Pork Empanadas
Description
A pork butt is slow cooked to make a savory filling that's tucked inside a homemade pastry. These can be frozen, baked or unbaked; the pork and empanada dough can be made ahead of time.
Ingredients
•
2 pounds pork butt roast
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1 onion, quartered
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2 cloves garlic
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1/2 teaspoon salt
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1 teaspoon dried oregano
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1 teaspoon ground cumin
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2 bay leaves
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1 1/2 cups all-purpose flour
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3/4 cup masa harina
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1 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup lard
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1 egg, beaten
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1/2 cup milk
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1 cup chipotle 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 flour, masa harina, baking powder, and salt. Add shortening to dry ingredients and mix well. In a separate bowl, beat together egg and 1/2 cup milk. Make a well in the center of dry ingredients. Add egg mixture and stir with a fork until dough comes together in a ball. Divide dough into 16 even pieces and roll each piece into a ball. Place in a container, cover, and refrigerate.
3
Preheat the oven to 375 degrees F (190 degrees C).
4
After 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 a fork. Remove from the oven (keep the oven turned on) and shred into small pieces. Add salsa to shredded pork.
5
Lightly grease a baking sheet.
6
On a 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 a fork to seal.
7
Place on the prepared baking sheet and repeat with remaining empanada dough. Leftover filling can be frozen or used in tacos, tamales, or burritos.
8
Bake in the preheated oven until golden, about 20 minutes. Remove to rack and cool for about 5 minutes. Serve warm.