Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Pork Empanadas (meat Turnovers) Submitted by: Administrator
Source: Source Description:
Ethnicity: Mexican Last Modified: 2/23/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 16

Ingredients:
2 Pound(s) Pork butt or shoulder roast
1 Onion, quartered
2 Garlic cloves
1/2 Teaspoon(s) Salt
1 Teaspoon(s) Oregano
1 Teaspoon(s) Cumin
2 Bay leaves
1 1/2 Cup(s) All purpose flour + 2tb more
3/4 Cup(s) Masa Harina
1 Teaspoon(s) Baking Powder
1/2 Cup(s) Lard or solid shortening
1 Egg, beaten
1/2 Cup(s) Milk
1 Cup(s) Chile chipolta salsa
Directions:
This recipe is not as complicatated as it looks. First your prepare
thefilling which is easy to make and can be used for almost anything
else,such as a taco filling. Next make the dough, which is no harder to
dothan pie dough.Place pork in large pot. Cover with water. Add
onion, garlic, 1/2ts. salt, oregano, cumin, and bay leaves. Bring to
boil, reduce heat,and simmer for 1 1/2 hrs.While the pork cooks,
prepare the dough. Sift together the flour, Masa,baking powder and 1/4
ts. salt. In a separate bowl, beat together theegg and 1/2 c. milk.
Make a well in the center of the dry ingreds..Addthe egg mixture and
stir with a fork until the dough comes together in aball. Divide the
dough into 16 even-size pieces and roll each piece intoa ball. Place in
a bowl, cover, and refrigerate.After pork has simmered for 1 1/2 hrs,
preheat oven to 375 F.. Removethe pork from the liquid. Save the stock
for soup if you like. Placepork in a baking dish or Dutch oven. Brush
with hot pepper sauce. Bakefor 1 hr., or untill meat shreds easily with
fork. Remove from oven andshred into small pieces. Combine Red Chile
Salsa (see #141) andremaining 1/2 tsp. salt. On lightly floured
surface, flatten a piece ofdough with the palm of your hand. With
rolling pin (actually, a piece ofcut-off broom handle works best), roll
out the dough to make a 5"circle, abt. 1/8" thick. Place 2-3 tbs.
filling in center of the dough.Brush edges of dough with milk. Fold
dough over filling. Pinch edgestogether. Crimp with fork to seal. Place
on lightly greased bakingsheet. Bake for 20 min.,, or until golden.
Remove to rack and cool forabt. 5 min. Serve warm. Can be frozen baked
or unbaked. If baking fromfreezer, do not thaw. Bake in preheated 350
F. oven for 25-30 min.Reheat baked frozen at 350 for 15 min.From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 33
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 12.3mg
Sodium: 221.5mg
Potassium: 46.7mg
Carbohydrates: 5.6g
Fiber: <1g
Sugar: <1g
Protein: 1.3g


Scale this recipe to Servings [?]