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
briggo coffee haus kiosk

Though diners’ appetites for coffee are seemingly bottomless, adding a full-service coffee shop to every corner of a facility probably isn’t in the playbook. Here’s a look at how two operators added coffee service with relatively small footprints—with one decidedly futuristic (robot barista, anyone?), and the other low-tech but nimble.

Specialty coffee vending at Dell

Dell has a full-service Starbucks on its Red Rock, Texas, campus, but the location isn’t always convenient for a quick coffee pickup. “Certain times, you go into the bistro, like 7 a.m. to 9 a.m., there’s quite a long...

Ideas and Innovation
sriracha bottles

Generally, I’m not one to make New Year’s resolutions. They tend to be grandiose and unrealistic—and why not just resolve to start doing/not doing that thing you’re not doing/doing right away instead of going hog wild until Jan. 1? (New Year’s Day also is my birthday, and if you can’t eat at your favorite Thai restaurant and sip bubbly then, well, when can you?)

I do, however, enjoy the raucous singing of “Auld Lang Syne” to ring in the new year, though I’ve never been quite sure whether you’re supposed to be remembering the year fondly or happily putting it out of mind. While I...

Ideas and Innovation
baked bread

Instead of sourcing value-added product to reduce labor, the food and nutrition team at University of Wisconsin Hospital and Clinics in Madison outsources its baked goods to a local shop that hires only formerly incarcerated workers. The bakery was able to hire two new former inmates in order to keep up with the volume needs of the hospital. “We want to be really entrenched in the community, not just have a building that sits in the center of Madison,” says Amy Mihm, clinical nutrition specialist for the hospital.

Ideas and Innovation
cold storage boxes

When working with a small footprint, the back of the house often gets squeezed in the interest of preserving precious seats. But as storage space contracts, these restaurant operators are getting resourceful with everything from shelves to ceiling height to inventory in ways that FSDs can apply, too.

“When we were first tasked with figuring out smaller footprints, when it came to interiors, it was like a bad riddle,” says Trinity Hall, SVP of development for Dallas-based Dickey’s Barbecue Pit, which shrunk its prototype from 2,200 square feet to 1,800. “Let’s make it smaller and...

FSD Resources