• Empanada Dough (see recipe below, prepare in advance)
  • Pulled Pork (see recipe below, prepare in advance)
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  • 1 tablespoon olive oil
  • 3/4 cup raisins
  • 1/2 cup finely chopped tomato
  • 1/4 cup finely chopped jalapeño pepper
  • 1/4 cup finely chopped red pepper
  • 1/4 cup finely chopped green onion
  • 2 cups Pulled Pork (see recipe above)
  • 1/2 cup tomato paste
  • 3/4 cup shredded Pepper Jack Cheese
  • Vegetable oil for frying*

Make Empanada Dough and Pulled Pork.

Heat oil in large skillet. Add raisins, tomato, peppers, and green onion. Sauté until tender, about 2 minutes. Add pork and tomato paste, stirring until well blended with vegetables. Sprinkle cheese on top of mixture.

Preheat oil in Presto® Electric Deep Fryer. If using an adjustable thermostat deep fryer, set at 375°.

Place a scant 1/3 cup Pulled Pork in the center of a dough circle. Moisten edge of half the circle lightly with water. Fold dough over the pulled pork filling to form a semi-circle. Pinch edge to seal, making sure to eliminate any air pockets. To braid sealed edge, start at one corner of the empanada and fold over a triangle of dough (about 1/2 inch) and pinch. Continue turning and pinching around the sealed edge of the empanada. Assemble empanadas until you have enough to fry. Fry empanadas, 1 or 2 at a time, for 6 to 6 1/2 minutes. Drain on paper towels. Serve warm.

Click here for more information on our line of quality Presto® Deep Fryers.

Sweet and Savory Empanadas
Presto Tip:

Watch Chef Kevin Belton prepare Sweet and Savory Empanadas in this video.

The Pulled Pork can be made 1 to 2 days in advance. This recipe makes a larger batch than what is needed for the empanadas. Save out about 2 cups of pulled pork for the empanadas and serve the remainder with sandwiches. Two meals in one!

Shopping Tip:

You will need 2 tablespoons of tomato paste for the pulled pork and 1/2 cup for the empanada filling. Buy a 6-ounce can of tomato paste.