Pork Empanaditas With Red Pepper Sauce |
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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 30 |
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These make great appetizers. I make a batch and snack on them for the week. Ingredients:
4 tablespoons extra-virgin olive oil |
1/2 lb ground pork |
1 (4 1/2 ounce) can chopped drained green chilies |
1 cup finely chopped onion |
3 teaspoons minced garlic |
1 teaspoon ground cumin |
1 teaspoon chili powder |
3/4 teaspoon salt |
3 tablespoons raisins |
3 tablespoons pine nuts, toasted |
1/4 cup finely chopped cilantro |
1 (7 ounce) jar roasted red peppers, drained |
2 teaspoons sherry wine or 2 teaspoons red wine vinegar |
1 (16 ounce) package puff pastry sheets |
1 egg, lightly beaten |
Directions:
1. Heat 1 tbsp oil in large nonstick skillet over moderately high heat until hot but not smoking.
2. Cook pork with green chiles, 1/2 cup onion, 2 tsp garlic, cumin, chilip powder and salt, stirring and breaking up clumps until meat is no longer pink, about 5 minutes.
3. Transfer pork filling to a bowl and stir in raisins, nuts and cilantro.
4. Salt and pepper to taste and let cool.
5. FOR RED PEPPER SAUCE.
6. Clean skillet and heat remaining 3 tbsp oil over moderate heat until hot but not smoking.
7. Cook remaining 1/2 cup onion, 1 tsp garlic and peppers, stirring until onion is tender, about 3 minutes. Puree pepper mixture in a food processor until almost smooth and transfer to a bowl. Stir in vinegar and salt and pepper to taste.
8. Preheat oven to 425 degrees.
9. Working with one sheet of pastry at a time, unroll onto lightly floured surface. Roll out with a flowered rolling pin to thin out pastry sheets. Use a 3 inch cookie cutter or glass to cut out as many rounds as possible from one sheet.
10. Repeat with remaining pastry sheets until you have 30 rounds.
11. Please a level teaspoon of filling in the center of pastry, brushing 1/2 of edge with egg, and fold pastry over filling, pinching edges of dough to seal, forming a half-moon. Brush tops with egg and prick with a fork.
12. Bake empanaditas on a large cookie sheet lined with wax paper(to avoid sticking) 12-15 minutes.
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