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Pork Empanadas

SUBMITTED BY: Michele O'Sullivan

"Tender pork turnovers. Filling can be used for almost anything else, such as taco filling. Can be frozen baked or unbaked. If baking from freezer, do not thaw. Bake in preheated 350 degree F oven for 25 to 30 minutes. Reheat baked frozen at 350 for 15 minutes."

RECIPE RATING:

Read Reviews (14)

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PREP TIME	40 Min
COOK TIME	20 Min
READY IN	1 Hr 30 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

2 pounds pork butt roast
1 onion, quartered
2 cloves garlic
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
2 bay leaves
1 1/2 cups all-purpose flour
3/4 cup masa harina
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup lard
1 egg, beaten
1/2 cup milk
1 cup salsa

DIRECTIONS

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 size 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 and shred into small pieces. Add salsa to shredded pork.
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 each dough circle. Brush edges of dough with milk. Fold dough over filling. Pinch edges together. Crimp with fork to seal.
Place on a lightly greased baking sheet. Bake for 20 minutes or until golden. Remove to rack and cool for about 5 minutes. Serve warm.

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REVIEWS

Reviewed on Dec. 23, 2003 by Kristen

DH devoured these. I have much more respect for people who willilingly prepare things like... MORE

Reviewed on Jan. 25, 2003 by T.M. Nebraska

Pretty good. I added 3 ancho chiles (dried/deseeded) to meat/water mixture, and after meat... MORE

Reviewed on Jul. 12, 2003 by ELIZABETH GEHMAN

Thank you for providing a REAL empanada recipe to the mix, where most all of the others turn... MORE

Reviewed on Jul. 3, 2007 by CHELS

This was really good, despite the amount of the lard in there, we ended up cutting that almost... MORE

Reviewed on Dec. 29, 2003 by VANESSA RONSSE

I used a different meat filling, with ancho chillies. The crust is really good. My family... MORE

Reviewed on Jul. 14, 2003 by Mrs_Mike

This was good, but I would have prefered the filling for the meat portion to be a... MORE

Reviewed on Dec. 18, 2007 by brownie

Excellent! Very yummy and easy to make. I made mine with cornmeal since I didn't have masa... MORE

Reviewed on Apr. 22, 2007 by Dave-bo-bave

These were delicious, but to save time, instead of making the pastry part, Goya makes empanada... MORE

Reviewed on Sep. 10, 2006 by emilyadaniels

I am not a big empanandas fan, but I do love using the recipe for pulled pork and using it for... MORE

Reviewed on Apr. 7, 2005 by AMYGATES123

These empanadas were a big hit with my husbands family. But I agree they are somewhat dry.... MORE

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