Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, pork picadillo empandas. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Pork Picadillo Empandas is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Pork Picadillo Empandas is something which I have loved my entire life. They are fine and they look fantastic.
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 have to prepare a few components. You can cook pork picadillo empandas using 20 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Pork Picadillo Empandas:
- Prepare 12 oz ground pork butt
- Prepare 2 tsp vegetable oil
- Make ready 1/2 oz jalapeño minced
- Make ready 2 tsp chili powder
- Make ready 1 tsp ground cumin
- Make ready 1 tsp ground cinnamon
- Prepare 1/4 tsp ground allspice
- Make ready 2 oz golden raisins, plumped in water
- Make ready 2 oz sliced almonds, blanched, chopped
- Prepare 3 tbsp lime juice
- Make ready 2 tbsp sour cream
- Take to taste Salt/ Pepper
- Take Empanada Dough
- Take 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
- Get 6 oz water or as needed
- Get 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’s going to wrap it up for this exceptional food pork picadillo empandas recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
