EMPANADAS ARE THE AMERICAN VERSION OF “HOT POCKETS”! THEY ORIGINATED IN SPAIN AS A PORTABLE FOOD, AND ARE NOW SERVED ALL OVER LATIN COUNTRIES AS TAPAS, SNACKS, MAIN COURSES, AND DESSERTS. THIS RECIPE IS MADE WITH PORK AND LOTS OF DELICIOUS SPICES. MAKE LOADS OF THEM AND, IF YOU WISH, FREEZE BEFORE BAKING. WHEN YOU’RE READY TO COOK, JUST POP IN A 350 DEGREE OVEN FOR 30 MINUTES, AND YOU HAVE A YUMMY SNACK OR MEAL.
Prep Time: 60 minutes Cook Time: 25 minutes Serves: 4-6
- 1 tbsp. olive oil
- 1 (12-ounce) pork tenderloin, trimmed, cut into ⅓” medallions
- 1 serrano chili, minced
- 2 tsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. cinnamon
- 1 tsp. ground allspice
- ½ cup golden raisins
- ¼ cup fresh lime juice
- 6 tbsp. sour cream
- ½ tsp. chipotle powder
- 1 cup all purpose flour
- 1 cup masa harina (cornmeal)
- 1 tsp. baking powder
- 1 tsp. salt
- 4 ounces (1 stick) unsalted butter, cut into small pieces
- ½ cup plus 1 tbsp. water
- 2 large eggs
1. For Filling:
2. Heat oil in large nonstick pan over medium-high heat.
3. Add pork, Serrano, chili powder, cumin, chipotle powder, cinnamon, and allspice to the skillet and stir for 3 minutes. Add raisins and lime juice, bring to a boil and cook until almost all liquid evaporates, about 1 minute. Remove from heat. Mix in the almonds and sour cream.
4. Season with salt and pepper. Cool.
5. For Dough:
6. In food processor, mix flour, masa harina, baking powder, and salt just until combined. Gradually add butter, and pulse after each addition, just until mixture resembles a course cornmeal.
7. Whisk water and 1 egg in a small bowl, and gradually add to the dry mixture, just until a soft dough forms (do not over-mix!!)
8. Remove dough from processor, and divide dough into to halves.
9. Roll out on half on floured surface to ⅛” thickness. Cut 4-inch circles out of dough. You should get about 12 rounds per dough half. Repeat with other half of dough.
10. Whisk remaining egg in a small bowl to blend. Place 2 tbsp. of filling in center of each dough circle. Lightly brush edges with egg.
11. Fold dough over, pressing edges with a fork to seal. Place on prepared baking sheets. Cover with plastic wrap and chill for about thirty minutes (can be made a day ahead of time and refrigerated)
12. Preheat oven to 375 degrees.
13. Brush empanadas with beaten egg. Bake until lightly golden brown, about 25 minutes.