Here’s my empanada recipe–it’s a little time consuming
making the dough and shaping the empanadas, but
they’re fun and it makes a TON of them. I kind of
eyeball a lot of the stuff to make the meat.

Place a 2-3 lb pork roast (boneless) in a crockpot.
Add one can of diced tomatoes (juice and all), and one
can of diced green chilis in with the meat. Sprinkle
cumin, chili powder, and salt and pepper all over the
top of the meat. Cook on high 4-5 hours or low 6-8.
When cooked, REMOVE meat from crockpot (so it won’t be
too soggy) and place in a bowl to shred. You can add
more cumin or s & p if desired. I also like to add
one more can of diced tomatoes, drained, while
shredding the meat.

For the dough: (this makes 8 empanadas. If you need
to make more empanadas to use up the meat, do the
dough in batches–don’t double or triple the recipe.)

4 cups flour
2 tsp baking powder
2 tsp salt
1/2 c. cold butter, cut into small pieces
1 c. cold water

Combine dry ingredients, then cut in the cold butter
until mixture is crumbly. Add just enough cold water
so dough comes together. Divide the dough ball in 1/2
and knead each half 2-3 times. Cut each 1/2 into 4
equal pieces. Cover. Let stand to rise for 20
minutes.

On a lightly floured surface, roll out each piece of
dough into a THIN 8-inch round. Place meat and a
small amount of monterey jack cheese (optional) onto
one half of the circle (don’t add too much or it won’t
seal). Fold over the other half, brush edge with
water and crimp with a fork. Seal well, or it will
burst open in the oven.

You can individually wrap these now, and freeze them.
When ready to eat, thaw for a few minutes while the
oven preheats and bake as below.

Brush tops with butter or an egg wash (1 egg whisked
with 1 Tbsp water). Bake empanadas at 400 degrees for
20-25 minutes until tops are golden brown.

FYI-If you have leftover meat (and don’t want to make
more dough), you can freeze the meat and then thaw
later and re-heat in a frying pan for tacos/burritos
later. It’s still yummy.

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