Pork Empanada 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 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:

• Preheat the oven to 425 degrees F.
• Add the oil to a large saute pan over medium-high heat. Season the pork with chili powder, salt and pepper, to taste, and quickly sear for 2 minutes. Remove from the pan to a bowl and cool slightly. Add the scallions, cilantro, chipotles and queso fresco and mix well.
• Roll out the pie rounds on a lightly floured surface and using a 3-inch biscuit cutter, punch out rounds of dough. Put about 2 tablespoons of the filling, off-center, on each dough round. Brush the edges of the dough with beaten egg. Fold the dough over the filling and crimp the edges with a fork. Arrange them on a half sheet tray lined with parchment paper and brush the tops with remaining beaten egg. Bake until nicely browned, about 13 to 15 minutes. Remove the empanadas from the oven and arrange them on a platter. Serve with the dipping sauce.
• Dipping Sauce:
• In the same pan the pork was cooked in, add the butter. Turn the heat to high and add the shallots. Cook the shallots until nicely caramelized, about 4 to 5 minutes. Add the shallots, avocado, olive oil, red wine vinegar and sour cream to a blender. Season with salt and pepper, to taste, and puree until smooth and velvety. Transfer to a serving bowl and serve with the empanadas.

Steps:

• Set a steamer basket in a pot with 2 inches boiling water. Add potato, cover, and cook until tender, 10 to 15 minutes. In a large skillet, heat oil over medium. Add onion and garlic; cook, stirring occasionally, until onion softens, 5 to 7 minutes. Raise heat to high and add pork, thyme, and sage; cook, breaking up meat with a spoon, until pork is no longer pink, about 4 minutes. Add flour; cook, stirring, until blended, about 30 seconds. Add raisins (if using) and 2 tablespoons water; cook until thickened, about 1 minute. Remove from heat and stir in potato, pine nuts (if using), and vinegar. Season filling with salt and pepper and let cool.
• Preheat oven to 400, with racks in upper and lower thirds. On a floured surface, divide dough in half and roll each piece to an 1/8-inch thickness. Using a 6-inch cookie cutter or plate as a guide, cut out 8 circles. Place 1/4 cup filling on half of each circle, leaving a 1/2-inch border. Brush edge of dough with water; fold top half over filling. Press edges to seal, then crimp firmly with a fork.
• Transfer empanadas to two baking sheets lined with parchment. In a bowl, beat egg with 1 tablespoon water. Brush empanadas with egg wash and top with thyme sprigs. Bake until golden brown, 30 to 40 minutes, rotating sheets halfway through.

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:

• In a large bowl or food processor combine flour, masa harina, baking and baking powder. Cut in lard and a slowly add in the water.
• Knead dough on lightly floured surface until smooth. Shape into 12 balls and refrigerate for 20 minutes.
• Preheat oven to 450°F Roll out each ball of dough into a 6 inch circle. Drop about 2 tablespoons of pork in the center of each circle.
• Fold the circles and seal the dough using a fork or pastry tool. Brush with milk. Bake for about 20 minutes or untill golden brown.

Steps:

• Toast spices in small, heavy skillet over medium-high heat, shaking pan often, 2 to 3 minutes. Be careful not to scorch spices. Let cool, finely grind, and combine with garlic.
• Heat oven to 425 degrees. Bring pork to room temperature; rub with spice mixture. Roast in a heavy roasting pan until pork is very well done and falling off the bone, about 2 1/2 hours. Let stand until cool enough to handle. Trim fat and remove pork from bone. Dice into small pieces, cover, and set aside.
• Heat oil in large skillet over medium heat. Add onions; saute, stirring, until soft, about 5 minutes. Add pork, 2 cups salsa verde, 1 1/2 teaspoons salt, pepper, and stock. Simmer until liquid starts to thicken, 5 to 8 minutes.
• Whisk together flour, shortening, remaining 1/2 teaspoon salt, and baking powder in bowl. Add 2 1/2 cups warm water; knead dough until smooth. Cover; let stand 10 minutes. Divide into 60 1 1/2-inch balls; cover with plastic.
• Lightly flour work surface; roll out each dough ball to 3 1/2-inch disk. Place 1 heaping tablespoon pork filling in center of each; fold dough to enclose filling and form a half moon. Seal edges by crimping with fork.
• Preheat oven to 425 degrees. Arrange empanadas on parchment-lined baking sheets; generously brush with butter. Bake 2 pans (meanwhile, refrigerate others) until light brown, 20 to 25 minutes; rotate pans between racks halfway through. Let cool slightly; bake remaining pans. Serve with remaining salsa verde.