Pork Empanadas with Thyme
- 1/2 medium Yukon Gold potato, peeled and diced medium
- 1 tablespoon extra-virgin olive oil
- 1/2 small yellow onion, diced small
- 1 garlic clove, minced
- 1/2 pound ground pork
- 2 teaspoons fresh thyme leaves, plus small sprigs for topping
- 1 1/2 teaspoons chopped fresh sage
- 2 teaspoons all-purpose flour, plus more for working
- 2 tablespoons golden raisins (optional)
- 2 tablespoons toasted pine nuts (optional)
- 1 tablespoon sherry vinegar
- Coarse salt and ground pepper
- Empanada Dough
- 1 large egg
Set a steamer basket in a pot with 2 inches boiling water. Add potato, cover, and cook until tender, 10 to 15 minutes. In a large skillet, heat oil over medium. Add onion and garlic; cook, stirring occasionally, until onion softens, 5 to 7 minutes. Raise heat to high and add pork, thyme, and sage; cook, breaking up meat with a spoon, until pork is no longer pink, about 4 minutes. Add flour; cook, stirring, until blended, about 30 seconds. Add raisins (if using) and 2 tablespoons water; cook until thickened, about 1 minute. Remove from heat and stir in potato, pine nuts (if using), and vinegar. Season filling with salt and pepper and let cool.
Preheat oven to 400, with racks in upper and lower thirds. On a floured surface, divide dough in half and roll each piece to an 1/8-inch thickness. Using a 6-inch cookie cutter or plate as a guide, cut out 8 circles. Place 1/4 cup filling on half of each circle, leaving a 1/2-inch border. Brush edge of dough with water; fold top half over filling. Press edges to seal, then crimp firmly with a fork.
Transfer empanadas to two baking sheets lined with parchment. In a bowl, beat egg with 1 tablespoon water. Brush empanadas with egg wash and top with thyme sprigs. Bake until golden brown, 30 to 40 minutes, rotating sheets halfway through.