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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 Make Healthy Eating A Part of Your Daily Life.

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As you can see, it’s not at all difficult to begin integrating healthy eating into your daily lifestyle.

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

The ingredients needed to make Pork Picadillo Empandas:
  1. Prepare ground pork butt
  2. Use vegetable oil
  3. Take jalapeño minced
  4. Take chili powder
  5. Prepare ground cumin
  6. Take ground cinnamon
  7. Get ground allspice
  8. Provide golden raisins, plumped in water
  9. You need sliced almonds, blanched, chopped
  10. Use lime juice
  11. Prepare sour cream
  12. You need Salt/ Pepper
  13. Provide Empanada Dough
  14. You need all purpose flour
  15. Get masa harina
  16. Take baking powder
  17. Provide salt
  18. Provide lard melted, cooled
  19. Take water or as needed
  20. Take 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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