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Sweet and Savory Empanadas

About 10 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.

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Empanada Dough

  • 3 3/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 1 egg
  • 3/4 cup ice water
  • 2 tablespoons white vinegar

Mix flour, sugar, and salt in a large bowl. Blend in butter using pastry blender or fingertips until mixture resembles coarse meal. Whisk egg, water, and vinegar in a small bowl. Add to flour mixture, stirring with a fork until just incorporated.

Turn out mixture onto a lightly floured surface. Gently knead until mixture forms a ball. Wrap in plastic wrap and chill for 1 hour.

Remove plastic wrap from dough. Roll out on a lightly floured surface to 1/8-inch thickness. Cut out ten 6-inch circles (see note). Refrigerate, covered, until ready to use.

NOTE: Use a 6-inch metal bowl as a cutter.

Pulled Pork

  • 1 tablespoon vegetable oil
  • 3 to 3 1/2 pounds boneless pork shoulder, trimmed and cut into 3-inch pieces
  • 1 (14- to 15-ounce) can diced tomatoes
  • 1/2 cup water
  • 1 medium onion, coarsely chopped
  • 3 cloves garlic
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon packed brown sugar
  • 2 1/2 tablespoons adobo seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
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  • 2 tablespoons tomato paste

Heat oil in 6- or 8-quart Presto® Pressure Cooker over medium heat. Brown pork pieces on two sides. Add tomatoes, water, onion, garlic, vinegar, Worcestershire, brown sugar, adobo seasoning, salt, and pepper to blender; puree until smooth. Add to pressure cooker. Close cover securely. Place pressure regulator on vent pipe. Cook 45 minutes at 15 pounds pressure. Let pressure drop of its own accord. Remove pork to cutting board and using two forks, shred meat. Remove and discard any fat or connective tissue.

Stir tomato paste into sauce in pressure cooker. Bring to a boil over medium heat. Cook and stir until desired thickness. Return pork to pressure cooker; stir until pork is evenly coated with sauce.

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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.