Wild boar civet empanadillas

In Spanish food culture, our hero ingredient is the Iberian pig so naturally I wanted to cook a dish with its most similar game counterpart – the wild boar. Empanadillas remind me of classic English pasties, but with a Spanish spin.

I like to use wild boar as it’s more beefy and less fatty than Iberian pork, and the sweet notes of the prune sauce complement the nuttiness of the meat nicely.