PORK EMPANADAS
Tender pork turnovers. 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.
Provided by Michele O'Sullivan
Categories World Cuisine Recipes Latin American Mexican
Time 3h45m
Yield 16
Number Of Ingredients 15
Steps:
- 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.
- 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.
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- Lightly grease a baking sheet.
- 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.
- Place on prepared baking sheet and repeat with remaining empanada dough. Leftover filling can be frozen or used in tacos, tamales, or burritos.
- Bake in preheated oven until golden, about 20 minutes. Remove to rack and cool for about 5 minutes. Serve warm.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 15.4 g, Cholesterol 40.6 mg, Fat 12.6 g, Fiber 1.5 g, Protein 8.5 g, SaturatedFat 4.7 g, Sodium 270.2 mg, Sugar 1.2 g
SPICY SWEET POTATO EMPANADAS
Steps:
- Preheat the oven to 425 degrees. Line one sheet pan with aluminum foil and another with parchment paper.
- Rub the sweet potatoes with olive oil and prick them all over with the tines of a fork. Place the potatoes on the foil-lined sheet pan. Bake for about 1 hour, until very tender when pierced with a knife. Lower the oven to 375 degrees.
- Allow the potatoes to cool enough to handle, then peel and discard the skins, placing the potatoes in the bowl of an electric mixer fitted with the paddle attachment. Add the sour cream, butter, maple syrup, chile powder, orange zest, orange juice, 1 1/2 teaspoons kosher salt, and 3/4 teaspoon black pepper and mix well. Set aside.
- Unfold one sheet of the cold puff pastry on a floured cutting board. Roll the sheet into a 12-inch square with a rolling pin. With a sharp paring knife, cut four 5-inch circles from the pastry, using a dish as a guide and discarding the scraps. Place a heaping soup spoon of filling on each circle, leaving a 1-inch border. Brush the edges of the circles with the egg wash and fold over, making half circles. Crimp the edges together with the tines of a fork. Repeat with the second sheet of puff pastry. Place on the parchment-lined sheet pan. Chill for 15 minutes.
- Brush with the egg wash and sprinkle with the sea salt and pepper. Make 2 small slits in each empanada to allow steam to escape. Bake for 25 to 30 minutes, until puffed and browned. Serve hot.
PORK WITH SWEET POTATOES
With sweet potatoes, dried cranberries and apple slices, this colorful pork dish is especially popular during fall and winter. -Mary Relyea, Canastota, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a shallow bowl, mix flour, salt and pepper. Cut tenderloin into 12 slices; pound each with a meat mallet to 1/4-in. thickness. Dip pork in flour mixture to coat both sides; shake off excess., In a large skillet coated with cooking spray, heat oil over medium-high heat; brown pork in batches. Remove from pan., Add sweet potatoes, cranberries and broth to same pan. Bring to a boil. Reduce heat; simmer, covered, 4-6 minutes or until potatoes are almost tender. Stir in mustard. , Return pork to pan; add apple and green onions. Return to a boil. Reduce heat; simmer, covered, 4-6 minutes or until pork and sweet potatoes are tender.
Nutrition Facts : Calories 315 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 513mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
SWEET POTATO EMPANADAS
These are delicious golden pastries stuffed with cuman scented sweet potatoes. The pastry is from JillAZ, see "Recipe #84430". I tried out this filling because I needed an additional vegetarian option for a wedding. While these do take a bit of planning ahead because the pastry and the filling have to chill, I have spread out the steps over several days. Once cooked and cooled, these beauties can be frozen and reheated at 400 degrees for about 10 minutes. These are great with Cuban mojo dipping sauce.
Provided by SassyStew
Categories Yam/Sweet Potato
Time 4h45m
Yield 50 empanadas, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Dough: Cream the cream cheese and butter in a large bowl using an electric mixer at medium speed.
- When well mixed, add the flour and salt in two or three additions and continue to mix just until the dough comes together.
- Turn out the dough and knead a few times to form a cohesive ball.
- Wrap the dough in plastic wrap and chill it for at least three hours and up to a few days.
- Filling: Peel the yams and slice them into equal-sized chunks.
- Rinse the yams off and place them in a medium pot with about two inches of cold water.
- Bring to a boil, and then simmer until tender. 15 - 25 minutes depending on the size of the yams.
- When you can slide a knife easily into the yams, remove from heat and drain.
- Add butter, cumin, salt and a few grinds of black pepper and mash together until smooth.
- Chill filling until cool. If you make the filling right after the dough, they will both be ready at the same time, or you can cover and keep in the fridge for a few days.
- Assembly:Preheat the oven to 450 degrees F.
- Divide dough in half. Roll out one half to 1/8" thickness. This will be easier if the dough has only chilled for three hours, but if it has been overnight, it is still possible, just a little harder. Do not let the dough set out a room temperature.
- Cut out circles using a 3" biscuit cutter or a glass.
- Place your dough rounds on a cookie sheet, separating layers with waxed paper. Continue with the other dough half. The remainders can be re-rolled once to no ill effect. The dough rounds can be used right away, or kept wrapped in plastic in the fridge for up to two days.
- Place about a teaspoon of filling in a dough round and fold in half. Pinch the edges together to form the empanads. There is no need to seal the edges with anything other than your fingers, although the tines of a fork make an interesting design.
- Place each filled empanada on a cookie sheet lined with a Silpat about one inch apart.
- Make the egg wash by beating the egg with the water.
- Brush the egg wash on each pastry being sure to cover the entire empanada.
- Make a small slit in the top of each empanada with a sharp paring knife.
- At this point, I like to chill the empanadas for an additional 10 minutes to be sure that they keep their shape in the oven.
- Bake each tray at 450 degrees for 10-12 minutes until they are golden. Cool on racks.
Nutrition Facts : Calories 549.3, Fat 32.4, SaturatedFat 20, Cholesterol 112.2, Sodium 327.9, Carbohydrate 56.5, Fiber 5.3, Sugar 0.8, Protein 9.2
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