Pork Empañadas
| Serves | 24 |
|---|---|
| Ingredients | Vegetables, Meat |
| Day Part | Dinner, Lunch |
| Menu Part | Sandwich/Wrap |
| Cuisine Type | Mexican |
A tantalizing mix of pork and seasonings is enveloped in a cornmeal based crust. These pockets of goodness are baked to golden perfection.
Ingredients
Filling:
2-3 tbsp. olive oil
1 onion, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
1 tbsp. minced ginger
12 oz. boneless pork, diced
1 jalapeño, seeded and minced
1 cup tomato puree
2 tsp. chili powder
1 1⁄2 tsp. ground cinnamon
1 tsp. ground cumin
1⁄2 cup raisins
2 tbsp. lime juice
1⁄2 cup slivered almonds
Dough:
1 1⁄2 cups flour
1 cup masa harina or corn meal
1 tsp. baking powder
1 tsp. salt
4 oz. butter, melted, cooled
About 1⁄2 cup water
2 eggs
Steps
- For filling: Heat oil in large skillet; add onion, green pepper, garlic, and ginger; sauté 3 min. Add pork and jalapeño; sauté 3 min. Stir in tomato puree, chili powder, cinnamon, and cumin; bring to a boil.
- Stir in raisins and lime juice; simmer until liquid is reduced and thickened, about 10 min. Stir in almonds.
- Prepare dough: Combine flour, masa, baking powder, and salt in a large bowl. Stir in melted butter.
- Whisk water and 1 egg; add to flour mixture and knead until soft dough forms.
- Roll out dough 1⁄8-in. thick; cut into 4-in. rounds. Whisk remaining egg to blend.
- Place 1 tbsp. pork filling on each dough round. Lightly brush edges with beaten egg; fold dough over filling, pressing edges with fork to seal.
- Place empañadas on buttered baking sheets. Cover and refrigerate overnight, then brush tops with beaten egg and bake at 375°F until golden brown, about 25 min.