Empanadas

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Appetizers

45 minutes

30 minutes

30-36 empanadas

    • 1 lb
      500
      Lean Ground Canadian Pork
    • 1
      1
      medium onion, chopped
    • 2
      2
      large tomatoes, peeled, seeded and chopped (or 2 chopped canned tomatoes)
    • 2 Tbsp
      25 mL
      cider vinegar
    • 1
      1
      clove garlic, minced
    • 1 tsp
      5 mL
      cinnamon
    • 1/4 tsp
      1 mL
      EACH cumin, oregano
    • pinch
      pinch
      ground cloves
    • 1/2 cup
      125 mL
      EACH raisins, toasted chopped almonds
    • 1/4 cup
      50 mL
      sliced stuffed olives
    • dash
      cayenne
    • to taste
      salt
    • 1/3 cup
      75 mL
      water (add more if needed)
    • .
      .
      Pastry:
    • 2 cups
      500 mL
      all purpose flour
    • 1/2 tsp
      2 mL
      salt
    • 1 cup
      250 mL
      butter, cut into cubes
    • 8 oz
      250 g
      package cream cheese, cut into cubes
    • 1
      1
      egg (mixed with 1 Tbsp/15 mL water)

Directions

In a large skillet over medium-high heat, brown pork. Drain off any excess fat. Add onion, tomatoes, vinegar, garlic, cinnamon, cumin, oregano and cloves. Cook, covered, until onion is soft. Stir in raisins, almonds, olives, cayenne and salt. Cover and simmer 30 minutes, adding water if needed. Cool.

Meanwhile, make pastry. Combine flour and salt in food processor. Add butter and cream cheese; process until pastry forms a ball. Roll out to 1/8″ (3mm) thickness. Cut into 3½” (9 cm) rounds. Place a generous teaspoonful of filling on each round. Fold over and seal with a fork. Brush with egg mixture. Bake on ungreased baking sheet at 400ºF (200ºC) for 20 minutes or until golden.

Note: Always cook ground pork to well done.


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