Pork Empanadas Best Dishes

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Pork Empanadas

"Tender red meat turnovers. Filling can be used for nearly whatever else, inclusive of taco filling. Can be frozen baked or unbaked. The beef and the empanada dough may be made in advance of time."

Ingredients :

2 kilos red meat butt roast
1 onion, quartered
2 cloves garlic
half teaspoon salt
1 teaspoon dried oregano
1 teaspoon floor cumin
2 bay leaves
1 half of cups all-motive flour
3/4 cup masa harina
1 teaspoon baking powder
1/4 teaspoon salt
half cup lard
1 egg, crushed
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, put together dough.
To make the dough: Sift together the flour, masa harina, baking powder and salt. Add the shortening to the dry elements and blend well. In a separate bowl, beat together the egg and half cup milk. Make a well in the middle of the dry ingredients. Add the egg aggregate and stir with a fork till the dough comes collectively in a ball. Divide the dough into 16 even pieces and roll every piece into a ball. Place in a box, cover, and refrigerate.
Preheat oven to 375 levels F (one hundred ninety tiers C).
After the red meat has simmered for 1 half of hours, put off from liquid. Place beef in a baking dish and bake for 1 hour or until meat shreds without difficulty with fork. Remove from oven (keep oven grew to become on) and shred into small pieces. Add salsa to shredded beef.
Lightly grease a baking sheet.
On gently floured surface, flatten a bit of dough with the palm of your hand. With a rolling pin, roll out the dough to make a five-inch circle approximately 1/8-inch thick. Place 2 to three tablespoons of filling within 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 organized baking sheet and repeat with closing empanada dough. Leftover filling may be frozen or utilized in tacos, tamales, or burritos.
Bake in preheated oven till golden, about 20 minutes. Remove to rack and cool for about five minutes. Serve heat.

Notes :

You may substitute vegetable shortening for the lard, if you pick.
These pastries can be frozen baked or unbaked. If baking raw empanadas directly from freezer, do not thaw. Bake in preheated 350 degree oven (a hundred seventy five levels C) for 25 to 30 minutes. Reheat baked frozen ones at the same temperature for 15 mins.
Try using a Reynolds® gradual cooker liner to your slow cooker for simpler cleanup.

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