Pork Empanadas

By mdyess

Ingredients

• 1/2 medium potato, peeled and diced
• 1 tbsp olive oil
• 1/2 small yellow onion, diced
• 1 garlic clove, minced
• 1/2 lb ground pork
• 1 tsp thyme
• 1 tsp sage
• 2 tsp flour
• 1 tbsp vinegar
• salt and pepper
• 1 egg
• Pie dough

Details

Servings 8

Preparation

Step 1

Cook potato until tender in boiling water, 10 minutes. In a large skillet, heat oil over medium. Add onion and garlic, cook until onion softens, 5-7 minutes. Raise heat, add pork, thyme and sage. Cook, breaking up pork, until no longer pink, 4-5 minutes. Add flour, stir until blended. Add 2 tbsp water, cook until thickened. Remove from heat, stir in potato and vinegar. Season filling with salt and pepper, let cool.
Preheat oven to 400 degrees. Roll out dough to 1/8 inch thick. Using a 6 inch cookie cutter, cut out 8 circles. Place 1/4 cup filling on half of each circle, leaving a 1/2 inch border. Brush edge of dough with water, then fold top half over. Press edges to seal, then crimp with a fork.
Place on baking sheets with parchment. Beat egg with 1 tbsp water, brush on top of each empanada. Bake until golden, 30-40 minutes, rotating sheets once.