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
INSTANT POT PORK EMPANADAS
This is one of my favorite ways to cook shredded or pulled pork. The fall-apart tender and juicy meat is great on its own, but it's also one of my favorite empanada fillings. The fresh acidity of guasacaca, a creamy avocado-based Venezuelan sauce, is the perfect complement.
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 20 empanadas
Number Of Ingredients 21
Steps:
- For Abuela Chabe's Seasoning: Stir together the annatto (if using), cumin, garlic powder, onion powder and curry powder in a small bowl (see Cook's Note).
- For the empanadas: Put the chiles de arbol, garlic and 1 cup water in a 6- or 8-quart Instant Pot® multi-cooker and set to high saute (see Cook's Note). Stir 2 tablespoons salt into Abuela Chabe's Seasoning, then roll the pork into the mixture, packing it into all the crevices. Set the Instant Pot® trivet in the bottom of the multi-cooker and place the pork on top. Set to pressure cook on high for 1 hour. After the pressure cook cycle is complete, follow the manufacturer's guide for natural release and wait until the natural release cycle is complete, about 10 minutes. Be careful of any remaining steam and unlock and remove the lid.
- Preheat the oven to 350 degrees F.
- Transfer the pork to a cutting board and cut against the grain into 1/2-inch slices. Transfer the slices to a medium bowl. Remove the trivet from the Instant Pot® and transfer the garlic cloves to the bowl with the pork. Discard the chiles and set the liquid aside. Shred the pork and garlic, then add 3/4 cup of the liquid and stir to combine. Taste, adding more liquid if necessary. Let the pulled pork cool to room temperature.
- Spray 2 baking sheets with nonstick cooking spray. Brush the bottom half edge of an empanada disc with beaten egg, then place 1/4 cup pulled pork in the center. Bring together the bottom and top edges of the disc to form a half moon shape, then place the empanada on a flat surface. Use a fork to press and seal the edges closed, then brush the top with beaten egg. Repeat with the remaining empanada discs and pulled pork and transfer to the prepared baking sheets. Bake until the empanadas are dark golden brown, 17 to 20 minutes.
- For the guasacaca: Put the vinegar, garlic, jalapeños, avocado, cilantro, onions, sugar and a pinch of salt in a blender and process until smooth. Taste for seasoning and add more salt or sugar, if necessary. The guasacaca can be refrigerated in an airtight container for up to 5 days. Makes 1 3/4 cups (see Cook's Note).
- Serve the empanadas with the guasacaca if desired.
GRILLED TENDERLOIN CHURRASCO WITH 3-HERB CHIMICHURRI
Provided by Food Network
Time 1h40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the beef: Put the tenderloin in a medium bowl and add the thyme, salt, garlic, and pepper. Let marinate in the refrigerator for 1 hour.
- Preheat the grill (gas or charcoal is fine) to 500 degrees F.
- Once hot, put the tenderloin on the grill and cook for 5 to 8 minutes per side. Stick in a Dutch oven and add the veggie stock. Let simmer for 15 minutes.
- For the chimichurri sauce: Add the tarragon, oregano, sage, olive oil, lemon juice, roasted garlic, and sea salt into a blender and blend until completely mixed. Spoon sauce over the tenderloin and serve.
APPLE EMPANADAS WITH ALMOND PASTRY CREAM
Provided by Kelsey Nixon
Time 3h45m
Yield 8 empanadas
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large saute pan, melt the butter over medium heat. Add the apples and saute until slightly softened, about 5 minutes. Add the brown sugar, cinnamon and salt and toss. Continue cooking the apples, stirring occasionally, until the apples break down easily when pressed with a fork, an additional 10 minutes. Remove from the heat and mash them with a fork while they are still warm, it should look like a chunky applesauce. Allow the apples to cool to room temperature. Once cooled, fold 1/4 cup of the Almond Pastry Cream into the cooled apples and set aside.
- On a floured work surface, lay out the puff pastry sheets. Using a large (4 1/2-inch) circular biscuit cutter (or cookie cutter) cut 4 large circles per sheet, 8 all together.
- On the bottom half of each of the rounds, spoon 2 heaping tablespoons of the apple mixture. Brush the edges of each circle with some egg wash. Fold the pastry dough over the filling, seal the edges with your fingers and then crimp them with the tines of a fork. Repeat with remaining pastry dough and filling. When all the pies are assembled, vent each one with 2 small slits, using a paring knife, on the top of each pie. Brush each one with the remaining egg wash and sprinkle with turbinado sugar. Transfer the empanadas to the prepared baking sheet.
- Bake the pies until they have puffed and are golden brown, about 20 minutes. When the pies come out of the oven, spoon more of the Almond Pastry Cream over them and serve.
- In a large, heavy-bottomed saucepan, combine the whole milk, sugar, almond paste and salt. Whisk over medium heat and bring to a simmer.
- In a small mixing bowl, combine the egg yolks and cornstarch. Whisk until combined and the mixture is creamy and thick. Remove the milk mixture from the heat and slowly add 1/4 cup of the milk liquid to the eggs, whisking constantly. Add the now-tempered egg mixture back into the saucepan with the rest of the milk and return the milk to a simmer for 3 minutes, whisking constantly, until thickened.
- Remove the saucepan from the heat and stir in the butter, 1 tablespoon at a time, whisking until it is fully incorporated. If desired, strain the pastry cream through a sieve. Pour the mixture into a bowl to cool. Place plastic wrap directly on the surface to prevent a skin from forming. Allow the cream to cool completely in the refrigerator until cold and set, at least 2 hours.
More about "pulled pork empanadas with apple chimichurri recipes"
BBQ PULLED PORK EMPANADAS RECIPE - THE SPRUCE EATS
Web Feb 2, 2010 Ingredients 2 cups pulled pork BBQ, purchased, leftover, or homemade 1 cup shredded cheddar cheese 1/3 cup aji amarillo sauce 1 …
From thespruceeats.com
3.8/5 (10)Total Time 1 hr 15 minsCategory Appetizer, Snack, Lunch, Brunch
From thespruceeats.com
3.8/5 (10)Total Time 1 hr 15 minsCategory Appetizer, Snack, Lunch, Brunch
PORK & APPLE EMPANADAS, A TWIST ON A CLASSIC …
Web Jan 1, 2020 Instructions. Preheat oven to 275 degrees. Place 1/2 of the apples and 2 Tablespoons butter in a 3 qt saucepan over medium heat. …
From unclejerryskitchen.com
Cuisine MexicanTotal Time 1 hr 40 minsCategory MainCalories 218 per serving
From unclejerryskitchen.com
Cuisine MexicanTotal Time 1 hr 40 minsCategory MainCalories 218 per serving
SPICY PULLED PORK EMPANADAS - SAVOR THE BEST
Web Jan 19, 2019 Sour Cream Avocado slices Fresh lime wedges How We Made These Spicy Pulled Pork Empanadas: Empanadas under …
From savorthebest.com
4.7/5 (58)Total Time 2 hrs 25 minsCategory Main DishCalories 524 per serving
From savorthebest.com
4.7/5 (58)Total Time 2 hrs 25 minsCategory Main DishCalories 524 per serving
PORK EMPANADAS RECIPE - CILANTRO PARSLEY
Web Sep 24, 2021 Food safety What are Pork Empanadas? Pork empanadas are a type of Latin American pastry that is filled with seasoned ground pork and other ingredients, such as onions, peppers, and spices. …
From cilantroparsley.com
From cilantroparsley.com
RECIPE: 3-INGREDIENT PULLED PORK EMPANADAS! - THE …
Web Jul 5, 2022 Preheat oven to 425º. Line a cookie sheet with parchment paper. Cut out rounds of puff pastry with a bowl and set on the parchment paper. 1 Puff Pastry Sheet. Top with 1-2 Tbsp of Curly’s Pulled Pork & …
From thefoodhussy.com
From thefoodhussy.com
PULLED PORK EMPANADAS - AN APPETIZER RECIPE
Web Jan 11, 2011 Apple Pulled Pork filling ¼ cup dark raisins ¼ cup golden raisins 2 tablespoons plus 1 teaspoon Calvados apple liqueur 1 tablespoon unsalted butter 2 shallots diced 2 apples chopped (pick a flavorful …
From boulderlocavore.com
From boulderlocavore.com
BAKED PULLED PORK EMPANADAS - SUGAR SALT MAGIC
Web Jul 13, 2017 Preheat the oven to 180C / 350F. Line 2 baking sheets with baking paper. On a lightly floured surface, use a rolling pin to roll out the pastry one disk at a time to about 2-3mm thick. Cut into 16 rounds about …
From sugarsaltmagic.com
From sugarsaltmagic.com
PULLED PORK EMPANADAS WITH APPLE CHIMICHURRI - FOOD NETWORK
Web 2 tablespoons warm water 2 tablespoons lemon juice 2 tablespoons whole milk 1 tablespoons dehydrated lemon peel 1 cup roughly chopped corn kernels Water, for …
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
MAKE THIS BEEF EMPANADA AND CHIMICHURRI RECIPE FROM SAN …
Web May 25, 2021 Make the filling: Step 1: Heat the olive oil in a large skillet over medium-high heat. Add the onions and saute until translucent. Add the cumin, chili powder, and bay …
From eater.com
From eater.com
PULLED PORK EMPANADAS WITH APPLE CHIMICHURRI | PUNCHFORK
Web Pulled Pork Empanadas with Apple Chimichurri 45 mins 25 / 100 Score Food Network 26 Ingredients Ingredients Makes 8 to 10 empanadas 3 cups chopped pulled pork 1 …
From punchfork.com
From punchfork.com
SPICY SWEET PULLED PORK EMPANADAS - FOODIE WITH FAMILY
Web Apr 2, 2013 Lightly roll out each empanada wrapper (just to thin it out a bit) and place about 2 tablespoons of the filling slightly off center. Fold the wrapper in half over the …
From foodiewithfamily.com
From foodiewithfamily.com
QUICK EMPANADAS WITH SEASONED PORK AND CHEESE RECIPE - THE …
Web Oct 15, 2021 Make the Empanadas. Preheat oven to 350 F. Place one sheet of puff pastry on a floured surface, and sprinkle with flour. Roll it out to a slightly larger size, about 12 …
From thespruceeats.com
From thespruceeats.com
SPICY PULLED-PORK EMPANADAS RECIPE | HGTV
Web Preheat oven to 400 degrees Fahrenheit. Whisk together the egg and water until smooth and pale. Remove the empanadas from the refrigerator and use a pastry brush to lightly …
From hgtv.com
From hgtv.com
PULLED PORK EMPANADAS [RECIPE + VIDEO] FILLING AND 3 DOUGH
Web Dec 28, 2022 Cooking. Place the meat and onion in a small pot or large skillet, and pour in the vinegar and enough water to cover it. Boil covered over medium heat until the meat …
From dominicancooking.com
From dominicancooking.com
PULLED PORK EMPANADAS WITH APPLE CHIMICHURRI – RECIPES NETWORK
Web Dec 15, 2018 For the pork: Step 2. In a small bowl mix together all ingredients except pork. Add the pork to a large bowl, pour in the marinade mixture and mix together until …
From recipenet.org
From recipenet.org
BARBECUE: MINI PULLED PORK EMPANADAS RECIPE - SERIOUS EATS
Web Aug 30, 2018 Place a heaping tablespoon of pulled pork to the middle of each round. Seal dough around filling, using tines of a fork to crimp edges shut. Repeat with second disk …
From seriouseats.com
From seriouseats.com
You'll also love