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Pork Empanadas

4

195 min

Pork Empanadas

Pork Empanadas Photo 1

Category

Pork Recipes

Time

195 min

Serving

16 persons

Calories

209

Rating

4.00★ (43)

Cuisine

Mexican
Author: Victoria Buriak
This empanada recipe makes tender pork turnovers. The filling can be used for almost anything else, such as taco filling; can be frozen, baked or unbaked. The pork and the empanada dough can be made ahead of time.

Ingredients

  • pork butt roast: 2 pound
  • onion, quartered: 1 piece
  • garlic: 2 clove
  • salt: 0.5 tsp
  • oregano: 1 tsp (dried)
  • ground cumin: 1 tsp
  • bay leaves: 2 piece
  • ½ cups all-purpose flour: 1 piece
  • Masa Harina: 0.75 cup
  • baking powder: 1 tsp
  • salt: 0.25 tsp
  • lard: 0.5 cup
  • egg: 1 piece (beaten)
  • milk: 0.5 cup
  • chipotle salsa: 1 cup

Metric Conversion

Stages of cooking

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  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.
    Pork Empanadas Photo 2
  2. To make the dough: Sift together flour, masa harina, baking powder, and salt. Add shortening to dry ingredients and mix well. In a separate bowl, beat together egg and 1/2 cup milk. Make a well in the center of dry ingredients. Add egg mixture and stir with a fork until dough comes together in a ball. Divide dough into 16 even pieces and roll each piece into a ball. Place in a container, cover, and refrigerate.
    Pork Empanadas Photo 3
  3. Preheat the oven to 375 degrees F (190 degrees C).
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  4. After 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 a fork. Remove from the oven (keep the oven turned on) and shred into small pieces. Add salsa to shredded pork.
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  5. Lightly grease a baking sheet.
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  6. On a 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 a fork to seal.
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  7. Place on the prepared baking sheet and repeat with remaining empanada dough. Leftover filling can be frozen or used in tacos, tamales, or burritos.
    Pork Empanadas Photo 8
  8. Bake in the preheated oven until golden, about 20 minutes. Remove to rack and cool for about 5 minutes. Serve warm.
    Pork Empanadas Photo 9

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