Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, pork picadillo empandas. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Pork Picadillo Empandas is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Pork Picadillo Empandas is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have pork picadillo empandas using 20 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Pork Picadillo Empandas:
- Get 12 oz ground pork butt
- Prepare 2 tsp vegetable oil
- Get 1/2 oz jalapeño minced
- Get 2 tsp chili powder
- Prepare 1 tsp ground cumin
- Get 1 tsp ground cinnamon
- Get 1/4 tsp ground allspice
- Prepare 2 oz golden raisins, plumped in water
- Prepare 2 oz sliced almonds, blanched, chopped
- Take 3 tbsp lime juice
- Get 2 tbsp sour cream
- Take to taste Salt/ Pepper
- Take Empanada Dough
- Prepare 6 3/4 oz all purpose flour
- Take 4 oz masa harina
- Prepare 3 1/2 tsp baking powder
- Get 1 tsp salt
- Prepare 4 oz lard melted, cooled
- Get 6 oz water or as needed
- Prepare 2 eggs
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.
So that is going to wrap it up with this special food pork picadillo empandas recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember 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!
