Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, pork picadillo empandas. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
These baked Pork Picadillo Empanadas have a ground pork filling stuffed into a refrigerated biscuit. This is the easiest empanada recipe ever. Serve with a side of salsa for an unbelievable appetizer, lunch, dinner, or gameday snack.
Pork Picadillo Empandas is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Pork Picadillo Empandas is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can cook pork picadillo empandas using 20 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Pork Picadillo Empandas:
- Get 12 oz ground pork butt
- Get 2 tsp vegetable oil
- Take 1/2 oz jalapeño minced
- Get 2 tsp chili powder
- Prepare 1 tsp ground cumin
- Prepare 1 tsp ground cinnamon
- Make ready 1/4 tsp ground allspice
- Take 2 oz golden raisins, plumped in water
- Get 2 oz sliced almonds, blanched, chopped
- Get 3 tbsp lime juice
- Prepare 2 tbsp sour cream
- Take to taste Salt/ Pepper
- Make ready Empanada Dough
- Prepare 6 3/4 oz all purpose flour
- Make ready 4 oz masa harina
- Prepare 3 1/2 tsp baking powder
- Get 1 tsp salt
- Take 4 oz lard melted, cooled
- Take 6 oz water or as needed
- Prepare 2 eggs
Pork Empanada is a type of pastry that has been stuffed with pork. In this pork empanada recipe, we will be making pork picadillo, which be stuffed into our homemade empanada dough. Here's the good news, making empanada dough does not need to be all-manual and labor intensive. Puerto Rican Picadillo: beef hash seasoned with sofrito.
Instructions to make Pork Picadillo Empandas:
- Heat oil in a sauté pan to medium-high heat. Add ground pork until no longer pink. Stir in jalapeño and seasonings until most of liquid evaporates.
- Transfer to a bowl and add raisins and almonds. Season with lime juice. Fold in sour cream adding just enough to bind meat filling. Put in fridge to cool.
- To make dough blend flour, masa harina, baking powder and salt in a bowl. Add melted lard and mix by hand until moistened. Blend 4oz of water and 1 egg at a time gradually. When dough forms into a ball lightly knead until pliable.
- To assemble roll out dough into 3 in circles. Add small amount of filling, about a 1/2 oz to middle. Brush edges with egg wash, fold in half and seal seams with a fork. Transfer to parchment lined pans and refrigerate until ready to fry
- Heat oil in a deep 2 1/2 in pan or deep fryer to 350. Add empanadas to hot oil and fry both sides until golden brown. Drain on paper towels. Serve hot with pico de gallo or salsa.
Great with rice, or as a filling for empanadas, papas rellenos and tacos! (Popular in Cuban and Latin American cuisine). My Puerto Rican recipe series continues. The first is for Puerto Rican Picadillo, which is a ground beef hash. Puerto Rican Empanadas are tasty little snacks are also known as baked empanadas, Puerto Rican Empanadillas and Pastelillos de Carne. They are a hand pie recipe using ground beef and potato filling that is just bursting with flavor!.
So that’s going to wrap it up for this exceptional food pork picadillo empandas recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
