In a large mixing bowl stir together the flour and salt then grate the frozen butter into the flour mixture using the large holes on a grater.
Stir in the water and beaten egg until well combined and a dough is formed.
Divide the dough into 8 equal size balls then cover the dough balls and place them in the refrigerator until ready to use.
THE FILLING:
Add the pork, onion, garlic, cumin, paprika, salt, and cayenne to a large pan and cook over medium-high heat, occasionally stirring and breaking up the pork, until the pork is browned, about 8 minutes.
Take the pan off the heat and set aside to cool for a few minutes.
ASSEMBLY AND BAKING:
Preheat the oven to 400°F.
Brush the inside of a large rimmed baking sheet with 1 TBSP of olive oil and set aside.
Take the dough balls out of the fridge and roll them into circle disks roughly 6-inches in diameter.
Distribute the pork filling evenly to the center of each dough circle, about a 1/2-inch from the edge. Brush the edges with a little beaten egg, fold the dough circles in half and press the edges together with the tines of a fork to seal in the filling.
Lay the empanadas on the baking sheet then brush the tops of the empanadas with a little more the beaten egg then poke a few holes on top with a fork to allow some steam to escape.
Bake the empanadas in the preheated oven for 25 to 30 minutes or until browned.
NOTES
These empanadas go great with <a href="img-aji-verde--peruvian-green-sauce--2526.htm">Aji Verde</a> or <a href="img-chimichurri-sauce-55.htm">Chimichurri Sauce</a>.
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