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

Industry News & Opinion
Shedd Aquarium White Sox Shedd The Straw

The Chicago White Sox have partnered with the Shedd Aquarium to support their “Shedd the Straw” initiative: a plan that the groups expect to curb the use of plastic straws by about 215,000 this baseball season.

Beginning on Earth Day, April 22, drinks at all dining locations throughout the Sox’s Guaranteed Rate Field will not be automatically served with plastic straws. Guests will be provided with biodegradable straws upon request. Guaranteed Rate Field is said to be the first in Major League Baseball to ban the use of plastic straws.

“At one of Shedd Aquarium’s local...

Industry News & Opinion

The Henry P. Kendall Foundation, a philanthropic group that aims to create a more sustainable food system in New England, has announced its creation of the New England Food Vision Prize .

The foundation is inviting foodservice leaders from colleges and universities throughout New England to submit their ideas on how to create a stronger food system that will help the region produce at least half of its own food by 2060.

Qualifying ideas must be collaborative and replicable, among other requirements. The foundation hopes that by reaching out to large food purchasers, like...

Industry News & Opinion
CP building

Central Point School District in Central Point, Ore., is sprucing up its lunch program by adding more locally produced foods and scratch-made dishes, KDRV reports.

A nutritionist and chef from the Oregon Dairy and Nutrition Council trained school staff on 15 new recipes with the goal of upgrading the school lunch menu.

The ongoing project has been successfully implemented in other Oregon school districts over the last eight years. The trainings focus on Oregon State University Extension Food Hero recipes that meet USDA nutrition standards and incorporate locally sourced...

Industry News & Opinion

Carson City School District in Carson City, Nev., hosted its Breakfast with a Hero event this week, Carson Now reports.

Held at an elementary school, the event invited local law enforcement to serve breakfast and eat with students. Officials say the event was intended to help students connect and engage with local officers in a casual setting.

Read the full story via carsonnow.org .

Photo by Dan Davis at Carson City School District

FSD Resources