Recipe by lola
"This pork filling can be made way ahead of time to shorten the preparation time for empanadas. Use with recipe for Empanada Dough."
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salt and pepper to taste
1 (9 ounce) box
frozen peas and carrots
1 (1.5 ounce) box
Easy recipe to follow, i added adobo seasoning to it as well.
This was Delicious! ! I added some chopped jalapeno and onion. I used Grand biscuits that I flattened and used to fill them. Cilantro was also thrown in. I baked them up and served them with creamy avocado and Mexican Creme. The meat was already seasoned and chopped along with a can of beer, so I put it in the oven and went to work out. When I got back, the house smelled Good! They were very mummy if not a bit Hot from peppers. Thanks Lola. Keeper
SO GOOD, doctored up a little
The raisins mixed with the meat reminded me of Indian food, so I added curry. I had to add a lot of salt and curry before the pork stopped tasting watery. I used a lot more raisins about 3 handfuls. I subbed corn for the peas and carrots. My husband raved it. He told me several time that it was delicious. He also said it didn't need ketchup. From him this is high praise indeed. I will definitely be making my version again.
* Percent Daily Values are based on a 2,000 calorie diet.
Empanada Pork Filling
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 67
** Calories from Fat: 35
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