Pork Empanadas

Since tomorrow is Cinco de Mayo, I figure that this would be a perfect time to make a savory empanada. A few weeks ago I went for a sweet one for my very first time, but I have to say that this one exceeded my expectations in flavor and I definitely got better with the dough!

 Pork Empanadas with avocado dipping sauce

Empanadas are so diverse there really is no recipe for them that is the same. I thought about all the flavors that I wanted to experience in my empanada and I ultimately wanted to make it unique, but it ended up being fairly traditional. I guess sometimes the traditional flavors are still the best and what I crave. Enjoy!

Pork Empanadas

Yield: 12-16 empanadas

Ingredients:

Filling
1 pound ground pork
1 medium potato peeled and cubed in small cubes
2 cloves garlic minced
1 small onion diced
1 carrot diced
2 teaspoons fresh thyme
1 cup green spanish olives, chopped
1 can tomato paste
1/4 cup water
1 1/2 teaspoon cumin
salt
pepper
empanada dough, (recipe below or frozen and defrosted discs)
avocado dipping sauce (recipe below)

Avocado Dipping Sauce
1 large avocado, mashed
1/4 cup mayonnaise
1/4 sour cream or plain greek yogurt
1 lime, zested
1 1/2 teaspoon lime juice
2 to 3 garlic cloves, minced
1/2 bunch of fresh cilantro leaves, chopped
salt
pepper

Empanada Dough
adapted from: http://laylita.com/recipes/2008/02/06/how-to-make-empanada-dough/
ingredients
3 cups all-purpose flour
1/4 teaspoon salt
1 1/2 stick unsalted butter cut into cubes and chilled
1 egg
4 5 tablespoons water

Pork Empanadas stacked

Directions:

Filling

In a pan, season ground pork with salt, pepper and cumin. Brown and set aside.

Heat the olive oil in pan over medium heat. Add onion and garlic and cook until the onion is translucent, about 5 minutes. Add the seasoned browned pork to the onion and garlic; stir and cook for about 5 minutes. Mix the fresh thyme, potato, olives, carrots and tomato paste into the pork mixture.Pour in water, cover and cook together until the vegetables are tender, stirring a few times throughout, about 10 minutes. Cool filling completely before spooning into empanada dough.

On lightly floured work surface, roll out dough and with a 5 inch biscuit cutter, cut into 12 discs. Spoon 2 tbsp. cooled mixture into middle of dough. Fold in half and seal edges by pressing with fork or a curl type seal method. Transfer to parchment-lined baking sheet. Repeat with remaining pastry rounds and filling to make 12 empanadas. Place in refrigerator to chill while oven heats up. This will seal them better and improve the results of your baking. 

Heat oven to 425°F.

After empanadas are chilled, brush the tops with beaten egg. Make small slit in top of each empanada to vent while baking.

Bake about 20 minutes so that empanadas are puffed and golden brown. Transfer to rack and cool. Serve warm or at room temperature.

Avocado Dipping Sauce

Mash all lumps from the avocado until creamy and smooth. Blend together with mayonnaise and sour cream. Add lime zest, lime juice, cilantro and garlic. Mix well. Add salt and pepper to taste.

Empanada Dough

Mix the flour and salt in a food processor.
Add butter, egg and water. Pulse blender until dough ball begins to form.
Remove from food processor and form dough into 2 balls. Wrap in plastic wrap and flatten slightly. Chill in the refrigerator for at least 30 minutes.
Roll the dough into a thin sheet and cut out round disc shapes for empanadas with large biscuit cutter.
Use immediately, or store in the refrigerator/freezer to use later.

Pork Empanadas ready to eat

Pork Empanadas
Yields 12
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Ingredients
  1. 1 pound ground pork
  2. 1 medium potato peeled and cubed in small cubes
  3. 2 cloves garlic minced
  4. 1 small onion diced
  5. 1 carrot diced
  6. 2 teaspoons fresh thyme
  7. 1 cup green spanish olives, chopped
  8. 1 can tomato paste
  9. ¼ cup water
  10. 1 ½ teaspoon cumin
  11. salt
  12. pepper
  13. empanada dough, (recipe below or frozen and defrosted discs)
  14. avocado dipping sauce (recipe below)
Instructions
  1. In a pan, season ground pork with salt, pepper and cumin. Brown and set aside.
  2. Heat the olive oil in pan over medium heat. Add onion and garlic and cook until the onion is translucent, about 5 minutes. Add the seasoned browned pork to the onion and garlic; stir and cook for about 5 minutes. Mix the fresh thyme, potato, olives, carrots and tomato paste into the pork mixture.Pour in water, cover and cook together until the vegetables are tender, stirring a few times throughout, about 10 minutes. Cool filling completely before spooning into empanada dough.
  3. On lightly floured work surface, roll out dough and with a 5 inch biscuit cutter, cut into 12 discs. Spoon 2 tbsp. cooled mixture into middle of dough. Fold in half and seal edges by pressing with fork or a curl type seal method. Transfer to parchment-lined baking sheet. Repeat with remaining pastry rounds and filling to make 12 empanadas. Place in refrigerator to chill while oven heats up. This will seal them better and improve the results of your baking.
  4. Heat oven to 425°F.
  5. After empanadas are chilled, brush the tops with beaten egg. Make small slit in top of each empanada to vent while baking.
  6. Bake about 20 minutes so that empanadas are puffed and golden brown. Transfer to rack and cool. Serve warm or at room temperature.
OINKCOOKING http://www.oinkcooking.com/
Avocado Dipping Sauce
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Ingredients
  1. 1 large avocado, mashed
  2. ¼ cup mayonnaise
  3. ¼ sour cream or plain greek yogurt
  4. 1 lime zested
  5. 1 ½ teaspoon lime juice
  6. 2 to 3 garlic cloves, minced
  7. ½ bunch of fresh cilantro leaves, chopped
  8. salt
  9. pepper
Instructions
  1. Mash all lumps from the avocado until creamy and smooth. Blend together with mayonnaise and sour cream. Add lime zest, lime juice, cilantro and garlic. Mix well. Add salt and pepper to taste.
OINKCOOKING http://www.oinkcooking.com/
Empanada Dough
Write a review
Print
Ingredients
  1. 3 cups all-purpose flour
  2. ¼ teaspoon salt
  3. 1 ½ stick unsalted butter cut into cubes and chilled
  4. 1 egg
  5. 4 - 5 tablespoons water
Instructions
  1. Mix the flour and salt in a food processor.
  2. Add butter, egg and water. Pulse blender until dough ball begins to form.
  3. Remove from food processor and form dough into 2 balls. Wrap in plastic wrap and flatten slightly. Chill in the refrigerator for at least 30 minutes.
  4. Roll the dough into a thin sheet and cut out round disc shapes for empanadas with large biscuit cutter.
  5. Use immediately, or store in the refrigerator/freezer to use later.
OINKCOOKING http://www.oinkcooking.com/
Pork Empanadas dipped

 

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