Pork Empanada FILLING INGREDIENTS: 2 tbsp. cooking oil 2 cloves garlic, minced 1 tomato, diced (optional) 1 red/green bell pepper sliced in diced 1 large onion, diced 1/2 kg. pork mince 1/8 c tomato sauce 1 pork cube 1/4 tspn salt/pinch of pepper 1/4 cup raisins 1/2 cup frozen peas (thawed) 2 medium potatoes, diced 1/8 cup water 1 1/2 tspn sugar PASTRY INGREDIENTS: 3 cups plain flour 1/4 cup white sugar 1/2 tspn baking powder 1/2 tspn table salt 250g butter, cubed 1/4 cup cold water 1 egg *oil for deep frying *used U.S Measuring Cups & Spoons COOKING PROCEDURE: 1. Sauté garlic and onion, then add diced tomato, cook till it’s soft. Add in pork mince, pork cube, tomato sauce and salt/pepper, keep stirring the mixture to break up the clumps and once the mince is partly cooked, add the potatoes ,bell pepper and water, cook for 5 minutes in medium heat. Stir the mixture often while you are cooking it. 2. Combine the diced carrots and raisins, cook for a further 10 minutes. In the last 2 minutes, stir in the peas and sugar. The filling mixture should have hardly any liquid. Adjust the seasoning to your liking. Cool down before using the filling. 3. Combine all the pastry dry ingredients in a large bowl. Add in the cubes of butter. 4. Rub in the cubes of butter into the dry ingredients until it resembles fine breadcrumbs. 5. Add in the egg and water to the buttered ingredients and knead till you have a smooth dough ball. It should feel like a smooth play dough. 6. Line a large chopping board with a sheet of baking paper, dust it with plain flour. To avoid the dough sticking to your hands, dip your hands into some plain flour. Grab approximately 1/4 cup size dough and place in on the baking paper, flatten with a rolling pin until you have 0.5 cm thickness. 7. Place 1/8 cup of filling on the upper side of the pastry. 8. Fold the lower side of the pastry over the filling and make sure you firmly pressed the dough that surrounds the edge of your encased filling. Trim the excess, then fold. 9. With floured hands, crimp the round edge, slightly flatten the dough edge before folding each turn. Once you have reached the end, tuck the last fold on the back, you can dab a bit of water to make it stick nicely or use egg white. 10. Place the uncooked empanadas in a floured flat tray. 11. Heat cooking oil in a medium saucepan and fry the empanadas. Make sure you keep on flipping the empanadas so that they will not get burned. Be gentle on handling the empanadas as the pastry is very delicate 12. Drain the cooked empanadas in a large bowl lined with kitchen paper towels. Reminders: You can add chopped boiled eggs in your cooked filling. Much better to refrigerate filling overnight so it will be less messy when filling up flatten dough.If you have any excess filling without the boiled egg, you can freeze it and use it again when you feel you want to cook some more empanadas.
Posted on: Mon, 01 Sep 2014 09:01:08 +0000
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