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Pork Empanadas

"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."

Rating: This weblink has been rated 23 times with an average star rating of 4.2 Read Reviews (21)

Rate/Review | 1,334 people have saved this

What to Drink?

Wine Sparkling Wine
Cocktail Mangorita
Prep Time:
40 Min
Cook Time:
20 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 16 servings
 

Ingredients

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 209 | Total Fat: 12.6g | Cholesterol: 42mg

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 view all reviews »

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2003 by Kristen 
DH devoured these. I have much more respect for people who willilingly prepare things like... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 14, 2003 by Mrs_Mike Supporting Member (Click to learn more about Supporting Membership)
This was good, but I would have prefered the filling for the meat portion to be a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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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