Pork Empanadas Recipe

Ingredients
<br>- 2 pounds pork butt roast
<br>- 1  onion, quartered
<br>- 2 cloves garlic
<br>- ½ teaspoon salt
<br>- 1 teaspoon dried oregano
<br>- 1 teaspoon ground cumin
<br>- 2  bay leaves
<br>- 1 ½ cups all-purpose flour
<br>- ¾ cup masa harina
<br>- 1 teaspoon baking powder
<br>- ¼ teaspoon salt
<br>- ½ cup lard
<br>- 1  egg, beaten
<br>- ½ cup milk
<br>- 1 cup chipotle salsa
<br><p></p>Directions
<br>step 1: To make the filling: Place pork in a large pot and cover with water. Add onion, garlic, salt, oregano, cumin and bay leaves. Bring to a boil, reduce heat and simmer for 1 1/2 hours. While pork is cooking, prepare dough.
<br>step 2: To make the dough: Sift together the flour, masa harina, baking powder and salt. Add the shortening to the dry ingredients and mix well. In a separate bowl, beat together the egg and 1/2 cup milk. Make a well in the center of the dry ingredients. Add the egg mixture and stir with a fork until the dough comes together in a ball. Divide the dough into 16 even pieces and roll each piece into a ball. Place in a container, cover, and refrigerate.
<br>step 3: Preheat oven to 375 degrees F (190 degrees C).
<br>step 4: After the pork has simmered for 1 1/2 hours, remove from liquid. Place pork in a baking dish and bake for 1 hour or until meat shreds easily with fork. Remove from oven (keep oven turned on) and shred into small pieces. Add salsa to shredded pork.
<br>step 5: Lightly grease a baking sheet.
<br>step 6: On lightly floured surface, flatten a piece of dough with the palm of your hand. With a rolling pin, roll out the dough to make a 5-inch circle about 1/8-inch thick. Place 2 to 3 tablespoons of filling in the center of the dough circle. Brush edges of dough with milk. Fold dough over filling. Pinch edges together. Crimp with fork to seal.
<br>step 7: Place on prepared baking sheet and repeat with remaining empanada dough. Leftover filling can be frozen or used in tacos, tamales, or burritos.
<br>step 8: Bake in preheated oven until golden, about 20 minutes. Remove to rack and cool for about 5 minutes. Serve warm.
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Ingredients
- 2 pounds pork butt roast
- 1 onion, quartered
- 2 cloves garlic
- ½ teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 bay leaves
- 1 ½ cups all-purpose flour
- ¾ cup masa harina
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup lard
- 1 egg, beaten
- ½ cup milk
- 1 cup chipotle salsa

Directions
step 1: To make the filling: Place pork in a large pot and cover with water. Add onion, garlic, salt, oregano, cumin and bay leaves. Bring to a boil, reduce heat and simmer for 1 1/2 hours. While pork is cooking, prepare dough.
step 2: To make the dough: Sift together the flour, masa harina, baking powder and salt. Add the shortening to the dry ingredients and mix well. In a separate bowl, beat together the egg and 1/2 cup milk. Make a well in the center of the dry ingredients. Add the egg mixture and stir with a fork until the dough comes together in a ball. Divide the dough into 16 even pieces and roll each piece into a ball. Place in a container, cover, and refrigerate.
step 3: Preheat oven to 375 degrees F (190 degrees C).
step 4: After the pork has simmered for 1 1/2 hours, remove from liquid. Place pork in a baking dish and bake for 1 hour or until meat shreds easily with fork. Remove from oven (keep oven turned on) and shred into small pieces. Add salsa to shredded pork.
step 5: Lightly grease a baking sheet.
step 6: On lightly floured surface, flatten a piece of dough with the palm of your hand. With a rolling pin, roll out the dough to make a 5-inch circle about 1/8-inch thick. Place 2 to 3 tablespoons of filling in the center of the dough circle. Brush edges of dough with milk. Fold dough over filling. Pinch edges together. Crimp with fork to seal.
step 7: Place on prepared baking sheet and repeat with remaining empanada dough. Leftover filling can be frozen or used in tacos, tamales, or burritos.
step 8: Bake in preheated oven until golden, about 20 minutes. Remove to rack and cool for about 5 minutes. Serve warm.

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