Pork Empanadas

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
Mexican
Serves: 
24

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

1. 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.

2. Stir in raisins and lime juice; simmer until liquid is reduced and thickened, about 10 min. Stir in almonds.

3. Prepare dough: Combine flour, masa, baking powder, and salt in a large bowl. Stir in melted butter.

4. Whisk water and 1 egg; add to flour mixture and knead until soft dough forms.

5. Roll out dough 1⁄8-in. thick; cut into 4-in. rounds. Whisk remaining egg to blend.

6. 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.

7. 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.
 

More From FoodService Director

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

FSD Resources