Sweet and Savory Empanadas
- 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.
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!
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.