Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, pork picadillo empandas. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Pork Picadillo Empandas is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Pork Picadillo Empandas is something that I have loved my whole life. They are fine and they look wonderful.
Place empanadas on large baking sheet lined with parchment paper. Pierce the top of each once with a fork. Pork Picadillo Empanadas are a perfect dish to take to a potluck or on a picnic.
To begin with this recipe, we have to prepare a few ingredients. You can cook pork picadillo empandas using 20 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Pork Picadillo Empandas:
- Get 12 oz ground pork butt
- Take 2 tsp vegetable oil
- Take 1/2 oz jalapeño minced
- Get 2 tsp chili powder
- Get 1 tsp ground cumin
- Prepare 1 tsp ground cinnamon
- Take 1/4 tsp ground allspice
- Get 2 oz golden raisins, plumped in water
- Prepare 2 oz sliced almonds, blanched, chopped
- Take 3 tbsp lime juice
- Make ready 2 tbsp sour cream
- Prepare to taste Salt/ Pepper
- Prepare Empanada Dough
- Make ready 6 3/4 oz all purpose flour
- Take 4 oz masa harina
- Prepare 3 1/2 tsp baking powder
- Get 1 tsp salt
- Make ready 4 oz lard melted, cooled
- Get 6 oz water or as needed
- Take 2 eggs
Picadillo, with its lively sweet-and-sour taste, is a classic Cuban dish that almost every family has a version of. Picadillo is a great party dish, since it reheats well. Pork empanadas are spicy pork mince pies that make a great light lunch, supper, or even lunchbox snack! The carrot adds a hint of sweetness to the filling, although you could try using beetroot instead.
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.
Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash. Adapted From: Rick Bayless Picadillo Oaxaqueno. Notes: *I use this as a taco filling, but as I mention in the opening, Rick's original recipe used it to stuff empanadas. Pork Empanadas with Jicama Pico de Gallo. The picadillo is then used in empanadas or papa rellenos.
So that is going to wrap this up with this special food pork picadillo empandas recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
