Curried Pork Empanadas

Name: Curried Pork Empanadas
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 48
Cuisine: Spanish, European
Ingredients: 454 grams cream cheese (do not use light), room temperature; 227 grams (2 sticks, 1 cup) unsalted butter, room temperature; 1 teaspoons salt; 710 milliliters all-purpose flour; 1 egg, beaten, for pastry egg wash; 1 serving Salt; 227 grams ground pork; 2 Tbsps plus one teaspoon extra virgin olive oil; 237 milliliters finely chopped onions; 1 clove garlic, minced; 4 shiitake mushrooms, finely chopped (optional); 1 teaspoon curry powder; 1 teaspoons ground coriander; 1 teaspoons ground cardamom; 2 Tbsps sherry; 1 teaspoons soy sauce; 2 teaspoons sugar; 1 teaspoon cornstarch; 59 milliliters golden raisins, chopped

Forget going out to eat or ordering takeout every time you crave European food. Try making Curried Pork Empanadas at home. This hor d'oeuvre has 106 calories, 3g of protein, and 7g of fat per serving. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 48. From preparation to the plate, this recipe takes approximately 2 hours and 40 minutes. This recipe from Simply Recipes requires shiitake mushrooms, curry powder, onions, and golden raisins. Curried Pork Empanadas, Cabbage & pork empanadas, and Pork Empanadas With Thyme are very similar to this recipe.

Instructions

Make the empanada dough: Beat together the cream cheese, butter, and 1/2 teaspoon salt, until well blended. Slowly add in the flour, mixing until incorporated.

Ingredients you will need

Empanada Dough

Cream Cheese

Butter

All Purpose Flour

Salt

Form two balls (it will be easier to work with 2 separate pieces of dough), then flatten each into a disk. Dust with flour, cover with plastic wrap, and refrigerate for at least an hour.

Ingredients you will need

Dough

All Purpose Flour

Wrap

Equipment you will use

Plastic Wrap

Cook the pork: While dough is chilling, heat 1 teaspoon of olive oil in a large frying pan on medium high heat. Break off bits of ground pork and add to the pan, until all the pork is added without crowding.

Ingredients you will need

Ground Pork

Olive Oil

Dough

Pork

Equipment you will use

Frying Pan

Sprinkle 1/4 teaspoon of salt over the pork. Do not stir.

Ingredients you will need

Pork

Salt

Once the pork is lightly browned on one side, use a spatula to flip the pieces to the other side so the other side can cook.

Ingredients you will need

Pork

Equipment you will use

Spatula

Once the pork is lightly browned on both sides, reduce the heat on the pan to medium, and remove the pork to a bowl.

Ingredients you will need

Pork

Equipment you will use

Bowl

Frying Pan

Add 2 more tablespoons of olive oil to the pan. Then add the finely chopped onion.

Ingredients you will need

Olive Oil

Onion

Equipment you will use

Frying Pan

Let onions gently cook on medium heat for a few minutes until translucent.

Ingredients you will need

Onion

Add the minced garlic. Cook until fragrant.

Ingredients you will need

Minced Garlic

Add the finely chopped mushrooms, cooking for a few minutes more.

Ingredients you will need

Mushrooms

Add the curry powder, ground coriander, and cardamom to the pan.

Ingredients you will need

Ground Coriander

Curry Powder

Cardamom

Equipment you will use

Frying Pan

Mix the spices in with the onion mix.

Ingredients you will need

Spices

Onion

Add the ground pork back to the pan, mixing in the seasoned onion mix.

Ingredients you will need

Ground Pork

Onion

Equipment you will use

Frying Pan

Add the raisins.

Ingredients you will need

Raisins

Add the sherry, soy sauce, sugar, and corn starch, mixing well.

Ingredients you will need

Corn Starch

Soy Sauce

Sherry

Sugar

Break bigger pieces of ground pork with the edge of a metal spatula.

Ingredients you will need

Ground Pork

Equipment you will use

Spatula

Remove from heat, and chill until time to stuff the pastries.

Roll out the dough and cut out rounds: Preheat oven to 375°F. On a lightly floured, smooth, clean surface, roll out one of the dough rounds to a thin 1/8-inch thickness. (If refrigerated for more than an hour, you may need to let it sit for 10 minutes to soften it enough to roll it out more easily.)

Ingredients you will need

Dough

Roll

Equipment you will use

Oven

Use a wide-mouthed jar or biscuit cutter (about 3 inches wide) to cut out rounds.

Ingredients you will need

Biscuits

Place them on a baking sheet.

Equipment you will use

Baking Sheet

During this and the next step, if the dough becomes too soft and therefore difficult to work with, put whatever you are working on in the refrigerator to chill for 5 or 10 minutes.

Ingredients you will need

Dough

Stuff and fold the empanadas: Use a pastry brush to lightly brush the inside edge of the rounds with egg wash (to help the empanadas seal).

Ingredients you will need

Egg

Equipment you will use

Pastry Brush

Place a teaspoon of meat inside each round.

Ingredients you will need

Meat

Fold the round over to and press the edges to seal shut. Use the tines of a fork to flute the edges.

Place standing upright on a baking sheet, spaced an inch apart. (You can also lie them down, but with them upright, you'll fit more on a pan.)

Equipment you will use

Baking Sheet

Frying Pan

Use a pastry brush to brush the sides (not the bottom) of the empanadas with more egg wash.

Ingredients you will need

Egg

Equipment you will use

Pastry Brush

Bake in oven: Working in batches, cook in the 375°F oven for 15 to 20 minutes, until golden brown.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

454grams

cream cheese (do not use light), room temperature 227grams

(2 sticks, 1 cup) unsalted butter, room temperature 1teaspoons

salt 710milliliters

all-purpose flour 1

egg, beaten, for pastry egg wash 1serving

Salt 227grams

ground pork 2Tbsps

plus one teaspoon extra virgin olive oil 237milliliters

finely chopped onions 1clove

garlic, minced 4

shiitake mushrooms, finely chopped (optional)1teaspoon

curry powder 1teaspoons

ground coriander 1teaspoons

ground cardamom 2Tbsps

sherry 1teaspoons

soy sauce 2teaspoons

sugar 1teaspoon

cornstarch 59milliliters

golden raisins, chopped

Recommended wine: Tempranillo, Albarino, Grenache

Tempranillo, Albarino, and Grenache are my top picks for Empanada. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. You could try Flaco Tempranillo. Reviewers quite like it with a 4 out of 5 star rating and a price of about 8 dollars per bottle.