This is a laundry day recipe. Could take a while. Prepare fillings ahead of dough.
Pulled Pork Filling
2-3 lbs pork putt on the bone
5-10 cloves garlic
3 T salt
2 red onions
1 bunch cilantro
- Place pork butt in crock pot and stuff with garlic and cover with salt.
- Cook on high for 4 hours
- Cook on low for at least 4 and up to 8 hours more.
- Should fall off bone and shred with 2 forks.
- Thinly slice red onions and saute in olive oil or pork fat until sweet and caramelized.
- Chop cilantro
Butternut Squash Filling
1 organic large butternut squash
4 anaheim chiles
bundle of sage
- Preheat oven to 375
- Halve and seed butternut squash.
- Roast squash until tender approx 60 min
- Cool, remove skin and make small cubes
- Roast chiles on broil until charred on all sides
- Cool, peel and seed chiles
- Chop sage then chiles
Empanada dough
3 c all purpose white flour
1 c whole wheat flour
1/2 c corn meal
3 tsp salt
1 c cold butter cut into small cubes
2 T white vinegar
1-1 1/2 cups ice water
extra flour
pastry cutter
egg wash for assembling
- With a pastry cutter or preferably a large food processor get the first 5 ingredients to a crumbly consistency.
- Pour mixture into large bowl to work into ball.
- Add vinegar to water mixture in measuring cup.
- Pour 1/4 cup water at a time to form a dough with your hands.
- Dough should not be too wet. If too sticky add flour
- Make 2 balls and set aside in fridge or freeze for another time
- You will need a large circle cookie cutter or can to cut dough circles
- Make an egg wash
- Flour a large flat surface
- Use a rolling pin to get dough thin and even
- Cut out circles
- Put a small amount of filling in the middle of a dough circle
- Brush edges with egg wash
- Close with pie press or fork
- When finished with all they can be frozen or baked immediately
- 350 until golden brown
- Makes about 20-25 depending on size
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