Empanada Pork Filling Food

FILIPINO EMPANADAS

Steps:

• In a large non stick pan, over a medium heat, heat oil and sautee onions and garlic until soft.
• Add pork mince and cook for a few minutes until it starts to brown.
• Stir in carrot and potato and continue cooking for a few more minutes.
• Add peas, sultanas, soy sauce, oyster sauce, sugar, white pepper and water. Stir well.
• Continue to cook the mixture over a low heat, stirring so the mixture does not burn, until liquid has evaporated.
• Cover and place empanada filling to the side to cool while making the pastry. If it is a hot day, I suggest you put the filling in the fridge once it has cooled slightly.
• Place flour, sugar, baking powder and salt in a large bowl, whisk together.
• Add lard to the flour mixture. With the tips of your fingers rub (see notes) the lard into the flour mixture.
• Whisk water, egg and vinegar together and add to flour mixture.
• Mix until combined and then turn out on to a lightly floured bench.
• Knead until mixture forms a smooth dough. Adding a little more flour if too sticky to handle.
• Shape into a flatish ball and wrap in plastic. Place in the fridge for 20 minutes to rest.
• Divide dough into 18 round balls, and cover with some plastic wrap to avoid them drying out while assembling.
• On a floured bench, roll out a dough ball with a rolling pin, until around ½ centimetre thick.
• Place 2 tablespoons of empanada filling in the centre of the rolled out dough.
• Fold the dough in half over the filling, then seal the empanada but pleating* the edges and crimping as you go.
• You can see how I do it on Instagram here.
• Continue with the remainder of the dough and filling. Keeping the empanadas covered as you go so they don't dry out.
• Place enough vegetable oil in a wok, which would be high enough to cover the empanadas. Heat oil until it reaches 180°C (350°F). Cook a few empanada at a time (don't crowd the wok) until they are golden brown.
• Once golden remove from the wok and drain on kitchen paper towel.Serve immediately.

PORK EMPANADAS

Steps:

• To make the filling: Place pork in a large pot and cover with water. Add onion, garlic, salt, oregano, cumin and bay leaves. Bring to a boil, reduce heat and simmer for 1 1/2 hours. While pork is cooking, prepare dough.
• To make the dough: Sift together the flour, masa harina, baking powder and salt. Add the shortening to the dry ingredients and mix well. In a separate bowl, beat together the egg and 1/2 cup milk. Make a well in the center of the dry ingredients. Add the egg mixture and stir with a fork until the dough comes together in a ball. Divide the dough into 16 even pieces and roll each piece into a ball. Place in a container, cover, and refrigerate.
• Preheat oven to 375 degrees F (190 degrees C).
• After the pork has simmered for 1 1/2 hours, remove from liquid. Place pork in a baking dish and bake for 1 hour or until meat shreds easily with fork. Remove from oven (keep oven turned on) and shred into small pieces. Add salsa to shredded pork.
• Lightly grease a baking sheet.
• On lightly floured surface, flatten a piece of dough with the palm of your hand. With a rolling pin, roll out the dough to make a 5-inch circle about 1/8-inch thick. Place 2 to 3 tablespoons of filling in the center of the dough circle. Brush edges of dough with milk. Fold dough over filling. Pinch edges together. Crimp with fork to seal.
• Place on prepared baking sheet and repeat with remaining empanada dough. Leftover filling can be frozen or used in tacos, tamales, or burritos.
• Bake in preheated oven until golden, about 20 minutes. Remove to rack and cool for about 5 minutes. Serve warm.

EMPANADA PORK FILLING

Steps:

• Cook the ground pork in a nonstick skillet over medium heat until completely browned, about 5 minutes. Season with salt and pepper.
• Heat the olive oil in a separate skillet over medium heat; cook the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Stir the browned pork into the onion mixture; cook and stir another 5 minutes. Mix the potato, peas and carrots, and raisins into the pork; allow the mixture to cook together until the vegetables are completely tender, about 10 minutes. Allow the filling to cool completely before spooning into empanada dough.

EMPANADAS

Steps:

• For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.
• In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
• Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.
• In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.
• Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.
• Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.
• For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)

INSTANT POT PORK EMPANADAS

Steps:

• For Abuela Chabe's Seasoning: Stir together the annatto (if using), cumin, garlic powder, onion powder and curry powder in a small bowl (see Cook's Note).
• For the empanadas: Put the chiles de arbol, garlic and 1 cup water in a 6- or 8-quart Instant Pot® multi-cooker and set to high saute (see Cook's Note). Stir 2 tablespoons salt into Abuela Chabe's Seasoning, then roll the pork into the mixture, packing it into all the crevices. Set the Instant Pot® trivet in the bottom of the multi-cooker and place the pork on top. Set to pressure cook on high for 1 hour. After the pressure cook cycle is complete, follow the manufacturer's guide for natural release and wait until the natural release cycle is complete, about 10 minutes. Be careful of any remaining steam and unlock and remove the lid.
• Preheat the oven to 350 degrees F.
• Transfer the pork to a cutting board and cut against the grain into 1/2-inch slices. Transfer the slices to a medium bowl. Remove the trivet from the Instant Pot® and transfer the garlic cloves to the bowl with the pork. Discard the chiles and set the liquid aside. Shred the pork and garlic, then add 3/4 cup of the liquid and stir to combine. Taste, adding more liquid if necessary. Let the pulled pork cool to room temperature.
• Spray 2 baking sheets with nonstick cooking spray. Brush the bottom half edge of an empanada disc with beaten egg, then place 1/4 cup pulled pork in the center. Bring together the bottom and top edges of the disc to form a half moon shape, then place the empanada on a flat surface. Use a fork to press and seal the edges closed, then brush the top with beaten egg. Repeat with the remaining empanada discs and pulled pork and transfer to the prepared baking sheets. Bake until the empanadas are dark golden brown, 17 to 20 minutes.
• For the guasacaca: Put the vinegar, garlic, jalapeños, avocado, cilantro, onions, sugar and a pinch of salt in a blender and process until smooth. Taste for seasoning and add more salt or sugar, if necessary. The guasacaca can be refrigerated in an airtight container for up to 5 days. Makes 1 3/4 cups (see Cook's Note).
• Serve the empanadas with the guasacaca if desired.

SPICY PULLED PORK EMPANADAS

Steps:

• Add the flour, salt, and butter to a food processor and pulse to combine until crumbly and small pieces of butter are still visible. In a small dish, whisk the egg, water, and vinegar together and sprinkle over the flour mixture. Pulse the mixture until it begins to clump into a ball.
• Turn the pastry onto a lightly dusted work surface and gently shape together. Divide in half and flatten into each section into a round disc. Wrap in plastic wrap and refrigerate for 2 hours.
• Melt butter over medium-low heat, add flour, cook and stir for one minute to cook the flour. Whisk in the beef broth, cumin, and garlic powders. Continue to whisk for another 2-3 minutes until the sauce thickens. This will be a light sauce. Remove from heat, cover and reserve.
• In a large skillet set over medium heat, add the oil and when it is hot add the onions, cook and stir for 2 minutes, add the garlic, drained green chilies, chopped chipotles, cumin, oregano and salt. Add the shredded pork and toss the mixture together with 2-3 tablespoons of the reserved beef sauce. Remove from the heat and allow to cool.
• Preheat the oven to 400°F and line a baking sheet with parchment paper
• Remove the pastry from the refrigerator. On a lightly floured work surface, roll out one portion to a thickness of 1/8-inch. Cut into 6-inch circles. We used a 6-inch bowl as a guide. Place the circles of pastry on a sheet of parchment as you cut them. Continue with the second pastry disc, then gather the pastry scraps and lightly press into a disc, roll and cut. You should have 8 completed circles of pastry.
• In a small dish, prepare the egg wash by whisking the egg and water together.
• Pre-heat the oven to 400°F.
• Working with one pastry circle at a time, brush the edge with some of the egg wash. Pick it up in your hand as shown in the photo and add 3 or 4 tablespoons of the meat mixture inside (about 2 1/2 ounces). Add a few cubes of the cheese, then pinch the pastry closed around the edges. Lay the closed empanada on the work surface and lightly press the edges together with a fork. Place the filled empanada on the prepared baking sheet and proceed with filling the remaining pastry circles.
• Brush the filled empanadas with egg wash and bake in the preheated oven for 20-25 minutes.
• Reheat the beef sauce and serve with the empanadas

BEST BBQ EMPANADAS (EMPANADAS DE CERDO Y BARBACOA)

Steps:

• Prepare the empanada dough and let it rest for 1 hour, or overnight in the refrigerator.
• Mix the pork BBQ, aji sauce and grated cheese together in a bowl.
• Divide the empanada dough into 18 pieces, and roll each one into a ball. Roll each ball of dough out into a 6 to 7 inch diameter circle, and let dough circles rest on the counter for 5 minutes.
• Preheat the oven to 350 F.
• Place 1 to 2 tablespoons of filling in the middle of a circle of dough, and fold dough over to make a half circle. Press the edges of the dough together firmly around the filling.
• Brush the pressed edge of the semicircle with a little bit of water, and fold the edge over itself, pinching and crimping as you go to make a braid-like effect. (See How to Fill and Shape Empanadas ).
• Place the empanadas on a baking sheet, 1 to 2 inches apart.
• Mix the egg yolk with 1 tablespoon water and brush the mixture over the entire surface of each empanada.
• Bake the empanadas until they are golden golden brown and puffed, about 25 minutes.
• Serve warm or at room temperature. Store empanadas in the refrigerator. Empanadas can be wrapped in foil and reheated in the oven at 325 F for 10 minutes.

PULLED PORK EMPANADAS

Steps:

• To make pork:
• Place chopped onion, minced garlic, ancho chiles with ¼ cup of its water, broth, juice and zest of lime, and 1 bay leaf. For Slow Cooker: Cook on high for 4-5 hours or low for 7-8 hours. For Pressure Cooker: Pressure cook on high for 60 minutes. Quick release after.
• Shred the pork. With a slotted spoon, place the pork into a bowl or baking dish. Shred the pork with 2 forks. It should be extremely soft at this point. Pour the sauce back into it.
• Make the empanadas. Place an empanada dough disc down and add two tablespoons of the meat mixture on it. Fold over and with a fork, press down to seal to prevent filling from getting out.
• Bake in oven. Brush each empanada with olive oil on each side. Place on a baking sheet and bake at 375°F for 40 minutes.
• Air fry the empanadas. Brush each empanada with olive oil on each side. Air fry at 400°F for 20 minutes.