minutes, until shallot is soft and starting to caramelise. Add pulled pork spice mix and cook for 30 seconds. Add salsa roja and continue to cook for 2-3 minutes, until most of the liquid has evaporated.
3. Add pulled pork to pan and warm for 2-3 minutes, gently breaking up with a wooden spoon as it cooks. Stir occasionally, until just combined. Season with salt and pepper and remove from heat (pork will finish cooking in the oven). In a small bowl, lightly whisk egg yolk and milk together.
4. While pork cooks, lay pastry on a clean, dry bench and dust with flour. Roll pastry out until it is a square, measuring approximately 36cm. Cut pastry into quarters and place each piece on prepared tray. Spread ½ cup of cooked pork mixture over lower half of each piece of pastry.
5. Brush egg mixture 1cm around the outside. Fold the pastry over in half and press the edges closed with a fork. Brush the top of each empanada with egg mixture and pierce 3 times with a sharp knife. Bake for 20-25 minutes, until pastry is golden and cooked through.
6. In a medium bowl, whisk together mustard, vinegar and a drizzle of olive oil. Dice tomatoes 1cm and add to bowl with dressing, along with baby spinach leaves. Toss to combine and season with salt and pepper.
7. place a pulled pork empanada onto each plate and serve spinach tomato salad on the side.