Pork Empanadas

By kayjayjohnson

Ingredients

• Filling:
• 1 yukon gold potato, peeled and diced into 1/4-inch cubes
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 clove garlic, minced
• 1 pound ground pork
• 2 teaspoons fresh thyme
• 2 teaspoons fresh sage
• 4 teaspoons flour
• 2 tablespoons sherry vinegar
• Salt and pepper
• Dough:
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 tablespoon course salt
• 2 tablespoons fresh thyme
• 2 tablespoons, fresh sage, minced
• 3/4 cup cold unsalted butter (1 1/2 sticks), cut into pieces
• 1 1/4 cup ice water
• 1 egg

Details

Adapted from theredspoonblog.com

Preparation

Step 1

For the Dough: In the bowl of a food processor combine the flour, baking powder, salt, thyme and sage. Pulse a few times until thoroughly mixed. Add butter and pulse a few times until the mixture has the texture of coarse meal and the butter is pea-sized. Add water. Pulse until dough is crumbly but holds together when squeezed. If dough is too dry add 1 tablespoon of water at a time until the dough reaches the right consistency. On a floured surface turn the dough out and knead just until the dough comes together.

Divide dough in half and roll each piece out on a flour surface until it is 1/8-inch thick. Using a 6-inch cookie cutter cut out circles, re-rolling any scraps and cutting additional circles if able. Set aside until ready to fill. For mini bite sized empanadas, use a 3-inch cookie cutter.

For the Filling: Bring a medium pot of salted water to a boil. Add the diced potato and cook until tender and a fork slides in and out of the potato easily, about 5 – 10 minutes. Drain and set aside. In a large skillet over medium-low heat, heat the oil. When hot add onion. Stir. Cook the onions until caramelized, occasionally stirring, about 45 minutes. Once caramelized turn up the heat to medium and add the garlic, pork, thyme and sage. Cook, breaking up the meat into tiny pieces with a wooden spoon, until the meat is no longer pink. Mix in the flour and cook for 3o seconds. Add 4 tablespoons water and stir until thick. Remove from heat and add potatoes and vinegar, mixing thoroughly together. Season with salt and pepper then set aside and let it cool down.

Assembly: Preheat oven to 400°F with racks in the upper and lower thirds of the oven. Heap the filling on half of each circle leaving a 1/2-inch border around the edge. Brush the edge of the circle with water, fold top half of the dough over the filling and press edges together to seal. Crimp edges with fingers or fork.

Place empanadas on a baking sheet lined with parchment paper. In a small bowl beat the egg with 1 tablespoon of water and brush over the empanadas. Bake until golden brown for about 30 to 40 minutes, rotating baking sheets 180 degrees half way through. For mini empanadas bake for 20 minutes, rotating the baking sheet half way through.

Remove from oven and transfer to baking sheet to cool. Serve when able to be handled.

Freezer directions: Assemble empanadas, filling and crimping the edges. Place on baking sheet and place in the freezer until hard, then place in an air tight container. When ready to bake, place on a parchment lined baking sheet, brush with egg wash and bake for 30 minutes, rotating the pan half way through.