Pork Empanadas

Menu Part: 
Cuisine Type: 

A tantalizing mix of pork and seasonings is enveloped in a cornmeal based crust. These pockets of goodness are baked to golden perfection.


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

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


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.

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