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
PORK EMPANADAS WITH THYME
These savory Pork Empanadas with Thyme patties can be an appetizer or part of a full meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h30m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 484 g, Fat 25 g, Fiber 2 g, Protein 14 g
PORK EMPANADAS
This recipe can also be made with shredded beef or chicken. This recipe is from Mark Bittman's cookbook "The Best Recipes in the World".
Provided by Queen Dana
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
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.
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.
SPICY BEEF AND PORK EMPANADAS RECIPE BY TASTY
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
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
PORK EMPANADA
From The Food and Cooking of Spain, Africa and the Middle East. Posted for ZWT III. The original recipe had a LOT of meat in it, so I adapted it to something that had a bit more variety of texture and flavor. The crust rises more when you bake it, so make sure you roll it out pretty thin. It has a cornbread type of texture, so if you like a flakier crust, you might want to try Recipe #189764 (I haven't tried using it for this dish - you might need to make 1 1/2 times the recipe for this empanada.)
Provided by pattikay in L.A.
Categories Savory Pies
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 25
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.
Nutrition Facts : Calories 610.6, Fat 22.9, SaturatedFat 5.1, Cholesterol 109.3, Sodium 658.4, Carbohydrate 74.1, Fiber 9.9, Sugar 4.2, Protein 24.7
EMPANADAS WITH SPICY PORK
These bite-sized empenadas and pork are a delicious hors d'oeuvre that can be served with a salsa verde.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 60
Number Of Ingredients 18
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.
More about "pork empanada recipes"
HOW TO COOK THE BEST PORK EMPANADA - EAT LIKE PINOY
From eatlikepinoy.com
5/5 (1)Total Time 45 minsCategory SnackCalories 1781 per serving
- Then add the shortening and water. Mix well for 10 minutes until it gets smooth. Cover and set aside.
- Saute garlic and onion for 5 minutes. Then add the ground pork, season with salt and pepper. Stir continuously until it boils or until the pork turns brown.
PORK EMPANADA RECIPE | PANLASANG PINOY MEATY RECIPES
From panlasangpinoymeatrecipes.com
5/5 (7)Total Time 1 hr 15 minsCategory AppetizerCalories 108 per serving
- Combine flour, white sugar, baking powder and salt. Mix the dry ingredients using a wire whisk.
SPICY PULLED PORK EMPANADAS - SAVOR THE BEST
From savorthebest.com
OUR BEST EMPANADA RECIPES | ALLRECIPES
From allrecipes.com
PORK EMPANADAS | SPANISH RECIPES | GOODTO
From goodto.com
9 EMPANADAS RECIPE IDEAS | TASTE OF HOME
From tasteofhome.com
EMPANADAS - ONTARIO PORK
From ontariopork.on.ca
CHIPOTLE PULLED PORK EMPANADAS - FROM LEFTOVERS?
From frugalhausfrau.com
CURRIED PORK EMPANADAS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
QUICK EMPANADAS WITH SEASONED PORK AND CHEESE RECIPE
From thespruceeats.com
4.6/5 (16)Total Time 45 minsCategory Appetizer, Snack, LunchCalories 119 per serving
PORK PICADILLO EMPANADAS/PASTELILLOS/EMPANADILLAS
From senseandedibility.com
HATCH CHILE PORK EMPANADAS - GARLIC & ZEST
From garlicandzest.com
PARTY-STYLE PORK EMPANADA RECIPE | MYRECIPES
From myrecipes.com
10 BEST GROUND PORK EMPANADA RECIPES | YUMMLY
From yummly.com
PORK EMPANADA EASY FILIPINO RECIPE | AMIABLE FOODS
From amiablefoods.com
PORK EMPANADAS - YUMMY ADDICTION
From yummyaddiction.com
EASY & DELECTABLE MOJO PORK EMPANADAS RECIPE
From twisttravelmag.com
BAKED SPICY PULLED PORK EMPANADAS - SUGAR SALT MAGIC
From sugarsaltmagic.com
CUMIN SPICED PORK EMPANADAS - MEYER NATURAL
From meyernatural.com
CHEESY PULLED PORK EMPANADAS WITH SPICY GREEN SAUCE
From gooddishtv.com
BEEF AND PORK EMPANADAS RECIPE | MAGNOLIA DAYS
From magnoliadays.com
OLIVE AND PORK EMPANADAS - CHATELAINE
From chatelaine.com
17 EMPANADA RECIPES (+ BEST FILLING IDEAS) - INSANELY GOOD
From insanelygoodrecipes.com
PULLED PORK EMPANADAS | FOODTALK
From foodtalkdaily.com
FILIPINO PORK EMPANADA - SALU SALO RECIPES
From salu-salo.com
FILIPINO PORK EMPANADA RECIPE - BITE MY BUN
From bitemybun.com
PORK EMPANADAS(EMPANADAS DE MAIZ) - LA PIñA EN LA COCINA
From pinaenlacocina.com
QUICK + EASY EMPANADA RECIPES - PILLSBURY.COM
From pillsbury.com
PANLASANG PINOY - YOUR TOP SOURCE OF FILIPINO RECIPES
PORK TENDERLOIN EMPANADAS - BELQUI'S TWIST
From belquistwist.com
GROUND PORK EMPANADAS - HATFIELD
From simplyhatfield.com
PORK EMPANADAS | EMERILS.COM
From emerils.com
HOW TO MAKE SPECIAL PORK EMPANADA - PINOY EASY RECIPES
From pinoyeasyrecipes.com
PORK EMPANADA RECIPE | PANLASANG PINOY MEATY RECIPES
From pinterest.ca
PORK EMPANADAS / EASY FLAKY EMPANADA DOUGH THAT CAN BE FRIED
From youtube.com
SWEET PORK EMPANADAS – ADVENTURES WITH TEA
From adventureswithtea.com
PORK & APPLE EMPANADAS, A TWIST ON A CLASSIC EMPANADA RECIPE
From unclejerryskitchen.com
SHRIMP AND PORK EMPANADAS | BETTER HOMES & GARDENS
From bhg.com
PORK CARNITAS EMPANADAS - COURTNEY'S SWEETS
From courtneyssweets.com
PORK AND SWEET POTATO EMPANADAS | BETTER HOMES & GARDENS
From bhg.com
BBQ PULLED PORK EMPANADAS RECIPE - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love