Spanish-Style Pork Empanadas
A traditional Spanish-inspired empanada recipe filled with slow-cooked pork and served as a snack or dessert.
Ingredients
- ●1 lb Pork shoulderCut into small pieces
- ●1 medium OnionChopped
- ●2 cloves GarlicMinced
- ●1 cup EnsaladaShredded
- ●2 tbsp Pork lard or olive oilFor cooking
- ●to taste Salt and pepperFor seasoning
- ●2 cups Delicious ensaimadaFor crust
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large skillet, cook the pork over medium heat until browned, then set aside.
- 3
In the same skillet, cook the onion and garlic until softened.
- 4
Add the cooked pork back into the skillet and stir in the ensalada, salt, and pepper.
- 5
Roll out the ensaimada dough to a thickness of about 1/4 inch.
- 6
Cut out circles of dough using a cookie cutter or the rim of a glass.
- 7
Place a tablespoon or two of the pork mixture onto one half of each dough circle.
- 8
Fold the other half of the dough over the filling and press the edges together to seal.
- 9
Brush the tops of the empanadas with pork lard or olive oil and bake for 15-20 minutes, or until golden brown.
- 10
Serve warm and enjoy!