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Pork and Potato Empanadas

 

These are a delicious snack! As always, play around with it to make it the most delicious you can!
70

Yield

10

servings

Prep

15

min

Cook

65

min

Ready

1⅓

hrs

 

Ingredients

For the dough:
¾ cup cornmeal
yellow, precooked
1 cup water
½ tablespoon vegetable oil
¼ tablespoon sazon
Goya with azafran
*
¼ teaspoon salt
For the filling:
1 cup potatoes
white, peeled and diced
½ each boullion cubes
chicken or vegetable
*
½ tablespoon olive oil
¼ cup white onion
chopped
½ cup tomatoes
chopped
¼ teaspoon salt
¼ cup scallions, spring or green onions
chopped
½ cup garlic cloves
chopped
1 tablespoon cilantro
freshly chopped
*
1 tablespoon sweet red bell peppers
chopped
¼ teaspoon black pepper
*
½ pound pork
or beef, ground

Directions

Place the masarepa in a large bowl.

Add the sazon Goya and salt and stir to mix well.

Add the water and oil and mix to form dough.

Pat the dough into a ball and knead for 2 minutes or until smooth.

Cover with plastic and set aside for 20 minutes.

Meanwhile, to make the filling, cook the potatoes in a pot with water and the bouillon tablet for 20 to 25 minutes or until tender.

Drain and gently mash the potatoes. Set aside.

Heat 1 tablespoon olive oil in a large, heavy skillet.

Add the onion and cook over medium-low heat stirring frequently, for 5 minutes.

Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and black pepper.

Cook for about 15 minutes.

Add the ground pork and beef.

Cook, breaking up the meat with a wooden spoon, for 10 to 15 minutes or until the mixture is fairly dry.

Transfer the meat mixture to the mashed potatoes bowl and mix well to combine.

Break small portions of the dough, about 1½ tablespoons each one, and form each portion into a ball by rolling between the palms of your hands.

Place the balls of dough between two pieces of plastic and roll each out very thinly to form a circle. Remove the top plastic and place 1 tablespoon of the filling in the center of each.

Then using the plastic underneath, fold the dough over to enclose the filling, forming a half circle. Tightly seal the edges by crimping with the tines of a fork.

Fill a large pot with vegetable oil and heat over medium heat to 360° F.

Carefully place 3 or 4 empanadas at the time in the heated oil and fry for about 2 minutes until golden on all sides.

 

* not incl. in nutrient facts

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Comments

kadenkwe
Alliston, Ontario, Canada
 almost 9 years ago

Maybe it's just me, but there's no DIRECTIONS????

Sorry guys! I'm new to this. They are up now!

michellita
Lynchburg, United States
 almost 9 years ago
happyzhangbo
Toronto , Ontario, Canada
 almost 9 years ago

Thanks for completing the recipe so fast and thanks for sharing the great recipes with us. Happy Cooking :-)

Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 11330% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 139mg 6%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 16g
Vitamin A 3% Vitamin C 10%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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