EMPANADAS WITH SPICY PORK
These bite-sized empenadas and pork are a delicious hors d'oeuvre that can be served with a salsa verde.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 60
Number Of Ingredients 18
Steps:
- Toast spices in small, heavy skillet over medium-high heat, shaking pan often, 2 to 3 minutes. Be careful not to scorch spices. Let cool, finely grind, and combine with garlic.
- Heat oven to 425 degrees. Bring pork to room temperature; rub with spice mixture. Roast in a heavy roasting pan until pork is very well done and falling off the bone, about 2 1/2 hours. Let stand until cool enough to handle. Trim fat and remove pork from bone. Dice into small pieces, cover, and set aside.
- Heat oil in large skillet over medium heat. Add onions; saute, stirring, until soft, about 5 minutes. Add pork, 2 cups salsa verde, 1 1/2 teaspoons salt, pepper, and stock. Simmer until liquid starts to thicken, 5 to 8 minutes.
- Whisk together flour, shortening, remaining 1/2 teaspoon salt, and baking powder in bowl. Add 2 1/2 cups warm water; knead dough until smooth. Cover; let stand 10 minutes. Divide into 60 1 1/2-inch balls; cover with plastic.
- Lightly flour work surface; roll out each dough ball to 3 1/2-inch disk. Place 1 heaping tablespoon pork filling in center of each; fold dough to enclose filling and form a half moon. Seal edges by crimping with fork.
- Preheat oven to 425 degrees. Arrange empanadas on parchment-lined baking sheets; generously brush with butter. Bake 2 pans (meanwhile, refrigerate others) until light brown, 20 to 25 minutes; rotate pans between racks halfway through. Let cool slightly; bake remaining pans. Serve with remaining salsa verde.
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Samad Tunio
[email protected]Overall, I thought the empanadas were good. I would definitely make them again.
Muhammad Saqlain
[email protected]I thought the empanadas were delicious, but they were a bit time-consuming to make.
Musanthu Mumba
[email protected]These empanadas were a bit too greasy for my taste.
dial vanz
[email protected]I'm not usually a fan of empanadas, but these were really good! The dough was flaky and the filling was flavorful.
Mohammad Asraful islam
[email protected]These empanadas were a great way to use up leftover pork. They were easy to make and very tasty.
Dbndera Dbndera
[email protected]I found the recipe to be a bit confusing. I would recommend clarifying some of the steps.
Ahmed Ch
[email protected]The empanadas were delicious! I especially liked the spicy pork filling.
Micah Welsh
[email protected]I thought the empanadas were a bit bland. I would recommend adding more spices to the filling.
Tik Tok Masti
[email protected]I've made these empanadas several times now and they're always a crowd-pleaser. The filling is always juicy and flavorful, and the dough is crispy and flaky.
Junior Escalante
[email protected]These empanadas were easy to make and turned out great! I used ground beef instead of pork and they were still delicious.
Lizy Sh
[email protected]I'm not a big fan of spicy food, but these empanadas were surprisingly mild. The dough was nice and flaky, and the filling was flavorful without being overpowering.
Barbie Perez
[email protected]The empanadas were good, but I found the filling to be a bit too spicy for my taste. I would recommend using less chili powder next time.
Hello Abdou
[email protected]I followed the recipe exactly and the empanadas turned out perfectly. The dough was easy to work with and the filling was delicious.
Neo Shibise
[email protected]These empanadas were a hit at my party! The spicy pork filling was flavorful and juicy, and the dough was crispy and flaky. I will definitely be making these again.