I'm not the betting kind, but if I were I'd be willing to bet that you like empanadas. Why? Because who the heck doesn't like empanandas? Come to think of it, I've never heard one single person say, "I don't like empanadas." And if I were to hear someone say that, I would respond, "Good, more for me!"
Making empanadas at home is actually quite easy if you buy the frozen empanada dough. I love making a bunch and freezing them. Today I'm sharing a recipe for pork picadillo empanadas that is sure to please. I prefer my empanadas baked, but if you like them fried, you can fry them up as well.
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Pork Picadillo Empanadas
Ingredients
1 Tbsp. vegetable oil
8 ounces lean ground pork
1 small onion, chopped
1/3 cup golden raisins
1/3 cup water
1/4 cup pimiento-stuffed olives, chopped (optional)
1 Tbsp. Knorr® Chicken flavor Bouillon
1 Knorr® Garlic MiniCube, crumbled
1 package (12 to 14 oz.) frozen empanada dough , thawed
1 egg, slightly beaten
Directions:
Heat oil in 10-inch nonstick skillet over medium-high heat and brown pork with onion, stirring occasionally, about 5 minutes; drain, if desired. Reduce heat, then stir in remaining ingredients except dough and egg. Cook, stirring frequently, until liquid is almost absorbed, about 5 minutes. Refrigerate mixture until cool.
Preheat oven to 425°F. Roll dough into 10 (5-in.) circles on lightly floured surface. Spoon 2 tablespoons pork mixture into centers. Fold each in half, pressing out air bubbles. Moisten edges with water and seal tightly with a fork.
Arrange on baking sheet, then brush with slightly beaten egg. Bake 10 minutes or until golden.
*To fry empanadas, heat oil to 350°F in a deep medium skillet. Cook empanadas, a few at a time, about 7 minutes or until golden brown, turning once; drain on paper towels. Serve with salsa.
Image and recipe via Making Life Better
