Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, pork picadillo empandas. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Pork Picadillo Empandas is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Pork Picadillo Empandas is something which I’ve loved my entire life. They’re nice and they look wonderful.
Place empanadas on large baking sheet lined with parchment paper. Pierce the top of each once with a fork. Pork Picadillo Empanadas are a perfect dish to take to a potluck or on a picnic.
To get started with this recipe, we must prepare a few components. You can cook pork picadillo empandas using 20 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Pork Picadillo Empandas:
- Get 12 oz ground pork butt
- Take 2 tsp vegetable oil
- Make ready 1/2 oz jalapeño minced
- Prepare 2 tsp chili powder
- Make ready 1 tsp ground cumin
- Prepare 1 tsp ground cinnamon
- Make ready 1/4 tsp ground allspice
- Get 2 oz golden raisins, plumped in water
- Make ready 2 oz sliced almonds, blanched, chopped
- Prepare 3 tbsp lime juice
- Take 2 tbsp sour cream
- Get to taste Salt/ Pepper
- Prepare Empanada Dough
- Prepare 6 3/4 oz all purpose flour
- Make ready 4 oz masa harina
- Get 3 1/2 tsp baking powder
- Take 1 tsp salt
- Prepare 4 oz lard melted, cooled
- Make ready 6 oz water or as needed
- Make ready 2 eggs
Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash. The picadillo is then used in empanadas or papa rellenos. Puerto Rican Picadillo: beef hash seasoned with sofrito. Great with rice, or as a filling for empanadas, papas rellenos and tacos!
Steps to make Pork Picadillo Empandas:
- Heat oil in a sauté pan to medium-high heat. Add ground pork until no longer pink. Stir in jalapeño and seasonings until most of liquid evaporates.
- Transfer to a bowl and add raisins and almonds. Season with lime juice. Fold in sour cream adding just enough to bind meat filling. Put in fridge to cool.
- To make dough blend flour, masa harina, baking powder and salt in a bowl. Add melted lard and mix by hand until moistened. Blend 4oz of water and 1 egg at a time gradually. When dough forms into a ball lightly knead until pliable.
- To assemble roll out dough into 3 in circles. Add small amount of filling, about a 1/2 oz to middle. Brush edges with egg wash, fold in half and seal seams with a fork. Transfer to parchment lined pans and refrigerate until ready to fry
- Heat oil in a deep 2 1/2 in pan or deep fryer to 350. Add empanadas to hot oil and fry both sides until golden brown. Drain on paper towels. Serve hot with pico de gallo or salsa.
Picadillo, with its lively sweet-and-sour taste, is a classic Cuban dish that almost every family has a version of. Picadillo is a great party dish, since it reheats well. The pork picadillo with potatoes and vegetables is a simple and easy dish to prepare, which makes it a favorite for your family's weekly menu. You can even use it to fill empanadas. Pork Empanadas with Jicama Pico de Gallo.
So that’s going to wrap this up with this exceptional food pork picadillo empandas recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
