Empanada Pork Filling Recipes

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.

Steps:

• For the filling: Coat a large wide pot with extra-virgin olive oil and set over medium-high heat. Add the pork, cumin and some salt, and cook until the pork is cooked through. Using a slotted spoon, remove the meat and set aside. Return the pan to the heat, and coat with more oil if needed. Add the onions, season with salt and cook for 4 to 5 minutes. Toss in the poblanos and cook for 3 to 4 minutes. Add in the garlic and cook for 1 minute. Return the pork to the pan and add the potatoes. Season with salt, and stir to combine. Add the cilantro and stir to combine. Add the wine and scrape the crud off the bottom of the pan. Then add the stock and bay leaf. Taste and season if needed. Bring to a boil and then reduce to a simmer. Partially cover and simmer for 10 minutes. Remove the lid and continue to cook, stirring frequently, until most of the liquid evaporates. The filling should be saucy but not soupy. Remove the bay leaf and cool the filling completely.
• For the dough: In a large bowl, sift together the flour, masa harina, baking powder and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup water, and work it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
• Lightly dust a rolling pin and a clean surface with flour. Divide the dough in half. Refrigerate half of the dough and roll out the other half of the dough to 1/8-inch thick. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough. Repeat with the remaining dough.
• In a small bowl, beat the egg with 1 tablespoon water. Spoon 2 generous tablespoons of the filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill for at least 30 minutes.
• For the sauce: Preheat a grill pan to high heat. Grill the tomatillos on all sides until charred, then remove and cool. When cool enough to handle, coarsely chop the tomatillos.
• Coat a large saute pan with oil and set over medium heat. Add the garlic, jalapenos and half of the cilantro, and cook for 2 minutes. Add the tomatillos, season with salt and stir to combine. Cook, stirring occasionally, for 7 to 8 minutes. Remove from the heat and add the lime zest and juice and the remaining cilantro. Transfer to a food processor and puree until smooth.
• Preheat the oven to 375 degrees F. Grease a baking sheet.
• Place the empanadas on the prepared baking sheet and brush the tops with some egg wash. Using a fork, prick a few holes in the tops of the empanadas for the steam to escape. Bake until golden brown, 30 minutes.
• Serve hot with the charred tomatillo salsa.

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.

Steps:

• Make filling:.
• Heat 4 T oil in a frying pan and fry the onions, adding the garlic when onions begin to color. Set aside.
• Add pork loin and ham to the frying pan and fry till colored, stirring. Set aside (add to onions and garlic).
• Add 1 T oil, sausage and the peppers to the pan and fry. Add to cooked pork and onions.
• Deglaze the pan with the wine, allowing it to bubble and reduce. Return all the ingredients to the skillet.
• Add the tomatoes, saffron, paprika and parsley and season with salt and pepper. Cook gently for 20-30 minutes, leave to cool.
• Meanwhile, make the dough. Put the cornmeal into a food processor.
• Add the dried yeast with the sugar.
• Gradually add the flour, salt, water, oil and 2 eggs and beat, to make a smooth, soft dough.
• Turn the dough into a clean bowl, cover with a dishtowel and leave in a warm place for 40-50 minutes to rise.
• preheat oven to 400. Grease a shallow roasting pan or 12x8 dish. Halve the dough, roll out one half on a floured surface, a little larger than the pan.
• Lift this into place, leaving a border hanging over the edge.
• Spoon in the filling. roll out the other half of dough and lay in place.
• Fold the outside edge of bottom crust over the top and press gently all around edges. Prick the surface and brush with beaten egg.
• Bake pie for 30-35 minutes.
• Cut into squares.

Steps:

• Stir flour into water in a small bowl until dissolved.
• Heat oil in a large skillet over medium heat and saute onion in oil until softened, about 5 minutes; add ground beef, olives, cumin, and paprika. Cook and stir the beef mixture until the beef is completely browned, 7 to 10 minutes.
• Pour flour-water mixture into the beef and stir to coat evenly. Add raisins, stir, and cook until the raisins are plump, about 5 minutes. Fold eggs into the beef mixture; season with salt and pepper. Set aside to cool before using to fill empanadas.

Steps:

• Boil meat until tender, cool, grind fine.
• To 2 cups of the minced meat, add the spices, nuts, brown sugar.
• The filling must be moist.
• If the filling is too dry, add more apple jelly or corn syrup.
• (Cooking time includes preparation time).