Recipe: Appetizing Pork Picadillo Empandas

Delicious, fresh and tasty.

Pork Picadillo Empandas. These baked Pork Picadillo Empanadas have a ground pork filling stuffed into a refrigerated biscuit. This is the easiest empanada recipe ever. Serve with a side of salsa for an unbelievable appetizer, lunch, dinner, or gameday snack.

Pork Picadillo Empandas Packed with flavors, empanadas are a good source of protein. #ad Pork Pastelillo Empanadas made with the highest quality pork and wrapped in a light, flaky pastry is the handheld meal you've been waiting for! @wisconsinporkassociation. The Making of Pork Picadillo Empanadas A printer-friendly recipe card can be found at the bottom of this post. Pork Picadillo Empanadas are a perfect dish to take to a potluck or on a picnic. You can have Pork Picadillo Empandas using 20 ingredients and 5 steps. Here is how you cook that.

Ingredients of Pork Picadillo Empandas

  1. Prepare 12 oz of ground pork butt.
  2. You need 2 tsp of vegetable oil.
  3. You need 1/2 oz of jalapeño minced.
  4. It's 2 tsp of chili powder.
  5. You need 1 tsp of ground cumin.
  6. Prepare 1 tsp of ground cinnamon.
  7. Prepare 1/4 tsp of ground allspice.
  8. Prepare 2 oz of golden raisins, plumped in water.
  9. You need 2 oz of sliced almonds, blanched, chopped.
  10. You need 3 tbsp of lime juice.
  11. You need 2 tbsp of sour cream.
  12. Prepare to taste of Salt/ Pepper.
  13. It's of Empanada Dough.
  14. You need 6 3/4 oz of all purpose flour.
  15. You need 4 oz of masa harina.
  16. Prepare 3 1/2 tsp of baking powder.
  17. Prepare 1 tsp of salt.
  18. You need 4 oz of lard melted, cooled.
  19. You need 6 oz of water or as needed.
  20. Prepare 2 of eggs.

Bite-sized flavor-filled packets of spicy pork tucked inside a flavorful tender turnover; empanadas are easy to make and very portable. Heat oil in a large nonstick skillet over medium-high heat. The Spanish word picadillo refers to the meat being minced, or ground and in Latin American dishes, it is quite often a ground meat filling but, as is the case here, it can also be ground pork. Picadillo is a filling that can be used in a variety of Latin American dishes like tacos and burritos or empanadas.

Pork Picadillo Empandas step by step

  1. 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..
  2. 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..
  3. 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..
  4. 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.
  5. 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..

Puerto Rican Picadillo: beef hash seasoned with sofrito. Great with rice, or as a filling for empanadas, papas rellenos and tacos! (Popular in Cuban and Latin American cuisine). My Puerto Rican recipe series continues. The first is for Puerto Rican Picadillo, which is a ground beef hash. Pork Empanada is a type of pastry that has been stuffed with pork.