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.
Recipe courtesy of Peter Dunmire at Silk City Philly, Philadelphia, PA
Recipe courtesy of Bobby Flay