Spicy Pork and Cheddar Empanadas - Cabot

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1 tablespoon olive oil
1/4 cup chopped onions
2 cloves garlic, minced
1/2 pound lean ground pork
1 cup canned petite diced tomatoes with green chiles
2 teaspoons ground cumin
1 teaspoon dried oregano or thyme leaves, crumbled
salt to taste
1 box ready-made pie crust rounds
4 ounces sharp cheddar, grated (about 1 cup)
1 large egg, lightly beaten with 1 tablespoon water
1. In a large skillet, heat oil over medium-high heat; add onions and cook, stirring, until tender, about 4 minutes. Add garlic and str for about 30 seconds longer.
2. Add pork and cook, breaking up with spoon, until fully cooked. Add tomatoes, cumin and oregano or thyme and cook, stirring occasionally, until juices have nearly evaporated. Remove from heat, taste mixture and season with salt if needed. Let cool to room temperature.
3. Place rack in upper third of oven and preheat oven to 425 degrees F.
4. Take crust rounds out of package and let sit until softened. Scatter cheese evenly over one round. Place second round on top, pressing it down; on lightly floured surface, roll pastry out into thin layer, about 1/16-inch thick.
5. With 3-inch cutter or inverted glass, cut circles form dough. Press scraps together, then reroll dough and cut out more circles.
6. Place about 2 teaspoons filling on half of each circle; moisten half of edge with water, fold dough over filling and press together to seal. Brush tops with egg mixture and place on baking sheets.
7. Bake for 8 to 10 minutes or until golden. Serve hot.

Sherree Wolfgang

Member since Sep 2010

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