Pork Picadillo Empanadas

 

Ingredients

2 teaspoons canola oil 

1 cup chopped onion 

1 tablespoon minced seeded jalapeño pepper

1 tablespoon cilantro, chopped 

1 tablespoon chili powder 

1 teaspoon dried oregano 

1 teaspoon ground cumin 

1/2 teaspoon ground cinnamon 

Dash of cloves 

3/4 pound pork tenderloin, trimmed, cut into 1/2-inch pieces (small)

1/3 cup raisins 

2 tablespoons tomato paste 

1/2 teaspoon salt 

1  (14.5-ounce) can diced tomatoes, undrained

15 dough circles (Empanada dough see recipe)

DIRECTIONS 

Heat oil in a large nonstick pan over medium-high heat. Add onion and jalapeño; sauté 4 minutes or until tender. Stir in chili powder and next 4 ingredients (through cloves); cook 1 minute. Add pork; sauté 5 minutes or until pork is browned on all sides. Stir in raisins, tomato paste, salt, and tomatoes. Reduce heat, and simmer for 10 minutes or until most of liquid evaporates. Add cilantro and Cool slightly.

Preheat oven to 425°.

Place the Savory Cornmeal-Whole Wheat Dough circles on lightly floured surface. Spoon 1/4 cup pork mixture into center of each circle. Fold dough over filling; press edges together with a fork or fingers to seal. Place empanadas on large baking sheet lined with parchment paper. Pierce the top of each once with a fork. Bake at 425° for 18 minutes or until lightly browned. Serve warm with salsa Fresca. see recipe.

Empanada Dough 

Ingredients

1 cup all-purpose flour (about 4 1/2 ounces) 

1/2 cup whole wheat flour (about 2 1/4 ounces) 

1 cup yellow cornmeal 

1 teaspoon baking powder 

3/4 teaspoon garlic salt 

1/2 cup water 

5 tablespoons chilled butter, cut into small pieces 

1  large egg, lightly beaten 

Preparation

Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour, whole wheat flour, yellow cornmeal, baking powder, and garlic salt in a food processor; pulse 3 times or until combined. Add 1/2 cup water, butter, and egg; pulse 3 times or just until combined (do not form a ball). Place the dough on a lightly floured surface; knead gently 4 to 5 times. Divide the dough into 12 equal portions. Roll each dough portion into a 5 1/2-inch circle on a lightly floured surface. Stack the dough circles between single layers of wax paper or plastic wrap to prevent sticking; chill the dough until ready to use.

Salsa Fresca 

• 2cups seeded, cored and finely diced tomatoes
• 1 1/2 cups finely diced red onion
• 3 Jalapeños small diced
• 1/2cup minced cilantro
• 
  1 lime zest and juice
• 2  clove garlic, minced
  1 avocado diced
• Salt and pepper to taste
  
  Method:
  Combine all ingredients and refrigerate for about an hour.