Pork Empanadas Best Family Recipes

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Pork Empanadas

"Tender red meat turnovers. Filling can be used for almost some thing else, together with taco filling. Can be frozen baked or unbaked. The beef and the empanada dough may be made ahead of time."

Ingredients :

2 pounds pork butt roast
1 onion, quartered
2 cloves garlic
half of teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
2 bay leaves
1 half cups all-cause flour
three/4 cup masa harina
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup lard
1 egg, overwhelmed
half of cup milk
1 cup chipotle salsa

Instructions :

Prep : 50M	Cook : 16M	Ready in : 3H45M

To make the filling: Place red meat in a huge pot and cowl with water. Add onion, garlic, salt, oregano, cumin and bay leaves. Bring to a boil, lessen warmness and simmer for 1 half of hours. While red meat is cooking, prepare dough.
To make the dough: Sift collectively the flour, masa harina, baking powder and salt. Add the shortening to the dry substances and mix well. In a separate bowl, beat collectively the egg and half of cup milk. Make a properly in the center of the dry elements. Add the egg combination and stir with a fork until the dough comes together in a ball. Divide the dough into sixteen even portions and roll each piece right into a ball. Place in a box, cowl, and refrigerate.
Preheat oven to 375 ranges F (190 tiers C).
After the pork has simmered for 1 half hours, take away from liquid. Place red meat in a baking dish and bake for 1 hour or till meat shreds without difficulty with fork. Remove from oven (maintain oven grew to become on) and shred into small portions. Add salsa to shredded pork.
Lightly grease a baking sheet.
On gently floured surface, flatten a piece of dough with the palm of your hand. With a rolling pin, roll out the dough to make a five-inch circle about 1/8-inch thick. Place 2 to 3 tablespoons of filling in the middle of the dough circle. Brush edges of dough with milk. Fold dough over filling. Pinch edges together. Crimp with fork to seal.
Place on organized baking sheet and repeat with final empanada dough. Leftover filling can be frozen or utilized in tacos, tamales, or burritos.
Bake in preheated oven till golden, about 20 mins. Remove to rack and funky for approximately 5 minutes. Serve warm.

Notes :

You may additionally replacement vegetable shortening for the lard, in case you prefer.
These pastries may be frozen baked or unbaked. If baking raw empanadas at once from freezer, do not thaw. Bake in preheated 350 diploma oven (one hundred seventy five stages C) for 25 to half-hour. Reheat baked frozen ones at the equal temperature for 15 minutes.
Try using a Reynolds® slow cooker liner in your slow cooker for simpler cleanup.

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