And yet another yummy meryenda treat for you and your family :)
Empanada is a type of pastry that is stuffed with your choice of pork, tuna or chicken. In this pork empanada recipe, we’ll be using left over giniling in red sauce (recipe included below), which will be stuffed into our homemade crust. Isn’t that interesting?
Not into baking? Good news is, making empanada dough is not hard at all and does not need a quality oven. We can also use a food processor or a hand held mixer to speed-up the process.
What is the filling? Personally I call it pork giniling in tomato sauce with carrots and potatoes. You can also add green peas if you want to. It is simply made-up of ground pork cooked with the vegetables mentioned, along with raisins and soy sauce. This is a main dish by itself (Hence our left over dinner will serve as filling for our empanada). My boys love having it with steamed rice. However, we will be using it as an empanada filling for this recipe.
This empanada recipe is all about making empanadas in the easiest way possible.
Ingredients:
1/2 kilo ground pork
1 carrot cubed
1/2 cup green peas (optional)
1 potato cubed
1 onion chopped
1/4 cup raisins
1/4 cup soy sauce
100 grams filipino style tomato sauce
cooking oil
Salt and ground black pepper to taste
Empanada Dough
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 cup cold unsalted butter, cubed
2 tablespoons sugar
1 egg
1/2 cup cold water
Eggwash
1 Egg beaten
Instructions
Heat oil in a cooking pan.
Add the chopped onion. Stir and continue to cook until the onion becomes brown.
Add ground pork and cook until light brown.
Add raisins, soy sauce, and beef broth.
Add the tomato sauce and 1/2 cup water
Cover the pan, cook for 10 to 12 minutes.
Add peas (optional) carrots, and potato.
Cover and cook for 5 to 8 minutes Note: Add more beef broth or water, if needed
Season with salt and ground black pepper. Stir and cook for 1 minute. Set aside.
**Tip:
This is a good recipe as a main dish but when you will be using it as filling, you can add 1 tbsp of flour to make it thicker before using it as a filling. Also, I found left over boiled quail eggs which we cut into half and placed inside the empanadas :)
Now we will make the dough using a food processor or a hand held mixer
Place flour in a food processor and then add salt. Pulse until both ingredients are blended.
Slice the butter into cubes. Add into the food processor. Continue to pulse until the butter blends well with the flour mixture.
Add egg while pulsing. Continue to process the mixture until all the ingredients are well blended.
Make a ball out of your dough and cover with a cling wrap. Chill the dough for at least 20 minutes.
Preheat oven to 375F.
Flatten one piece of dough on a flat surface using a rolling pin.
Cut a part of the flatten dough using anything with a circular end such as a bowl. Remove the circular dough and set aside.
Assemble the pork empanada by placing 1 tablespoon of the pork filling in the center of the dough. Secure it by pressing the tip of a fork on the sides of the empanada.
Arrange the empanadas on a cookie sheet greased with shortening.
Pierce the top of the empanadas with a pork to prevent it from cracking open while baking
Prepare the egg wash by beating the egg in a bowl. Brush the egg wash all over the empanadas.
Bake for approximately 30 minutes and then remove from the oven.
Serve while still warm and enjoy!
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