PORK EMPANADAS WITH THYME
These savory Pork Empanadas with Thyme patties can be an appetizer or part of a full meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h30m
Number Of Ingredients 14
Steps:
- Set a steamer basket in a pot with 2 inches boiling water. Add potato, cover, and cook until tender, 10 to 15 minutes. In a large skillet, heat oil over medium. Add onion and garlic; cook, stirring occasionally, until onion softens, 5 to 7 minutes. Raise heat to high and add pork, thyme, and sage; cook, breaking up meat with a spoon, until pork is no longer pink, about 4 minutes. Add flour; cook, stirring, until blended, about 30 seconds. Add raisins (if using) and 2 tablespoons water; cook until thickened, about 1 minute. Remove from heat and stir in potato, pine nuts (if using), and vinegar. Season filling with salt and pepper and let cool.
- Preheat oven to 400, with racks in upper and lower thirds. On a floured surface, divide dough in half and roll each piece to an 1/8-inch thickness. Using a 6-inch cookie cutter or plate as a guide, cut out 8 circles. Place 1/4 cup filling on half of each circle, leaving a 1/2-inch border. Brush edge of dough with water; fold top half over filling. Press edges to seal, then crimp firmly with a fork.
- Transfer empanadas to two baking sheets lined with parchment. In a bowl, beat egg with 1 tablespoon water. Brush empanadas with egg wash and top with thyme sprigs. Bake until golden brown, 30 to 40 minutes, rotating sheets halfway through.
Nutrition Facts : Calories 484 g, Fat 25 g, Fiber 2 g, Protein 14 g
DOUGH FOR PORK EMPANADAS WITH THYME
Use this dough to make our Pork Empanadas with Thyme.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough dough for 8 empanadas
Number Of Ingredients 6
Steps:
- In a food processor, pulse all-purpose flour (spooned and leveled), baking powder, and coarse salt. Add minced fresh sage and thyme; pulse until combined. Add cold unsalted butter, cut into pieces; pulse until mixture is the texture of coarse meal, with a few pea-size pieces butter remaining. Add 1 cup ice water; pulse until dough is crumbly but holds together when squeezed (add up to 1/4 cup water, 1 tablespoon at a time, if needed). Turn dough out onto a lightly floured work surface and knead just until dough comes together, 4 to 5 times.
EMPANADA DOUGH
This basic dough can be filled with Empanada Pork Filling, then fried or baked.
Provided by lola
Categories Appetizers and Snacks Pastries Empanadas
Time 20m
Yield 24
Number Of Ingredients 7
Steps:
- Whisk together the 2 cups flour, salt, and sugar in a bowl until evenly blended; make a well in the center of the mixture. Whisk the egg yolk and water together in a small bowl until smooth; pour into the well and mix to form a stiff dough. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Roll the dough with a rolling pin until thin, sprinkling with flour to prevent from sticking. Brush with melted butter and roll it like a jelly roll. Cut with a sharp knife into 1 1/2-inch slices. Roll each piece into a circle and fill with about 1 tablespoon filling. Fold over into half moons and seal.
Nutrition Facts : Calories 61.7 calories, Carbohydrate 11.2 g, Cholesterol 11.1 mg, Fat 1.3 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 0.7 g, Sodium 56 mg, Sugar 2.8 g
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