Pork Empanadas with Salsa Verde

By á-47

Ingredients

• FILLING
• 1 Tbsp. olive oil
• 1/2 yellow onion, chopped
• 1/2 jalapeno pepper, seeded and chopped
• 1 Tbsp. minced garlic
• 1 tea. cumin
• 1 tea. coriander
• 1 tea. smoked paprika
• 1 lb. ground pork
• 1/4 cup chopped fresh cilantro
• 1/3 cup golden raisins
• 1/4 cup chopped green olives
• salt and pepper
• SALSA VERDE
• 2 cups chopped tomatillos
• 1/2 cup chopped white onion
• 2 tea. minced garlic
• 1 serrano pepper, seeded and minced
• 1/4 cup chopped fresh cilantro
• 2 Tbsp. freshly squeezed lime juice
• 1/2 tea. salt
• Refrigerator pie crush
• 1 egg, lightly beaten with 1 Tbsp. water

Preparation

Step 1

FILLING: In a large skillet, heat oil over medium-high heat. Add onion and jalapeno, saute until softened, about 5 minutes. Add garlic, cumin, coriander and paprika; saute for 1 minute.

Add pork to skillet. Saute, breaking up pork with a wooden spoon, until meat is cooked through, about 5 minutes. Stir in cilantro, raisins and olives. Season to taste with salt and pepper. Remove from heat and set aside to cool completely.

SALSA VERDE: In blender, puree tomatillos, onion, garlic, serrano, cilantro, lime juice and salt. Transfer mixture to a medium saucepan. Cook over medium-low heat, stirring occasionally, until slightly thickened. Remove from heat and set aside to cool.

On a lightly floured work surface, roll out dough to 1/8" thick. Using a 5" cutter, cut into rounds and place on baking sheets, lined with parchment. Reroll scraps as necessary.

Brush surfaces of rounds with egg wash. Place about 2 Tbsp. filling in center of each round; top with salsa verde. Fold rounds in half, enclosing filling. Pinch edges together to sea;, and crimp with the tines of a fork.

Place pies, on baking sheets, in freezer for 30 minutes.

In a deep skillet or Dutch oven, heat 2" oil until deep-fry thermometer registers 360 degrees. Fry empanadas in batches, turning once, until golden brown, 3-4 minutes in total.

Transfer empanadas to a wire rack lined with paper towels to cool slightly.

Serve warm.