Recipe: Beef/Pork Empanadas
Description: These beef and pork empanadas, adopted in 2006, are a delightful fusion of Tex Mex, Southwestern U.S., Mexican, and South American flavors. They are perfect for lunch or snacks, offering a spicy kick and versatility with the option to include cooked, diced white or sweet potatoes. Whether served warm as appetizers or enjoyed as a hearty meal, these empanadas are sure to please any crowd.
Keyword Tags: Pork, Meat, Tex Mex, Southwestern U.S., Mexican, South American, Spring, Summer, Winter, Spicy, Weeknight, For Large Groups, < 4 Hours
Nutritional Information:
- Calories per serving: 106
- Fat content: 6.5g
- Saturated fat content: 2.5g
- Cholesterol content: 13.8mg
- Sodium content: 147.8mg
- Carbohydrate content: 8.3g
- Fiber content: 0.8g
- Sugar content: 1.6g
- Protein content: 3.8g
Servings: 35 empanadas
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 cups | All-purpose flour |
| 1/2 cup | Unsalted butter |
| 2 1/2 tsp | Salt |
| 1/2 lb | Ground beef |
| 1/2 lb | Ground pork |
| 1 | Onion |
| 1 | Garlic cloves |
| 2 | Raisins |
| 1/3 cup | Plum tomatoes |
| 1/3 cup | Lime juice |
| 8 | Almonds |
| 24 | Green chiles |
| 2 tsp | Black pepper |
| 1 1/2 tsp | Cumin |
| 1 tsp | Clove |
| 1 tsp | Cinnamon |
Instructions:
For the Dough:
- In a Cuisinart, combine all-purpose flour and salt, pulsing until well combined.
- Add cold lard and butter to the flour mixture, pulsing until crumbs form.
- Slowly add water and pulse until the dough just comes together.
- Transfer the dough to a clean surface, form it into a ball, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- After chilling, roll out the dough and cut out circles using a round cutter.
For the Filling:
- In a skillet, sauté the ground beef until cooked through, then drain any excess fat.
- Add chopped onions to the skillet and sauté for 2 minutes, then add minced garlic, almonds, and raisins, cooking for an additional 2 minutes.
- In a blender, combine plum tomatoes, green chiles, lime juice, salt, and black pepper, and puree until smooth.
- Pour the puree into the skillet with the cooked meat and onions.
- Add cumin, cloves, and cinnamon to the skillet, stirring to combine.
- Cook the mixture for 5 minutes or until excess liquid evaporates, then allow it to cool.
Assembly:
- Preheat the oven to 400ºF (200ºC).
- Take the chilled pastry circles and spoon a portion of the cooled meat mixture onto each circle.
- Fold the pastry over the filling to create a half-moon shape, then crimp the edges with a fork to seal.
- Place the assembled empanadas on a baking sheet lined with parchment paper.
- If not baking immediately, refrigerate or freeze the assembled empanadas.
- If baking from frozen, bake for 20 minutes at 400ºF (200ºC) until golden brown and crispy.
These beef and pork empanadas are best served warm, either as a standalone snack or as part of a larger meal. Their flavorful filling and flaky pastry make them a hit at gatherings or as a comforting weeknight dinner option. Enjoy the taste of Tex Mex and South American cuisine with every bite of these delicious empanadas! 🥟🌶️🍴
