Chef's Secret Recipes: Empanandas

Fried Pork Peccadillo Empanadas

by Chef John Huffenberger
Our amazing "Chef John" always keeps the menu interesting and evolving at the Overlook Clubhouse. He also occasionally shares some of his recipes here on the News Blog. Try this one at home to add a delicious flair to your next meal or gathering!
Fried Pork Peccadillo Empanada Recipe
(makes about 15 empanadas)
Pork Filling

  • 1tsp Olive Oil
  • 10 oz ground pork
  • 1/2 oz minced jalapeno pepper
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 2 oz Golden raisins (soaked in warm water to plump)
  • 1 oz chopped almonds
  • 1/2 oz lime juice
  • Salt & Pepper as needed
  • 1 oz sour cream
Empanada Dough
  • 6 oz all purpose flour
  • 4 oz masa harina flour
  • 3 & 1/2 tsp baking powder
  • 1 tsp salt
  • 4 oz lard or room temp butter
  • 4 oz cold water, or as needed
  • 2 eggs
Heat the oil in a sauce pan over medium heat. Add the pork and cook until no pink, breaking up the meat. Add the jalapeno, chili powder, cumin, cinnamon and allspice. Cook for 3 more minutes. Add the raisins (but not the soaking liquid), almonds, lime juice, salt and pepper and sour cream. Transfer to a bowl and cool in the refrigerator.

For dough, scale your dry ingredients together (flour, masa flour, baking powder and salt.) Add the lard (or butter) and mix by hand  or on low spreed in a mixer. Blend together 4 oz water and an egg and slowly add to the dough. Knead together for 3 minutes. Set aside for 15 minutes so the gluten in the dough can relax.

Beat the last egg for an egg wash.

Roll out the dough as thin as possible, try for about 1/16" and then cut into 3-inch circles. Place the filling, about 1/2 oz, in the middle of each circle. Brush the edges with the egg wash and fold in half and seal the seams with the tines of a fork.

For best results, deep fry at 350F for 4 to 5 minutes, turning as necessary for even browning.
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