Mini Pork Empanadas Recipes

EASY MINI PORK EMPANADAS

Steps:

• Preheat a large skillet over medium heat.
• When the pan is hot, pour in the oil then add the pork, breaking the meat into small crumbles.
• Then add the jerk seasoning, thyme and garlic. If using sausage, add 1 tablespoon of jerk seasoning. If using fresh ground pork, add two tablespoons of jerk seasoning.
• Stir and cook until pork is fully cooked. Remove from heat and allow to come to room temperature.
• Preheat oven to 400° F.
• Lightly beat an egg in a bowl and add 1 tablespoon of water to make an egg wash. Set aside.
• Meanwhile, use a rolling pin to slightly stretch a single puff pastry sheet, leaving it about 1/4-inch larger all around.
• Using a 3-inch cutter, cut rounds out of the dough. Place the cutter as close as possible to the previous cut edges to maximize use of the dough. You should be able to cut 9 to 11 rounds from each sheet.
• Then brush a bit of egg wash around the edges of the cut dough, place one level teaspoon of cooked pork in the center, fold the dough over and seal it with a fork. Transfer to a parchment-covered baking sheet and cover with a dish towel to keep moist. Repeat until all the cut round have been used.
• Repeat the process with the remaining puff pastry sheets.
• Bake for 18 minutes or until empanadas are puffed and golden brown.
• Serve warm, either plain or with your choice of salsa or sour cream.

EMPANADAS WITH SPICY PORK

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.

MINI PORK EMPANADAS

Steps:

• Beat cream cheese spread and butter in large bowl with mixer until blended. Gradually add flour, mixing well after each addition. Shape into ball. Refrigerate 1 hour.
• Meanwhile, brown meat with onions in large saucepan. Stir in bouillon and spices. Remove from heat. Add potatoes; mix well. Cool completely.
• Heat oven to 400ºF. Roll out dough on floured work surface to 1/4-inch thickness. Use 3-inch cutter to cut dough into 40 rounds, rerolling dough scraps as necessary
• Spoon 1-1/2 tsp. meat mixture onto center of each dough round; brush edge with egg. Fold in half; press edges together with fork to seal. Place on baking sheet sprayed with cooking spray. Cut small slits in tops to vent; brush with remaining egg.
• Bake 18 to 20 min. or until golden brown.
• Variation: Use the jalapeno cream cheese

ARGENTINEAN-INSPIRED BEEF MINI EMPANADAS

Steps:

• Prepare filling: Cook ground beef, onion, bell pepper, and garlic in a large, nonstick skillet over medium to medium-high heat until vegetables are tender and beef is browned and crumbly, about 10 minutes. Add olives, paprika, cumin, salt, and pepper. Stir in chopped eggs.
• Scrape mixture into a bowl. Cover and refrigerate until fully chilled, 1 to 2 hours; this ensures the dough will not be soggy when the empanadas are baked.
• Prepare dough: Whisk flour and salt together in a medium bowl until combined. Cut in butter with a pastry blender until the mixture resembles coarse crumbs.
• Whisk cold water, egg, and vinegar together in a small bowl. Pour into the dry ingredients and blend with a fork. Use your hands to finish blending the ingredients until they come together in a ball. Flatten the ball into a disc, wrap with plastic wrap, and refrigerate for 1 hour.
• When you are ready to cook, preheat the oven to 350 degrees F (175 degrees C).
• Roll the dough on a lightly floured surface. Use a 3-inch round cutter to cut circles, rerolling the scraps as necessary. I got about 18 circles.
• Hold each circle in your hand and place a heaping tablespoon of filling in the center. Gently fold the ends over the top and press to seal all the way around. Reserve extra filling for another use.
• Set empanadas on a baking sheet. Press around the sealed edges with a fork if desired.
• Bake in the preheated oven until golden brown on the bottoms, about 18 minutes. Flip and bake until the other side is browned, about 5 more minutes.

MINI PORK EMPANADAS

Steps:

• Beat cream cheese spread and butter in large bowl with mixer until blended. Gradually add flour, mixing well after each addition. Shape into ball. Refrigerate 1 hour.
• Meanwhile, brown meat with onions in large saucepan. Stir in bouillon and spices. Remove from heat. Add potatoes; mix well. Cool completely.
• Heat oven to 400ºF. Roll out dough on floured work surface to 1/4-inch thickness. Use 3-inch cutter to cut dough into 40 rounds, rerolling dough scraps as necessary.
• Spoon 1-1/2 tsp. meat mixture onto center of each dough round; brush edge with egg. Fold in half; press edges together with fork to seal. Place on baking sheet sprayed with cooking spray. Cut small slits in tops to vent; brush with remaining egg.
• Bake 18 to 20 min. or until golden brown.