Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, pork picadillo empandas. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Pork Picadillo Empandas is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Pork Picadillo Empandas is something that I’ve loved my entire life. They are nice and they look wonderful.
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.
To begin with this particular recipe, we must prepare a few ingredients. You can cook pork picadillo empandas using 20 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Pork Picadillo Empandas:
- Make ready 12 oz ground pork butt
- Make ready 2 tsp vegetable oil
- Get 1/2 oz jalapeño minced
- Take 2 tsp chili powder
- Get 1 tsp ground cumin
- Prepare 1 tsp ground cinnamon
- Get 1/4 tsp ground allspice
- Prepare 2 oz golden raisins, plumped in water
- Get 2 oz sliced almonds, blanched, chopped
- Make ready 3 tbsp lime juice
- Take 2 tbsp sour cream
- Prepare to taste Salt/ Pepper
- Take Empanada Dough
- Make ready 6 3/4 oz all purpose flour
- Take 4 oz masa harina
- Prepare 3 1/2 tsp baking powder
- Prepare 1 tsp salt
- Prepare 4 oz lard melted, cooled
- Take 6 oz water or as needed
- Take 2 eggs
Heat oil in a large nonstick skillet over medium-high heat. The Spanish word picadillo refers to the meat being minced, or ground and in Latin American dishes, it is quite often a ground meat filling but, as is the case here, it can also be ground pork. Picadillo is a filling that can be used in a variety of Latin American dishes like tacos and burritos or empanadas. Pork Empanada is a type of pastry that has been stuffed with pork.
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.
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. 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.
So that is going to wrap this up with this exceptional food pork picadillo empandas recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
