Pork Empanadas (Meat Turnovers)

Recipe Ingredients

2 lbs	908g / 32oz	Pork butt or shoulder roast
1		Onion - quartered
2		Garlic cloves
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Oregano
1 teaspoon	5ml	Cumin
2		Bay leaves
1 1/2 cups	93g / 3.3oz	All purpose flour + 2tb more
3/4 cup	177ml	Masa harina
1 teaspoon	5ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1/2 cup	99g / 3.5oz	Lard or solid shortening
1		Egg - beaten
1/2 cup	118ml	Milk
1 cup	237ml	Chile chipotle salsa
1/2 teaspoon	2.5ml	Salt
		Milk

Recipe Instructions

This recipe is not as complicities as it looks. First your prepare the filling which is easy to make and can be used for almost anything else, such as a taco filling. Next make the dough, which is no harder to do than pie dough.

Place pork in large pot. Cover with water. Add onion, garlic, 1/2 tsp salt, oregano, cumin, and bay leaves. Bring to boil, reduce heat, and simmer for 1 1/2 hrs.

While the pork cooks, prepare the dough. Sift together the flour, Masa, baking powder and 1/4 tsp salt. In a separate bowl, beat together the egg and 1/2 c. milk. Make a well in the center of the dry ingreds..

Add the egg mixture and stir with a fork until the dough comes together in a ball. Divide the dough into 16 even-size pieces and roll each piece into a ball. Place in a bowl, cover, and refrigerate.

After pork has simmered for 1 1/2 hrs, preheat oven to 375F.. Remove the pork from the liquid. Save the stock for soup if you like. Place pork in a baking dish or Dutch oven.

Brush with hot pepper sauce. Bake for 1 hr., or until meat shreds easily with fork. Remove from oven and shred into small pieces. Combine Red Chile Salsa (see #141) and remaining 1/2 tsp. salt. On lightly floured surface, flatten a piece of dough with the palm of your hand. With rolling pin (actually, a piece of cut-off broom handle works best), roll out the dough to make a 5" circle, about 1/8" thick. Place 2-3 tbs. filling in center of the dough. Brush edges of dough with milk. Fold dough over filling.

Pinch edges together. Crimp with fork to seal. Place on lightly greased baking sheet. Bake for 20 minutes.,, or until golden. Remove to rack and cool for about 5 minutes. Serve warm. Can be frozen baked or unbaked. If baking from freezer, do not thaw. Bake in preheated 350F. oven for 25-30 minutes. Reheat baked frozen at 350F for 15 minutes.

Source:
Cole Publishing Group Recipe Collection

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