Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, pork picadillo empandas. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Pork Picadillo Empandas is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Pork Picadillo Empandas is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook pork picadillo empandas using 20 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Pork Picadillo Empandas:
- Prepare 12 oz ground pork butt
- Make ready 2 tsp vegetable oil
- Make ready 1/2 oz jalapeño minced
- Get 2 tsp chili powder
- Take 1 tsp ground cumin
- Prepare 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
- Get 3 tbsp lime juice
- Make ready 2 tbsp sour cream
- Prepare to taste Salt/ Pepper
- Get Empanada Dough
- Prepare 6 3/4 oz all purpose flour
- Prepare 4 oz masa harina
- Get 3 1/2 tsp baking powder
- Take 1 tsp salt
- Make ready 4 oz lard melted, cooled
- Take 6 oz water or as needed
- Prepare 2 eggs
Steps 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 reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
