Pork and Sweet Potato Empanadas

Prep Time: 60 Minutes

Cook Time: 0 Minutes

Ready In: 60 Minutes

Servings: 6

Ingredients:

1/4 cup granulated garlic

1/4 cup coarse kosher salt

1/4 cup smoked sweet paprika

1/4 cup cumin powder

1/4 cup onion powder

1/4 cup black pepper

1 pound boneless pork shoulder, cut into large cubes

2 cups all-purpose flour

2 teaspoons baking powder

pinch salt

pinch sugar

1/3 cup shortening

1/3 cup cold water

1 cup cooked and mashed sweet potato, about 1 large

1/2 cup cooked black beans

1/2 cup chopped fresh cilantro leaves

1/2 teaspoon ground cinnamon

salt and freshly ground black pepper

1 cup diced pineapple

1/4 cup diced red onion

1 jalapeno, seeded and diced

2 limes, zested and juiced

2 tablespoon fresh cilantro leaves, chopped

1/2 cup chipotle pepper puree

1/2 cup honey

oil, for frying

fresh cilantro sprigs, for garnish

Directions:

1. For the pork:
2. Combine the spices in a medium bowl. Mix 1/4 to 1/2 cup of spice mixture with pork, until completely coated, and let marinate for 2 hours. (Reserve the remainder of the spices for another time.) In a large pot add the pork and enough water to cover and bring to a boil. Reduce heat and simmer until the meat pulls apart easily. Set aside to cool. Shred with a fork.
3. For the dough:
4. In a large bowl combine the dry ingredients and shortening and mix. Add small amounts of the water at a time until the dough forms. Knead for a few minutes, and then wrap the dough in plastic and allow to rest for 1 hour. After the dough rests, on a floured table roll out dough to 1/8-inch thick. Cut 4-inch disks and set aside in the refrigerator. Excess scraps can be rolled again for more disks, just allow the scrap ball to rest before rolling.
5. For the filling:
6. Mix equal parts cold water and flour to use as a binder for the empanadas. Fill the dough disks with a generous spoon of the filling, brush the outer edges with the flour and water mix and then fold over so it looks similar to ravioli. Crimp the edges with a fork and set aside for frying.
7. For the salsa and glaze:
8. In a medium bowl, mix all the ingredients for the salsa. In a separate bowl combine the ingredients for the glaze.
9. Preheat oil in a large saucepan or Dutch oven to 350 degrees F.
10. Fry the empanadas for about 3 to 5 minutes or until they are golden brown. Brush the empanadas with the chipotle honey glaze and serve on a bed of the salsa. Garnish with fresh cilantro sprigs and some of the glaze.
11. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

By RecipeOfHealth.com