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Pork Picadillo Empandas
Pork Picadillo Empandas

Before you jump to Pork Picadillo Empandas recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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We hope you got insight from reading it, now let’s go back to pork picadillo empandas recipe. To make pork picadillo empandas you need 20 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook Pork Picadillo Empandas:
  1. Get 12 oz ground pork butt
  2. Prepare 2 tsp vegetable oil
  3. Get 1/2 oz jalapeño minced
  4. Take 2 tsp chili powder
  5. Get 1 tsp ground cumin
  6. Get 1 tsp ground cinnamon
  7. Prepare 1/4 tsp ground allspice
  8. Use 2 oz golden raisins, plumped in water
  9. Get 2 oz sliced almonds, blanched, chopped
  10. Use 3 tbsp lime juice
  11. Use 2 tbsp sour cream
  12. Prepare to taste Salt/ Pepper
  13. You need Empanada Dough
  14. Get 6 3/4 oz all purpose flour
  15. You need 4 oz masa harina
  16. Use 3 1/2 tsp baking powder
  17. Use 1 tsp salt
  18. Use 4 oz lard melted, cooled
  19. Use 6 oz water or as needed
  20. Prepare 2 eggs
Steps to make Pork Picadillo Empandas:
  1. Heat oil in a sauté pan to medium-high heat. Add ground pork until no longer pink. Stir in jalapeño and seasonings until most of liquid evaporates.
  2. Transfer to a bowl and add raisins and almonds. Season with lime juice. Fold in sour cream adding just enough to bind meat filling. Put in fridge to cool.
  3. To make dough blend flour, masa harina, baking powder and salt in a bowl. Add melted lard and mix by hand until moistened. Blend 4oz of water and 1 egg at a time gradually. When dough forms into a ball lightly knead until pliable.
  4. To assemble roll out dough into 3 in circles. Add small amount of filling, about a 1/2 oz to middle. Brush edges with egg wash, fold in half and seal seams with a fork. Transfer to parchment lined pans and refrigerate until ready to fry
  5. Heat oil in a deep 2 1/2 in pan or deep fryer to 350. Add empanadas to hot oil and fry both sides until golden brown. Drain on paper towels. Serve hot with pico de gallo or salsa.

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