Savory Pork Empanadas with a Crispy Crust
These delightful pork empanadas are a delicious way to enjoy tender, flavorful meat encased in a crunchy, homemade dough. Inspired by Mark Bittman's 'The Best Recipes in the World', this recipe offers a versatile filling that can easily be swapped for shredded beef or chicken. Perfect as an appetizer, snack, or main dish, these empanadas are sure to impress family and friends with their irresistible taste and golden-brown appearance. Serve them warm with your favorite dipping sauce for an unforgettable meal.
4
Servings
400
Calories
8
Ingredients
Ingredients
All-purpose flour
1 1/2 cups (measured)
Masa harina
1/2 cup (measured)
Baking powder
1 1/2 teaspoons (measured)
Water
1/2 cup (room temperature)
Lard
1/2 cup (softened)
Salt
1 teaspoon (measured)
Cooked pork, shredded
2 1/2 cups (cooked and shredded)
Milk
1/2 cup (for brushing)
Instructions
1
In a large bowl or food processor, combine the all-purpose flour, masa harina, baking powder, and salt. Blend thoroughly.
2
Cut in the lard until the mixture is crumbly, then gradually add in the water while mixing until the dough forms a ball.
3
Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
4
Divide the dough into 12 equal pieces and shape each piece into a ball. Wrap in plastic wrap and refrigerate for 20 minutes to rest.
5
Preheat your oven to 450°F (230°C).
6
On a lightly floured surface, roll out each ball of dough into a circle about 6 inches in diameter.
7
Place approximately 2 tablespoons of the shredded pork in the center of each circle, making sure not to overfill.
8
Fold the dough over the filling to create a half-moon shape and seal the edges by crimping with a fork.
9
Brush the tops of the empanadas with milk for a beautiful golden finish.
10
Place the empanadas on a baking sheet lined with parchment paper and bake for 20 minutes or until they are golden brown and crisp.
Nutrition Information
25g
Fat
37.5g
Carbs
12.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient in these empanadas?
The main filling ingredient is 2 1/2 cups of cooked, shredded pork.
How many servings does this recipe yield?
This recipe is designed to provide 4 servings.
What are the nutritional facts for one serving?
Each serving contains 400 calories, 25g of fat, 37.5g of carbohydrates, and 12.5g of protein.
What type of flour is used for the empanada dough?
The dough uses a combination of 1 1/2 cups of all-purpose flour and 1/2 cup of masa harina.
How long should I knead the dough?
You should knead the dough for about 5 minutes until it becomes smooth and elastic.
What temperature should the oven be set to?
Preheat your oven to 450°F (230°C) before baking.
How long do the empanadas need to bake?
The empanadas should bake for 20 minutes or until they are golden brown and crisp.
Does the dough need to rest before rolling?
Yes, divide the dough into 12 balls and refrigerate them for 20 minutes to rest.
How many empanadas does this recipe make?
The recipe makes 12 individual empanadas.
What is the size of each dough circle?
Each ball of dough should be rolled out into a circle approximately 6 inches in diameter.
Can I substitute the pork with another meat?
Yes, the filling is versatile and can be swapped for shredded beef or chicken.
What fat is used to make the crust crumbly?
The recipe calls for 1/2 cup of softened lard to achieve a crumbly texture.
How much filling should I put in each empanada?
Place approximately 2 tablespoons of shredded pork in the center of each dough circle.
How do I seal the empanadas?
Fold the dough over to create a half-moon shape and seal the edges by crimping them with a fork.
What is the purpose of the milk in this recipe?
The milk is used for brushing the tops of the empanadas to give them a beautiful golden finish.
What was the inspiration for this recipe?
This recipe was inspired by Mark Bittman's 'The Best Recipes in the World'.
Are these empanadas suitable as an appetizer?
Yes, they are perfect as an appetizer, snack, or even a main dish.
Should the water for the dough be cold or warm?
The recipe specifies using 1/2 cup of room temperature water.
Is baking powder included in the dough?
Yes, 1 1/2 teaspoons of baking powder are added to the dry ingredients.
How should I prepare the baking sheet?
Line your baking sheet with parchment paper to prevent sticking.
What tags are associated with this recipe?
The recipe is tagged with empanadas, pork recipes, savory pastries, Mexican cuisine, snacks, finger food, homemade, and appetizers.
What category does this dish belong to?
The recipe belongs to the Pork category.
How should the empanadas be served?
They are best served warm with your favorite dipping sauce.
How many ingredients are needed in total?
There are 8 ingredients in total for this recipe.
What is the protein content of these empanadas?
There is 12.5g of protein per serving.
Does this recipe contain sugar?
According to the nutritional data provided, the sugar content is null.
What type of texture does the crust have?
The crust is described as being crispy and golden-brown.
Can I use a food processor for the dough?
Yes, you can combine the dry ingredients and cut in the lard using a large bowl or a food processor.
Is the salt amount measured?
Yes, the recipe calls for 1 teaspoon of measured salt.
How much fat is in one serving?
Each serving contains 25g of fat.