Pork Empanads with Ranchero Sauce

By chelyc13

Ingredients

• RANCHERO SAUCE:
• 3 tablespoons olive oi
• 1/2 medium onion, chopped
• 2 tablespoons minced garlic
• 1 15oz can diced fire roasted tomatoes
• 1 6oz can diced green chiles
• 1 chipotle chile pepper in adobo sauce, minced
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 bunch fresh cilantro, chopped
• EMPANADAS:
• 1/2 lb pork tenderloin, cut into small cubes
• salt and freshly cracked black pepper
• 2 tablesppons olive oil
• 3 scallions, sliced, white and green parts
• 2 chipotle chile pepper sin adobo sauce, minced
• 1 cup grated smoked cheddar cheese
• 1/4 cup chopped fresh cilantro
• 2 9inch unbaked pie dough rounds
• 2 large eggs, lightly beaten

Details

Servings 14

Preparation

Step 1

1. Preheat the oven to 425. Line a shallow baking pan with parchment paper.

2. FOR RANCHERO SAUCE: In a medium saucepan, heat the oil over medium high heat. When how, add the onion and garlic and cook, stirring, until softened, 2 to 3 minutes. Add the tomatoes, chiles and chiporlte pepper and cook, stirring to blend the flavors. Add teh salt and black pepper and cook until the sauce reduces slightly, 3 to 4 minutes. Stir in the cilantro and set aside, covered, to keep warm.

3. FOR THE EMPANADAS: Season the pork with salt and black pepper. In a large skillet, heat the oil over medium high heat. When hot, sear the pork cubes, turning occasionally, until lightly browned,3 to 5 minutes. Transfer the cubes of meat to a shallow bowl and let them cool slightly. Add the scallions, chipotle peppers, cheddar, and cilantro to the bowl and toss well.

On a lightly floured surface, roll the pie rounds so that they are slightly larger and a little thinner. Using a 3 inch round biscuit cutter, punch out circles of dough.

Put about 2 tablespoons of filling, off center, on each round of dough. Brush the edges of the dough with the beaten egg and fold it over the filling to form a half moon shape. crimp the edges closed with a fork and arrange the empanadas on the prepared baking sheet. Bake for 13 to 15 minutes or until nicely browned. Serve warm with the ranchero sauce for dipping.