Pork Empanadas

[aargnzarf]

I made this savory treat for dinner tonight. Since I had a little bit of free time before bed yesterday I prepped the dough and the filling in advance. The book recommends substituting rolled refrigerator bisquit dough if you won't have enough time to make the cream cheese dough from scratch.

If you can't find fresh currants this time of year, use dried ones, they work great!

I didn't have any crushed red pepper on hand so I used a 1/4 teaspoon of chopped chipoltle in adobe sauce, which I had hanging out in my freezer. I also had double strength tomato paste in a tube, instead of the normal canned stuff. I used the amount called for in the recipe.... definately not too tomato-y.

Ingredients:
1 (8 oz) package cream cheese, softened to room temperatur
6 tablespoons unsalted butter
1 1/4 cups AP flour
3/4 teaspoon salt
3/4 lb ground pork
1 1/4 teaspoons cinnamon
3/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon dried oregano leaves
1/4 teaspoon crushed red pepper
1/2 cup chopped yellow onion
1 tablespoon minced garlic
3 tablespoons tomato paste
2 tablespoons cider vinegar
2 tablespoons light brown sugar
1/4 cup currants
1 tablespoon capers, drained
4 teaspoons chopped green olives
1 cup water
1 large egg, lightly beaten

Directions:
1. Make the pastry: in a bowl of an electric mixer, beat together the cream cheese and butter until smooth. Gradually add the flour and 1/4 teaspoon of the salt and continue beating until they are thoroughly incorporated.

2. Remove the dough from the mixing bowl and transfer to a lightly floured work surface. Knead the dough lightly by hand, then shape dough into a disk and wrap in plastic. Refrigerate the dough for at least 3 hours and up to overnight.

3. While the dough is chilling, prepare the filling: In a medium nonstick skillet over high heat, combine the ground pork, cinnamon, cumin, the remeaining salt, allspice, oregano, and crushed red pepper, and cook, using the spoon to break up any clumps, until the meat is golden brown and cooked through, about 6 minutes. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute, stirring constantly. Add the tomato paste, vinegar, brown sugar, currants, capers, and olives, and stir thoroughly to combine. Stir in the water and reduce heat to medium. Continue to cook, stirring occasionally, until the sauce is very thick and the flavors have come together, about 15 minutes. Remove from the heat and allow to cool completely before proceeding.

4. Position rack in center of oven and preheat the oven to 350 degrees.

5. PLace the dough on a lightly floured work surface and sprinkle with flour. Using a small floured rolling pin, roll out the dough to a circle about 1/8 of an inch thick. Using a small bowl or saucer as a guide, cut as many 5 inch rounds of the dough as you can. Set the rounds aside while you gather the scraps. Press the scraps together and knead lightly to reform the dough into a disk. Roll out as before to a thickness of an 1/8 of an inch and again cut as many rounds as you can. You should be able to get twelve 5 inch rounds of dough.

6. Using a pastry brush, remove any excess flour from the dough rounds.

7. Using a tablespoon measure, top one side of each dough round with about 2 tablespoons of the cooled meat filling. Using a pastry brush, brush the edges of one side of each round with some of the beaten egg, then fold the edges over so that the dough meets to form a half-circle shaped pie. Using tines of a fork, press the edges of the dough circle firmly to crimp.

8. Spray a large baking sheet with non-stick cooking spray and place the meat pies on the prepared baking sheet. Using the tip of the paring knife, cut several small slits into the top of each empanada to allow air to escape while baking.

9. Transfer the baking sheet to the oven and bake for 14 to 16 minutes, or until golden brown.

10. Using oven mitts or pot holders, remove the empanadas from the oven and transfer to a cooling rack. Serve warm.

[jeff]

Very nice write up, out side of missing pictures it's a very detailed guide and should be easy to make regardless.

Thanks!

[aargnzarf]

Unfortunately, my battery charger for my camera is awol. I fear it may have made its way into the closet. And that's a project for another weekend. *fear*

[510dat]

Here's a vote of confidence for this recipe; it's worse than ruffles potato chips in that you can't eat just one. They taste sweeter than the amount of sugar suggests; it may be the currents. In any case, they are delicious, and not at all difficult to make.

[aargnzarf]

Now I'm craving the empanadas.... maybe I should get more fixins at Whole Foods...

[jeff]

Or just hit up your local store and pick up the items needed=)

post your story if you do!

[aargnzarf]

We did end up making a huge batch at Turtle's.... he decided to freeze a whole bunch so he could have some quick and tasty snacks. I wonder if they end up reheating well....

[jeff]

Originally Posted by aargnzarf

We did end up making a huge batch at Turtle's.... he decided to freeze a whole bunch so he could have some quick and tasty snacks. I wonder if they end up reheating well....

Next time try cooking them halfway before freezing them. That's what I would do with eggrolls.