Wednesday, February 16, 2011

Sweet Potato And Pork Empanadas


Ingredients for the pork:
1/4 cup granulated garlic
1/4 cup coarse kosher salt
1/4 cup smoked sweet paprika
1/4 cup cumin powder
1/4 cup onion powder
1/4 cup black pepper
1 pound boneless pork shoulder, cut into large cubes

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Ingredients for the dough:
2 cups all purpose flour
2 teaspoons baking powder
pinch salt
pinch sugar
1/3 cup shortening
1/3 cup cold water

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Ingredients for the filling:
1 cup cooked and mashed sweet potato, about 1 large
1/2 cup cooked black beans
1/2 cup chopped fresh cilantro leaves
1/2 teaspoon ground cinnamon
salt and freshly ground black pepper

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Ingredients for the salsa:
1 cup diced pineapple
1/4 cup diced red onion
1 jalapeno, seeded and diced
2 limes, zested and juiced
2 T fresh cilantro leaves, chopped

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Ingredients for the glaze:
1/2 cup chipotle pepper puree
1/2 cup honey
oil, for frying
fresh cilantro sprigs, for garnish

Preparing the salsa and glaze:
In a medium bowl, mix all the ingredients for the salsa. In a separate bowl combine the ingredients for the glaze.

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Preparing the pork:
Combine the spices in a medium bowl. Mix 1/4 to 1/2 cup of spice mixture with pork, until completely coated, and let marinate for 2 hours. In a large pot add the pork and enough water to cover and bring to a boil. Reduce heat and simmer until the meat pulls apart easily. Set aside to cool. Shred with a fork.

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Preparing the dough:
In a large bowl combine the dry ingredients and shortening and mix. Add small amounts of the water at a time until the dough forms. Knead for a few minutes, and then wrap the dough in plastic and allow to rest for 1 hour. After the dough rests, on a floured table roll out dough to 1/8-inch thick. Cut 4-inch disks and set aside in the refrigerator. Excess scraps can be rolled again for more disks, just allow the scrap ball to rest before rolling.

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Preparing the filling:
Combine the mashed sweet potato, black beans, cilantro, and cinnamon. Salt and freshly ground black pepper to taste.

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Assembling the empanadas:
Mix equal parts cold water and flour to use as a binder for the empanadas. Fill the dough disks with a generous spoonful of the filling and the pork, brush the outer edges with the flour and water mix and then fold over so it looks similar to ravioli. Crimp the edges with a fork and set aside for frying.

Preheat oil in a large saucepan or Dutch oven to 350 degrees F.

Fry the empanadas for about 3 to 5 minutes or until they are golden brown. Brush the empanadas with the chipotle honey glaze and serve on a bed of the salsa. Garnish with fresh cilantro sprigs and some of the glaze.

Serves 6 to 8


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