Pork and Sweet Potato Empanadas
- 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
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- Pinch salt
- Pinch sugar
- 1/3 cup shortening
- 1/3 cup cold water
- 1 cup cooked and mashed sweet potato, about 1 large
- 1/2 cup cooked black beans
- 1/2 cup chopped fresh cilantro leaves
- 1/2 teaspoon ground cinnamon
- Salt and freshly ground black pepper
- 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
- 1/2 cup chipotle pepper puree
- 1/2 cup honey
- Oil, for frying
- Fresh cilantro sprigs, for garnish
DirectionsFor 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.
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.