Pork Empanada
A Sweet buttery crust filled with mince pork and vegetable.
Ingredients:
Wheat Flour, Eggs, Water, Sugar, Unsalted Butter, Shortening, (Vegetabke Oil, (Palm Oil, Palm Stearin, Rapeseed Oil)), Wheat Powder, Milk Powder, Custard Powder, (Sugar, Modified Naize Starch (Contain: Sulphur Dioxide), Skimmed Milk Powder, Begetable Oil), Whey Powder (Milk), Purple Yum, Salt, Dough Improver, Yeast Double Cream, Cream Cheese (Full Fat Cheese, Salt, Stabilizer (Locust Bean Gum), Citric Acid Milk, Icing Sugar, Food Colour (E122), Cheese.
Allergen:
May contain: Traces of sesame seeds.
See ingredients in bold.
Features:
Pork Empanada is a type of pastry that has been stuffed with pork
Empanada has it’s origin from Spain and it is one of the many Filipino cuisine with Hispanic influence. This is actually a type of ground pork turnover and has many variations with regard to the filling. Although a little tedious when cooking this type of food, it is not very hard. The only hard part in preparing the empanada is making the dough and wrapping the filling with the dough. But with a little practice I’m sure you can make a perfect empanada. Frying is the most convenient way of cooking this empanada but you can also bake it if you prefer it with no grease.
Ready to eat.
Usage:
Ideal as a snack.
Preparation:
Simply open, eat and enjoy.
Storage:
Store in a cool, dry place.
keep chilled for 2 weeks.
Keep freezer for up to 3 month. Once thawed consume immediately.
For Best Before End: See packaging.
Packaging:
Packet
Weight:
190g
Country of Origin:
UK
Distributor:
Boca Bakery, 117 Marsh Road, Rhyl,
LL18 2AB.
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