Pork And Sweet Potato Empanadas
Serves: 2
Citlalli Gibson
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Granulated Garlic1 cup
Coarse Kosher Salt1 cup
Sweet Paprika (smoked)1 cup
Cumin Powder1 cup
Onion Powder1 cup
Black Pepper2 cups
All-Purpose Flour2 tsps
Baking Powder1
Salt1 pinch
Sugar1 cup
Shortening1 cup
Water (cold)1 cup
Black Bean (cooked)1 tsp
Ground Cinnamon1 cup
Pineapple (diced)1 cup
Red Onion (diced)1 cup
HoneyDirections:
1
Watch how to make this recipe
2
For the pork: Combine the spices in a medium bowl
3
Mix 1/4 to 1/2 cup of the spice mixture with the pork, until completely coated, and let marinate for 2 hours
4
(Reserve the remainder of the spices for another time
5
) In a large pot add the pork and enough water to cover and bring to a boil
6
Reduce the heat and simmer until the meat pulls apart easily
7
Set aside to cool
8
Shred with a fork
9
For the dough: In a large bowl combine the dry ingredients and shortening and mix
10
Add small amounts of the water at a time until the dough forms
11
Knead for a few minutes, and then wrap the dough in plastic and allow to rest for 1 hour
12
After the dough rests, on a floured table roll out the dough to 1/8-inch thick
13
Cut 4-inch disks and set aside in the refrigerator
14
Excess scraps can be rolled again for more disks, just allow the scrap ball to rest before rolling
15
For the filling: In a large bowl, combine the shredded pork with the sweet potato, black beans, cilantro, cinnamon and some salt and pepper
16
Mix well
17
In another bowl, mix equal parts cold water and flour to use as a binder for the empanadas
18
Fill the dough disks with a generous spoon of the filling, brush the outer edges with the flour and water mix and then fold over so it looks similar to ravioli
19
Crimp the edges with a fork and set aside for frying
20
For the salsa and glaze: In a medium bowl, mix all the ingredients for the salsa
21
In a separate bowl combine the ingredients for the glaze
22
Preheat 3 inches of oil in a large saucepan or Dutch oven to 350 degrees F
23
In batches, fry the empanadas for 3 to 5 minutes or until they are golden brown
24
Brush the empanadas with the chipotle-honey glaze and serve on a bed of the salsa
25
Garnish with fresh cilantro sprigs and some of the glaze