Instant Pot Pork Empanadas Recipes

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PORK EMPANADAS



Pork Empanadas image

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

2 pounds pork butt roast
1 onion, quartered
2 cloves garlic
½ teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
2 bay leaves
1 ½ cups all-purpose flour
¾ cup masa harina
1 teaspoon baking powder
¼ teaspoon salt
½ cup lard
1 egg, beaten
½ cup milk
1 cup chipotle salsa

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 BEEF AND PORK EMPANADAS RECIPE BY TASTY



Spicy Beef And Pork Empanadas Recipe by Tasty image

Here's what you need: cashews, goat cheese, cream, milk, sugar, salt, onion, garlic, ground pork, ground beef, salt, pepper, tomatoes, pear, apple, peach, plantain, raisin, almond, pine nuts, poblano chiles, flour, salt, butter, milk, egg, egg wash, fresh cilantro, pomegrante

Provided by Cyrus Kowsari

Categories     Dinner

Yield 6 servings

Number Of Ingredients 29

¾ cup cashews
6 oz goat cheese
½ cup cream
1 cup milk
4 tablespoons sugar
1 teaspoon salt
½ onion, diced
4 cloves garlic, minced
½ lb ground pork
½ lb ground beef
salt, to taste
pepper, to taste
2 tomatoes, diced
1 pear, diced
1 apple, diced
1 peach, diced
½ plantain, diced
½ cup raisin
½ cup almond, sliced
¼ cup pine nuts
3 poblano chiles
1 cup flour
1 tablespoon salt
½ cup butter
½ cup milk
1 egg, beaten
egg wash
fresh cilantro
pomegrante

Steps:

  • Blend all the cashew cream ingredients in a blender until smooth. Set aside.
  • Fry onion and garlic for a few minutes, then add the ground pork and the ground beef, seasoned with salt and pepper. Continue stirring and browning the meat until cooked through, about 3-5 minutes.
  • Add all the fruit, raisins, almonds, and pine nuts, stir to combine, then remove from heat and chill.
  • Poach the poblano pepper, remove the skin. Open and remove the seeds and veins, then cut into strips. Set aside.
  • Preheat oven to 500˚F (250˚C) (or as high as your oven will go).
  • For the empanada dough, mix flour, butter, salt and milk, kneading into a dough. Add egg, then knead until firm.
  • Pinch off a bit of dough and flatten into a circle, adding two strips of chile poblano and the meat filling.
  • Put a bit of water on your finger and wet the edge of half the empanada. Close the empanada and use a fork to seal the edges.
  • Brush with an egg wash before putting on a baking sheet.
  • Bake 20-25 minutes or until golden brown.
  • Top the empanadas with cashew cream and garnish with pomegranate and cilantro.
  • Enjoy!

Nutrition Facts : Calories 961 calories, Carbohydrate 67 grams, Fat 63 grams, Fiber 6 grams, Protein 38 grams, Sugar 32 grams

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