Best Empanadas With Spicy Pork Recipes

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INSTANT POT PORK EMPANADAS



Instant Pot Pork Empanadas image

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

1 tablespoon ground annatto, optional
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
3/4 teaspoon curry powder
3 to 5 chiles de arbol
10 cloves garlic, smashed
1/4 cup Abuela Chabe's Seasoning (see Cook's Note)
Kosher salt
2 1/2 pounds boneless pork shoulder, cut into 4 equal pieces
Two 14-ounce packages frozen empanada wrappers, thawed in the refrigerator (20 wrappers)
1 large egg, beaten
Nonstick cooking spray
1/2 cup white vinegar
3 cloves garlic
1 to 2 jalapeños, quartered and seeded, optional
1 avocado, seeded, peeled and cut into eighths
1 small bunch fresh cilantro, chopped (about 1 cup packed)
1/2 white onion, chopped
Pinch sugar, honey or agave
Kosher salt

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.

PIGGY PIE SPICY PORK EMPANADAS



Piggy Pie Spicy Pork Empanadas image

Empanada basically means baked in pastry. These Mexican pastries are a great side, appetizer, snack or main course. There are also sweet fruit filled ones that are a terrific dessert. Empanadas range in size from empanaditas, which are ravioli sized, to empanada gallegas, which are almost pie sized.

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 6 servings; 24 empanadas

Number Of Ingredients 19

1 tablespoon olive oil
1 (12-ounce) pork tenderloin, trimmed, cut into 1/3-inch medallions
1 serrano chile, minced
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 cup golden raisins
1/4 cup fresh lime juice
6 tablespoons chopped toasted almonds
3 tablespoons sour cream
1/2 teaspoon chipotle powder
1 cup all-purpose flour
1 cup masa harina (cornmeal)*
1 teaspoon baking powder
1 teaspoon salt
4 ounces (1 stick) unsalted butter, melted, cooled
1/2 cup plus 1 tablespoon water
2 large eggs

Steps:

  • For filling: Heat oil in large nonstick pan over medium-high heat. Add pork, serrano, chili powder, cumin, chipotle powder, cinnamon, and allspice to the skillet and stir for 3 minutes. Add raisins and lime juice, bring to a boil and cook until almost all liquid evaporates, about 1 minute. Remove from heat. Mix in the almonds and sour cream. Season with salt and pepper. Cool.
  • For dough: Butter 2 large baking sheets. Mix flour, masa harina, baking powder, and salt in large bowl. Stir in melted butter. Whisk water and 1 egg in a small bowl to blend. Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes. Working with half of dough at a time, roll out on floured surface to 1/8-inch thickness. Using a 3-inch diameter biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half. Whisk remaining egg in a small bowl to blend. Place 1 tablespoon filling in center of each dough round. Lightly brush edges with egg. Fold dough over, pressing edges with fork to seal. Place on prepared baking sheets. Cover with plastic wrap; chill. Note: dough can be made 1 day ahead.
  • Preheat oven to 375 degrees F. Brush empanadas with beaten egg. Bake until light golden brown, about 25 minutes.

BASIC EMPANADAS



Basic Empanadas image

These tasty and convenient Latin-American-style turnovers can be frozen for up to three months, individually wrapped in plastic and placed in resealable plastic bags. There's no need to thaw before baking, they can go right from the freezer to the oven.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 2h

Number Of Ingredients 13

2 pounds ground pork or beef
2 medium onions, finely diced
2 jalapeno chiles, minced (ribs and seeds removed for less heat, if desired)
1/2 teaspoon chili powder
2 cans (14.5 ounces each) tomatoes, diced
coarse salt and ground pepper
1 cup fresh cilantro, chopped
4 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
2 teaspoons salt
1/2 cup (1 stick) cold butter, cut into small pieces
1 cup cold water
1 large egg, lightly beaten with 1 tablespoon water (do not beat until ready to bake)

Steps:

  • Make the filling: In a 12-inch skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes.
  • Add onion and jalapenos; cook until soft, 5 minutes. Stir in chili powder and tomatoes. Cook over medium until mixture has thickened, 12 to 15 minutes. Season with salt and pepper. Fold in cilantro. Let cool.
  • Make the dough: In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.
  • Form empanadas. If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.
  • To bake fresh or frozen empanadas, preheat oven to 400 degrees. Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes.

Nutrition Facts : Calories 565 g, Fat 24 g, Fiber 2 g, Protein 32 g

PORK AND SWEET POTATO EMPANADAS



Pork and Sweet Potato Empanadas image

Provided by Food Network

Categories     appetizer

Time 5h15m

Yield 6 to 8 servings

Number Of Ingredients 28

1/4 cup granulated garlic
1/4 cup coarse kosher salt
1/4 cup smoked sweet paprika
1/4 cup cumin powder
1/4 cup onion powder
1/4 cup black pepper
1 pound boneless pork shoulder, cut into large cubes
2 cups all-purpose flour
2 teaspoons baking powder
Pinch salt
Pinch sugar
1/3 cup shortening
1/3 cup cold water
1 cup cooked and mashed sweet potato, about 1 large
1/2 cup cooked black beans
1/2 cup chopped fresh cilantro
1/2 teaspoon ground cinnamon
Salt and freshly ground black pepper
Flour, for binding
1 cup diced pineapple
1/4 cup diced red onion
1 jalapeno, seeded and diced
2 limes, zested and juiced
2 tablespoon fresh cilantro leaves, chopped
1/2 cup chipotle pepper puree
1/2 cup honey
Oil, for frying
Fresh cilantro sprigs, for garnish

Steps:

  • For the pork: Combine the spices in a medium bowl. Mix 1/4 to 1/2 cup of the spice mixture with the pork, until completely coated, and let marinate for 2 hours. (Reserve the remainder of the spices for another time.) In a large pot add the pork and enough water to cover and bring to a boil. Reduce the heat and simmer until the meat pulls apart easily. Set aside to cool. Shred with a fork.
  • For the dough: In a large bowl combine the dry ingredients and shortening and mix. Add small amounts of the water at a time until the dough forms. Knead for a few minutes, and then wrap the dough in plastic and allow to rest for 1 hour. After the dough rests, on a floured table roll out the dough to 1/8-inch thick. Cut 4-inch disks and set aside in the refrigerator. Excess scraps can be rolled again for more disks, just allow the scrap ball to rest before rolling.
  • For the filling: In a large bowl, combine the shredded pork with the sweet potato, black beans, cilantro, cinnamon and some salt and pepper. Mix well. In another bowl, mix equal parts cold water and flour to use as a binder for the empanadas. Fill the dough disks with a generous spoon of the filling, brush the outer edges with the flour and water mix and then fold over so it looks similar to ravioli. Crimp the edges with a fork and set aside for frying.
  • For the salsa and glaze: In a medium bowl, mix all the ingredients for the salsa. In a separate bowl combine the ingredients for the glaze.
  • Preheat 3 inches of oil in a large saucepan or Dutch oven to 350 degrees F.
  • In batches, fry the empanadas for 3 to 5 minutes or until they are golden brown. Brush the empanadas with the chipotle-honey glaze and serve on a bed of the salsa. Garnish with fresh cilantro sprigs and some of the glaze.

PORK EMPANADAS



Pork Empanadas image

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

2 pounds pork butt roast
1 onion, quartered
2 cloves garlic
½ teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
2 bay leaves
1 ½ cups all-purpose flour
¾ cup masa harina
1 teaspoon baking powder
¼ teaspoon salt
½ cup lard
1 egg, beaten
½ cup milk
1 cup chipotle salsa

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

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