2Food > Pork and Potato Empanadas with Charred Tomatillo Sauce

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Pork and Potato Empanadas with Charred Tomatillo Sauce

Prep Time: 75 min.
Cook Time: 90 min.
Total Time: 165 min.
Servings: 20

What you need

1 teaspoon baking powder
1 bay leaf
Butter, for greasing
2 cups chicken stock
1 teaspoon cumin seeds, toasted and finely ground
1/2 cup dry white wine
1 large egg
1 1/2 cups all-purpose flour, plus more for dusting
1/4 bunch fresh cilantro, leaves and stems finely chopped
1/2 bunch fresh cilantro, leaves and stems finely chopped
1 clove garlic, smashed and finely chopped
1 pound ground pork
1/2 jalapeno, stemmed, seeded and cut into 1/4-inch dice
Kosher salt
1/2 lime, zested and juiced
1 cup masa harina
Extra-virgin olive oil, for coating
1/2 onion, cut into 1/4-inch dice
1/2 poblano pepper, stemmed, seeded and cut into 1/4-inch dice
1 teaspoon salt
3 tomatillos, husks removed
1/2 cup (1 stick) unsalted butter, melted and cooled
2 large Yukon gold potatoes, cut into 1/4-inch dice

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How to do it

1. Special equipment: a 4-inch cookie or biscuit cutter

2. For the filling: Coat a large wide pot with extra-virgin olive oil and set over medium-high heat.

3. Add the pork, cumin and some salt, and cook until the pork is cooked through. Using a slotted spoon, remove the meat and set aside. Return the pan to the heat, and coat with more oil if needed.

4. Add the onions, season with salt and cook for 4 to 5 minutes. Toss in the poblanos and cook for 3 to 4 minutes.

5. Add in the garlic and cook for 1 minute. Return the pork to the pan and add the potatoes. Season with salt, and stir to combine.

6. Add the cilantro and stir to combine.

7. Add the wine and scrape the crud off the bottom of the pan. Then add the stock and bay leaf. Taste and season if needed. Bring to a boil and then reduce to a simmer. Partially cover and simmer for 10 minutes.

8. Remove the lid and continue to cook, stirring frequently, until most of the liquid evaporates. The filling should be saucy but not soupy.

9. Remove the bay leaf and cool the filling completely.

10. For the dough: In a large bowl, sift together the flour, masa harina, baking powder and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup water, and work it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.

11. Lightly dust a rolling pin and a clean surface with flour. Divide the dough in half. Refrigerate half of the dough and roll out the other half of the dough to 1/8-inch thick. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough. Repeat with the remaining dough.

12. In a small bowl, beat the egg with 1 tablespoon water. Spoon 2 generous tablespoons of the filling into the center of each pastry circle, leaving a 1/2-inch border.

13. Brush the edges with the egg wash and then fold the dough to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill for at least 30 minutes.

14. For the sauce: Preheat a grill pan to high heat. Grill the tomatillos on all sides until charred, then remove and cool. When cool enough to handle, coarsely chop the tomatillos.

15. Coat a large saute pan with oil and set over medium heat.

16. Add the garlic, jalapenos and half of the cilantro, and cook for 2 minutes.

17. Add the tomatillos, season with salt and stir to combine. Cook, stirring occasionally, for 7 to 8 minutes.

18. Remove from the heat and add the lime zest and juice and the remaining cilantro.

19. Transfer to a food processor and puree until smooth.

20. Preheat the oven to 375 degrees F. Grease a baking sheet.

21. Place the empanadas on the prepared baking sheet and brush the tops with some egg wash. Using a fork, prick a few holes in the tops of the empanadas for the steam to escape.

22. Bake until golden brown, 30 minutes.

23. Serve hot with the charred tomatillo salsa.

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Nutrition

Calories
346.25cal ( 17.31% of daily need)
Fat
28.38g ( 43.66% of daily need)
Saturated Fat
9.41g ( 58.81% of daily need)
Carbohydrates
15.74g ( 5.25% of daily need)
Sugar
0.91g ( 1.02% of daily need)
Cholesterol
48.18mg ( 16.06% of daily need)
Sodium
400.09mg ( 17.4% of daily need)
Alcohol
0.62g ( 3.43% of daily need)
Protein
6.89g ( 13.79% of daily need)
Vitamin B1
0.34mg ( 22.96% of daily need)
Selenium
11µg ( 15.71% of daily need)
Vitamin E
2.35mg ( 15.67% of daily need)
Vitamin B3
2.8mg ( 14% of daily need)
Manganese
0.23mg ( 11.33% of daily need)
Vitamin B2
0.19mg ( 11.29% of daily need)
Iron
1.95mg ( 10.84% of daily need)
Vitamin K
11.04µg ( 10.52% of daily need)
Phosphorus
101.34mg ( 10.13% of daily need)
Vitamin B6
0.2mg ( 9.91% of daily need)
Folate
37.32µg ( 9.33% of daily need)
Vitamin C
6.38mg ( 7.73% of daily need)
Potassium
245.23mg ( 7.01% of daily need)
Vitamin A
336.48IU ( 6.73% of daily need)
Copper
0.13mg ( 6.61% of daily need)
Zinc
0.84mg ( 5.59% of daily need)
Fiber
1.32g ( 5.29% of daily need)
Magnesium
19.92mg ( 4.98% of daily need)
Calcium
34.81mg ( 3.48% of daily need)
Vitamin B12
0.2µg ( 3.27% of daily need)
Vitamin B5
0.32mg ( 3.24% of daily need)
Vitamin D
0.2µg ( 1.36% of daily need)

Breakdown

Proteins
7.97%
Fat
73.83%
Carbs
18.2%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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