Recipe of Any-night-of-the-week Pork Picadillo Empandas
Hey everyone, it's Drew, welcome to my recipe page. Today, we're going to make a distinctive dish, Easiest Way to Prepare Ultimate Pork Picadillo Empandas. It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Pork Picadillo Empandas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork Picadillo Empandas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pork Picadillo Empandas is Makes 30 pieces. So make sure this portion is enough to serve for yourself and your beloved family.
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 can achieve that.
Made these and really loved the Moroccan flavors of the meat. Very different compared to your typical empanada.
Ingredients and spices that need to be Prepare to make Pork Picadillo Empandas:
- 12 oz ground pork butt
- 2 tsp vegetable oil
- 1/2 oz jalapeño minced
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1/4 tsp ground allspice
- 2 oz golden raisins, plumped in water
- 2 oz sliced almonds, blanched, chopped
- 3 tbsp lime juice
- 2 tbsp sour cream
- to taste Salt/ Pepper
- Empanada Dough
- 6 3/4 oz all purpose flour
- 4 oz masa harina
- 3 1/2 tsp baking powder
- 1 tsp salt
- 4 oz lard melted, cooled
- 6 oz water or as needed
- 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.
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