Pork and Sweet Potato Empanadas

Recipe courtesy Peter Dunmire at Silk City Philly, Philadelphia, PA

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Rated 4 stars out of 5
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  • Read 5 Reviews
Total Time:
3 hr 0 min
Prep
1 hr 0 min
Inactive
2 hr 0 min
Yield:
6 to 8 servings
Level:
Easy
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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:

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

Directions

For the pork:

Combine the spices in a medium bowl. Mix 1/4 to 1/2 cup of spice mixture with pork, until completely coated, and let marinate for 2 hours. (Reserve the remainder of the spices for another time.) 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.

For the dough:

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.

For the filling:

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.

For the salsa and glaze:

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.

* Professional Recipe

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Newest Ratings and Reviews

Read all 5 reviews

  • on January 08, 2012

    Flag

    This is a fantastic recipe. I used chicken instead of pork and it was still great. I would also recommend using pre-made pie shells rather than making the dough. I did that and then baked the empanadas rather than fry them which made this whole recipe so much easier and less messy.

    people found this review Helpful.
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  • on November 18, 2011

    Flag

    awesome

    people found this review Helpful.
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  • on November 24, 2008

    Flag

    I cannot follow this recipe which I find odd. Maybe I have to see this show to make this empanadas.
    1 1 pound cubed pork is "marinated" in 1/4 cup salt and 1-1/4 cups mixture of dried spices. This proportion seems too much salt and spices.
    2 After the pork is cooked to fork-tender, it does not appear in the recipe any more.
    3 "For the filling" instruction shows how to fill and close the empanadas dough. There is nothing about making the filling.

    people found this review Helpful.
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