INSTANT POT PORK EMPANADAS
This is one of my favorite ways to cook shredded or pulled pork. The fall-apart tender and juicy meat is great on its own, but it's also one of my favorite empanada fillings. The fresh acidity of guasacaca, a creamy avocado-based Venezuelan sauce, is the perfect complement.
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 20 empanadas
Number Of Ingredients 21
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.
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.
PORK EMPANADAS
Tender pork turnovers. Filling can be used for almost anything else, such as taco filling. Can be frozen baked or unbaked. The pork and the empanada dough can be made ahead of time.
Provided by Michele O'Sullivan
Categories World Cuisine Recipes Latin American Mexican
Time 3h45m
Yield 16
Number Of Ingredients 15
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.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 15.4 g, Cholesterol 40.6 mg, Fat 12.6 g, Fiber 1.5 g, Protein 8.5 g, SaturatedFat 4.7 g, Sodium 270.2 mg, Sugar 1.2 g
PULLED PORK EMPANADAS
· Print RecipeThese Pulled Pork Empanadas are made with your choice of pulled pork, carnitas or cochinita pibil, empanada dough discs, and olive oil. These em...
Provided by Maxine
Time 1h20m
Yield 4
Number Of Ingredients 13
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.
SPICY PULLED PORK EMPANADAS
A light, flaky killer crust envelopes these spicy pulled pork empanadas. The filling is a mixture of pork, vegetables, cheese, fresh herbs and Mexican chiles and spices. These flavorful stuffed pastry pies are served with a light sauce, salsa, sour cream and lime wedges.
Provided by Pat Nyswonger
Categories Main Dish
Time 2h25m
Number Of Ingredients 25
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
Nutrition Facts : Calories 524 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 126 milligrams cholesterol, Fat 27 grams fat, Fiber 2 grams fiber, Protein 24 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 833 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
PULLED PORK EMPANADAS WITH APPLE CHIMICHURRI
Provided by Janet Johnston
Categories appetizer
Time 45m
Yield 8 to 10 empanadas
Number Of Ingredients 26
Steps:
- For the pork:
- In a small bowl mix together all ingredients except pork. Add the pork to a large bowl, pour in the marinade mixture and mix together until the pork is well coated.
- For the dough:
- Preheat oven to 400 degrees F.
- In a large bowl, mix together flour, cornmeal, baking powder, salt, and sugar and cut in butter until the mixture is crumbly. In a small bowl, lightly beat the eggs and mix in the water, lemon juice, milk, lemon peel and corn. Add the wet mixture to the dry mixture and combine to form a soft and pliable dough. Knead the dough until fully mixed. On a floured surface, roll the dough out to 1/4-inch thickness and cut into 5-inch rounds.
- Fill each round with 1 to 2 tablespoons of meat filling. Fold the dough in half and dab the edges with water to seal. There should be a 1/2-inch of dough to work with to form the seal. For a tight seal, press with the tines of a fork all around the edge of the empanada. Transfer the empanadas to a lightly buttered baking sheet and bake for 10 to 15 minutes.
- Arrange the empanadas on a serving platter.
- For the chimichurri:
- In a small saute pan over medium-low heat, add 2 tablespoons of oil. Add the apples, lemon juice, parsley, onions and apple cider vinegar and saute until onions and apples become soft, about 3 minutes.
- In a serving bowl, add 6 tablespoon olive oil. Add the sauted apple mixture to the bowl and stir to combine. Season with salt and pepper, to taste, and serve on top of the empanadas.
CABBAGE & PORK EMPANADAS
Best eaten hot from the oven, but any leftovers make a great packed lunch the next day
Provided by Silvana Franco
Categories Dinner, Starter
Time 1h20m
Yield Makes 12
Number Of Ingredients 15
Steps:
- For the filling, heat the oil in a large pan and cook the shallot for a few mins until beginning to soften. Add the pork and stir-fry for 3-4 mins then add the kale and paprika, cover tightly and simmer gently for 20 mins until the pork and cabbage are both tender. Stir in the raisins, pine nuts and honey, season and leave to cool.
- Meanwhile, place the flour, egg, butter, sunflower oil and some salt in a food processor. Add the juice and whizz together to make a smooth, soft dough. Wrap in cling film and chill.
- Heat the oven to 190C/170C fan/ gas 5. Shape the dough into 12 balls then roll each one out to make a 12cm round. Stir the cheese into the cold filling then divide it between the rounds. Fold each in half to enclose the mixture then, using your fingertips, crimp or twist the edges to neatly seal. Can be chilled for up to 12 hrs.
- Transfer the empanadas to a non-stick baking sheet, brush with a little milk and bake for 20-25 mins until golden.
Nutrition Facts : Calories 279 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.26 milligram of sodium
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17 EMPANADA RECIPES (+ BEST FILLING IDEAS) - INSANELY GOOD
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2.6/5 (5)Published Mar 31, 2022Category Recipe Roundup
- Easy Beef Empanadas. This recipe is a classic loaded with potatoes, veggies, and seasoned ground beef. You make your dough from scratch. Then, cook your fillings and load up your dough.
- Chicken Empanadas. Chicken is a popular filling for empanadas, and for good reason. These remind me of fajitas on the go. Onions, peppers, and seasoned chicken are all packed into the dough.
- Cheese Empanadas. Sometimes, quesadillas are okay, but cheese empanadas are always better. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Shrimp Empanadas. Have you ever had shrimp and chorizo? No matter how you answer that question, you have to try these empanadas. This recipe has both shrimp and chorizo covered in warm seasonings.
- Spicy Pulled Pork Empanadas. I always make way too much pulled pork for carnitas. This recipe comes in handy for leftovers. Your pulled pork will cook with chunks of pepper jack cheese.
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