Food Network: Pork and Sweet Potato Empanadas

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Pork and Sweet Potato Empanadas
Recipe courtesy Peter Dunmire at Silk City Philly, Philadelphia, PA

Ingredients
Pork:
1/4 cup granulated garlic
1/4 cup coarse kosher salt
1/4 cup smoked sweet paprika
1/4 cup cumin powder
1/4 cup onion powder
1/4 cup black pepper
1 pound boneless pork shoulder, cut into large cubes

Dough:
2 cups all-purpose flour

2 teaspoons baking powder
Pinch salt
Pinch sugar
1/3 cup shortening
1/3 cup cold water

Filling:
1 cup sweet potato, cooked and mashed
1/2 cup black beans, cooked
1/2 cup chopped fresh cilantro leaves
1/2 teaspoon ground cinnamon
Salt and freshly ground black pepper

Salsa:

1 cup diced pineapple
1/4 cup diced red onion
1 jalapeno, seeded and diced
2 limes, zested and juiced
2 tablespoon fresh cilantro leaves, chopped

Glaze:
1/2 cup chipotle pepper puree
1/2 cup honey

Oil, for frying
Fresh cilantro sprigs, for garnish

For the pork:

Directions
Combine the spices with pork and let marinate for 2
hours. In a large pot add the pork and enough water to cover and bring to a boil.
Reduce heat and simmer until the meat pulls apart easily. Set aside to cool. Shred
with a fork.

Ingredients
For the dough:

Directions
In a large bowl combine the dry ingredients and
shortening and mix. Add small amounts of the water at a time until the dough
forms. Knead for a few minutes, and then wrap the dough in plastic and allow to

rest for 1 hour. After the dough rests, on a floured table roll out dough to
1/8-inch thick. Cut 4-inch disks and set aside in the refrigerator. Excess scraps
can be rolled again for more disks, just allow the scrap ball to rest before
rolling.

Ingredients
For the filling:

Directions
Mix equal parts cold water and flour to use as a
binder for the empanadas. Fill the dough disks with a generous spoon of the
filling, brush the outer edges with the flour and water mix and then fold over so
it looks similar to ravioli. Crimp the edges with a fork and set aside for
frying.

Ingredients
For the salsa and glaze:

Directions
In a medium bowl, mix all the ingredients for the
salsa. In a separate bowl combine the ingredients for the glaze.

Preheat oil in a large saucepan or Dutch oven to 350 degrees F.

Fry the empanadas for about 3 to 5 minutes or until they are golden brown. Brush
the empanadas with the chipotle honey glaze and serve on a bed of the salsa.
Garnish with fresh cilantro sprigs and some of the glaze.