Pork empanadas (meat turnovers)
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Pork empanadas (meat turnovers)
  Pork    Meat    Turnovers    Mexican    Appetizers  
Last updated 6/12/2012 1:18:39 AM. Recipe ID 49604. Report a problem with this recipe.
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      Title: Pork empanadas (meat turnovers)
 Categories: Mexican, Appetizers
      Yield: 16 Servings
 
      2 lb Pork Butt or shoulder roast
      1    Onion, quartered
      2    Garlic cloves
    1/2 ts Salt
      1 ts Oregano
      1 ts Cumin
      2    Bay leaves
  1 1/2 c  All purpose flour + 2tb more
    3/4 c  Masa Harina
      1 ts Baking powder
    1/4 ts Salt
    1/2 c  Lard or solid shortening
      1    Egg, beaten
    1/2 c  Milk
      1 c  Chile chipolta salsa
    1/2 ts Salt
           Milk
 
  This recipe is not as complicatated as it looks. First your prepare
  the filling which is easy to make and can be used for almost anything
  else, such as a taco filling. Next make the dough, which is no harder
  to do than pie dough.
  
  Place pork in large pot.   Cover with water.   Add onion, garlic, 1/2
  ts. salt, oregano, cumin, and bay leaves. Bring to boil, reduce heat,
  and simmer for 1
      1/2    hrs.
  
  While the pork cooks, prepare the dough.  Sift together the flour,
  Masa, baking powder and 1/4 ts. salt. In a separate bowl, beat
  together the egg and 1/2 c. milk. Make a well in the center of the
  dry ingreds..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 bowl, cover, and
  refrigerate.
  
  After pork has simmered for 1 1/2 hrs, preheat oven to 375 F.. Remove
  the pork from the liquid.  Save the stock for soup if you like. Place
  pork in a baking dish or Dutch oven. Brush with hot pepper sauce.
  Bake for 1 hr., or untill meat shreds easily with fork. Remove from
  oven and shred into small pieces. Combine Red Chile Salsa (see #141)
  and remaining 1/2 tsp. salt. On lightly floured surface, flatten a
  piece of dough with the palm of your hand. With rolling pin
  (actually, a piece of cut-off broom handle works best), roll out the
  dough to make a 5" circle, abt. 1/8" thick. Place 2-3 tbs. filling in
  center of the dough. Brush edges of dough with milk. Fold dough over
  filling. Pinch edges together. Crimp with fork to seal. Place on
  lightly greased baking sheet. Bake for 20 min.,, or until golden.
  Remove to rack and cool for abt. 5 min. Serve warm. Can be frozen
  baked or unbaked. If baking from freezer, do not thaw.  Bake in
  preheated 350 F. oven for 25-30 min. Reheat baked frozen at 350 for
       15    min.
 




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Recipe ID 49604 (Apr 03, 2005)

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