Pork And Sweet Potato Empanadas Food

SPICY SWEET POTATO EMPANADAS

Steps:

• Preheat the oven to 425 degrees. Line one sheet pan with aluminum foil and another with parchment paper.
• Rub the sweet potatoes with olive oil and prick them all over with the tines of a fork. Place the potatoes on the foil-lined sheet pan. Bake for about 1 hour, until very tender when pierced with a knife. Lower the oven to 375 degrees.
• Allow the potatoes to cool enough to handle, then peel and discard the skins, placing the potatoes in the bowl of an electric mixer fitted with the paddle attachment. Add the sour cream, butter, maple syrup, chile powder, orange zest, orange juice, 1 1/2 teaspoons kosher salt, and 3/4 teaspoon black pepper and mix well. Set aside.
• Unfold one sheet of the cold puff pastry on a floured cutting board. Roll the sheet into a 12-inch square with a rolling pin. With a sharp paring knife, cut four 5-inch circles from the pastry, using a dish as a guide and discarding the scraps. Place a heaping soup spoon of filling on each circle, leaving a 1-inch border. Brush the edges of the circles with the egg wash and fold over, making half circles. Crimp the edges together with the tines of a fork. Repeat with the second sheet of puff pastry. Place on the parchment-lined sheet pan. Chill for 15 minutes.
• Brush with the egg wash and sprinkle with the sea salt and pepper. Make 2 small slits in each empanada to allow steam to escape. Bake for 25 to 30 minutes, until puffed and browned. Serve hot.

PORK AND POTATO EMPANADAS WITH CHARRED TOMATILLO SAUCE

Steps:

• For the filling: Coat a large wide pot with extra-virgin olive oil and set over medium-high heat. Add the pork, cumin and some salt, and cook until the pork is cooked through. Using a slotted spoon, remove the meat and set aside. Return the pan to the heat, and coat with more oil if needed. Add the onions, season with salt and cook for 4 to 5 minutes. Toss in the poblanos and cook for 3 to 4 minutes. Add in the garlic and cook for 1 minute. Return the pork to the pan and add the potatoes. Season with salt, and stir to combine. Add the cilantro and stir to combine. Add the wine and scrape the crud off the bottom of the pan. Then add the stock and bay leaf. Taste and season if needed. Bring to a boil and then reduce to a simmer. Partially cover and simmer for 10 minutes. Remove the lid and continue to cook, stirring frequently, until most of the liquid evaporates. The filling should be saucy but not soupy. Remove the bay leaf and cool the filling completely.
• For the dough: In a large bowl, sift together the flour, masa harina, baking powder and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup water, and work it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
• Lightly dust a rolling pin and a clean surface with flour. Divide the dough in half. Refrigerate half of the dough and roll out the other half of the dough to 1/8-inch thick. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough. Repeat with the remaining dough.
• In a small bowl, beat the egg with 1 tablespoon water. Spoon 2 generous tablespoons of the filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill for at least 30 minutes.
• For the sauce: Preheat a grill pan to high heat. Grill the tomatillos on all sides until charred, then remove and cool. When cool enough to handle, coarsely chop the tomatillos.
• Coat a large saute pan with oil and set over medium heat. Add the garlic, jalapenos and half of the cilantro, and cook for 2 minutes. Add the tomatillos, season with salt and stir to combine. Cook, stirring occasionally, for 7 to 8 minutes. Remove from the heat and add the lime zest and juice and the remaining cilantro. Transfer to a food processor and puree until smooth.
• Preheat the oven to 375 degrees F. Grease a baking sheet.
• Place the empanadas on the prepared baking sheet and brush the tops with some egg wash. Using a fork, prick a few holes in the tops of the empanadas for the steam to escape. Bake until golden brown, 30 minutes.
• Serve hot with the charred tomatillo salsa.

30-MINUTE SPICY PORK AND SWEET POTATO STEW

Steps:

• Puree the tomatoes, onions, garlic, chipotle and adobo sauce in a food processor until completely smooth.
• Heat the oil in a large Dutch oven or pot over medium-high heat until nearly smoking. Add the pork in a single layer, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, undisturbed, until beginning to brown, about 2 minutes. Turn the pieces and cook until brown, about 1 minute more. Dust the meat with the chili powder, and add the tomato puree, sweet potatoes, chicken broth, 1/4 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to medium, cover and gently simmer until the meat is cooked through and the potatoes are tender, about 15 minutes.
• Meanwhile, prepare the toppings: Chop the jalapenos, and whisk together with the yogurt in a small bowl. Shred the cabbage, cut the avocado into chunks and cut the lime into wedges.
• Ladle the stew into large, deep bowls. Top with the yogurt mixture, garnish with the cabbage, avocado, lime and cilantro and serve with the tortillas.

ROAST PORK AND SWEET POTATOES

Steps:

• Position a rack in the upper third of the oven; preheat to 450 degrees F. Pierce the pork all over with a fork. Combine the brown sugar, sage, garlic, 3/4 teaspoon salt and a few grinds of black pepper in a bowl; rub all over the pork.
• Toss the sweet potatoes and onion with 2 tablespoons olive oil and the cayenne on a baking sheet; season with salt and black pepper. Roast, tossing once, until golden, 20 minutes; set aside.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until golden, 5 minutes; transfer to the baking sheet with the vegetables (reserve the skillet). Roast until the sweet potatoes are tender and a thermometer inserted into the center of the pork registers 145 degrees F, 11 to 13 minutes.
• Meanwhile, add the broth to the skillet; bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Stir in the mustard, chives and a few grinds of black pepper. Slice the pork; drizzle with the pan sauce. Serve with the roasted vegetables.

SWEET POTATO EMPANADAS

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, mash the sweet potatoes with a fork, and mix in the cream cheese, brown sugar if using, lemon juice, and pinch of salt until creamy. Remove the dough from the tube and separate into 4 rectangles. Working with 1 rectangle at a time, roll over the perforated lines in the dough to seal together. Cut the rectangle in half and then cut the halves into 2 triangles. Place a heaping teaspoon of sweet potato filling in the center of each of 4 triangles. Fold the dough over on each, as if you were making ravioli, and pinch the edges together.
• Continue making little triangle empanadas with the rest of the dough, 16 total. Place the triangles on a parchment-lined baking sheet and into the preheated oven. Bake the empanadas until golden, about 10 to 12 minutes. Meanwhile, in a shallow bowl, mix together the sugar, cinnamon, and pinch of salt. While still warm, brush the empanadas with melted butter, and then gently toss in the cinnamon-sugar mixture. Serve the empanadas with tangy plain yogurt for dipping.

SWEET POTATO EMPANADA

Steps:

• Preheat oven to 350 degrees F.
• Wash and dry sweet potatoes. Place on a sheet tray and poke with fork. Place in preheated oven and bake for 40 minutes or until cooked and soft.
• Remove until cool enough to handle. Split potato and remove pulp with a spoon into a mixing bowl. Add goat cheese, pecans, green onions and cinnamon. Mix well.
• Preheat deep-fryer to 375 degrees F.
• Brush outer edges of the wonton with beaten egg. Add about 1 teaspoon to center of each wanton. Fold edges over to make a triangle and seal edges firmly.
• Fry wontons in deep-fryer. Flip and wait until golden brown and crisp. Remove with a spider and drain on a paper towel lined sheet tray.
• For the sauce:
• Mix all ingredients well together. Serve with empanadas.

SAUSAGE SWEET POTATO EMPANADAS

Steps:

• Preheat oven to 400°. Place apples and sweet potato on a foil-lined rimmed baking sheet. Drizzle with oil; sprinkle with salt, pepper and cinnamon. Toss to coat. Roast until tender, about 20 minutes., Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; drain. Add apple mixture and goat cheese; stir to combine., On a lightly floured surface, roll crust to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place circles 2 in. apart on parchment-lined baking sheets. Place 1 heaping teaspoon filling on 1 side of each circle. Beat egg and water. Brush edges of pastry with egg wash; fold circles in half. With a fork, press edges to seal. Brush with egg wash. Bake until golden brown, 12-15 minutes per batch. Freeze option: Bake and cool empanadas. Freeze cooled empanadas in freezer containers. To use, reheat empanadas on a baking sheet in a preheated 400° oven until heated through, 12-15 minutes.

SWEET POTATO EMPANADAS

Steps:

• Dough: Cream the cream cheese and butter in a large bowl using an electric mixer at medium speed.
• When well mixed, add the flour and salt in two or three additions and continue to mix just until the dough comes together.
• Turn out the dough and knead a few times to form a cohesive ball.
• Wrap the dough in plastic wrap and chill it for at least three hours and up to a few days.
• Filling: Peel the yams and slice them into equal-sized chunks.
• Rinse the yams off and place them in a medium pot with about two inches of cold water.
• Bring to a boil, and then simmer until tender. 15 - 25 minutes depending on the size of the yams.
• When you can slide a knife easily into the yams, remove from heat and drain.
• Add butter, cumin, salt and a few grinds of black pepper and mash together until smooth.
• Chill filling until cool. If you make the filling right after the dough, they will both be ready at the same time, or you can cover and keep in the fridge for a few days.
• Assembly:Preheat the oven to 450 degrees F.
• Divide dough in half. Roll out one half to 1/8" thickness. This will be easier if the dough has only chilled for three hours, but if it has been overnight, it is still possible, just a little harder. Do not let the dough set out a room temperature.
• Cut out circles using a 3" biscuit cutter or a glass.
• Place your dough rounds on a cookie sheet, separating layers with waxed paper. Continue with the other dough half. The remainders can be re-rolled once to no ill effect. The dough rounds can be used right away, or kept wrapped in plastic in the fridge for up to two days.
• Place about a teaspoon of filling in a dough round and fold in half. Pinch the edges together to form the empanads. There is no need to seal the edges with anything other than your fingers, although the tines of a fork make an interesting design.
• Place each filled empanada on a cookie sheet lined with a Silpat about one inch apart.
• Make the egg wash by beating the egg with the water.
• Brush the egg wash on each pastry being sure to cover the entire empanada.
• Make a small slit in the top of each empanada with a sharp paring knife.
• At this point, I like to chill the empanadas for an additional 10 minutes to be sure that they keep their shape in the oven.
• Bake each tray at 450 degrees for 10-12 minutes until they are golden. Cool on racks.

PORK WITH SWEET POTATOES

Steps:

• In a shallow bowl, mix flour, salt and pepper. Cut tenderloin into 12 slices; pound each with a meat mallet to 1/4-in. thickness. Dip pork in flour mixture to coat both sides; shake off excess., In a large skillet coated with cooking spray, heat oil over medium-high heat; brown pork in batches. Remove from pan., Add sweet potatoes, cranberries and broth to same pan. Bring to a boil. Reduce heat; simmer, covered, 4-6 minutes or until potatoes are almost tender. Stir in mustard. , Return pork to pan; add apple and green onions. Return to a boil. Reduce heat; simmer, covered, 4-6 minutes or until pork and sweet potatoes are tender.

COLOMBIAN BEEF AND POTATO EMPANADAS

Steps:

• Prepare the filling: Place potato cubes in a medium saucepan, cover with water and season with 1 teaspoon salt. Bring to a boil, reduce to a simmer, and cook until cubes are completely tender, about 10 minutes. Drain and transfer to a medium bowl. Set aside.
• Meanwhile, using a flat palm, press the cut side of the tomato against the large holes of a box grater and grate the tomato until you're left with just the skin. (The skin should protect your hand from the grater.) Discard the skin, then transfer the tomato and any juices to a small bowl. Set aside.
• In a 10- to 12-inch skillet over medium-high, heat vegetable oil until shimmering. Add beef or pork, and cook, breaking it up with a wooden spoon until the pieces are quite small and completely cooked through, about 5 minutes.
• Add onion, scallion, paprika, bouillon (if using), and a few grinds of black pepper, and cook, stirring, until the onion is softened but not browned, about 1 minute. Immediately add the grated tomato and its juices, and cook, stirring, until the mixture is quite dry, about 5 minutes.
• Transfer meat mixture to the bowl with potatoes and stir together with a fork, letting the potato get roughly mashed up. (The filling should form cohesive balls when gently packed.) Taste and adjust seasoning with more salt, bouillon and pepper to taste. Allow to cool completely. Spreading it out on a large plate or tray and placing it in the fridge will speed up this process.
• Assemble the empanadas: Divide masa into 24 golf-ball-size balls. Working one ball at a time, place inside a plastic zip-top bag and press down with the bottom of a skillet to form a circle about 3 inches in diameter. Carefully remove from the bag and transfer to a clean cutting board or tray. Repeat with remaining dough balls, laying them out side by side. Cover the disks with a clean, lightly damp kitchen towel.
• Working one empanada at a time, place about 2 teaspoons of meat mixture in the center of the disk. Lift the front and back edges and seal them at the top by gently pushing them together. Seal the empanada, working from the center outward until both ends are completely sealed. Gently curve the empanada to form a slight crescent with the sealed edge at the top. Repeat with remaining empanadas.
• In a large Dutch oven or wok over high, heat 2 quarts oil until it registers 375 degrees on an instant-read or frying thermometer. Using a metal spider or slotted spoon, lower empanadas into the hot oil one at a time. You should be able to cook about six empanadas per batch. Cook empanadas, adjusting heat to maintain an oil temperature of 325 to 375 degrees, until empanadas are crisp and golden, about 3 minutes. Using a slotted spoon or metal spider, transfer empanadas to a paper-towel-lined plate or bowl and immediately season with salt.
• Serve empanadas hot, with a bowl of ají and a spoon to drizzle the sauce over the empanadas and into them as you eat.