Pork and Apple Empanadas
September 13, 2017
By: Cheryl Schaefer
Pork and Apple Empanadas
- 3 Tbsp Paprika
- ¾ Cup Brown Sugar
- 2 tsp Cumin
- 3/4 tsp Cayenne
- 1 ½ Tbsp Garlic Powder
- 2 Tbsp Salt
- 1 ½ tsp Onion Powder
- 1 ½ Tbsp Black Pepper
- 1 tsp Cinnamon
- 1 Small Onion, diced
- 1 Lb. Pork Shoulder, cut into 2” chunks
- 1 Qt. Harmons Chicken Stock
- 2 Tbsp Canola Oil
- 1 Lg. Onion, diced
- 2 Ea. Tart Apple, peeled, cored and small diced
- ½ Cup Water
- 1 Pkg. Refrigerated Pie Crust
- 1 Ea. Egg, beaten
1. Blend together all the spices, set aside.
2. In pressure cooker pot, place first onion, pork and ¼ cup spice mixture. Cover meat completely with chicken stock.
3. Set pressure cooker to cook on high pressure for 45 minutes. When timer goes off, turn off pressure cooker and release the pressure valve. Cover valve with a towel to keep the steam from filling your kitchen with moisture.
4. Remove chunks of meat from cooking liquid. Set aside and allow to cool until you can safely handle the meat. Remove any excessively large pieces of fat from the meat. Shred the meat and set aside.
5. Preheat oven to 400 degrees.
6. In sauté pan over high heat, add canola oil and onions, sauté for 1-2 minutes. Add in apples and cook another 1-2 minutes.
7. Shred 2 Cups of pork and add to onion and apple mixture. Pour in water and allow to simmer until the water evaporates and the pork has shredded completely and mixed well with the onions and apples.
8. Using a 3” round cutter, cut circles out of the pie dough. You can ball up the excess and re-roll just once. Any more times and the dough will become tough.
9. Place a spoonful of pork and apple mixture into the center of each circle. Brush the dough with the beaten egg and fold in half over meat mixture.
10. Crimp edges of dough with a fork and brush top side of empanada with egg mixture. Repeat until all the dough is used.
11. Bake on a parchment lined baking sheet for 15 minutes or until golden brown.
12. Dip in Sweet Jalapeno Dipping Sauce and enjoy.
Sweet Jalapeno Dipping Sauce
- 1 Cup Red Bell Pepper, julienned
- 6 ea. Jalapeno, julienned
- ½ Cup Sugar
- ½ tsp Xanthan Gum
- ¼ Cup Red Wine Vinegar
1. Blend together the sugar and xanthan gum. This will prevent the xanthan from clumping when its added to the liquids.
2. Place all ingredients in a small saucepan and heat through, stirring occasionally until sugar dissolves and peppers soften.
3. Remove from heat and allow to cool.