Spicy Pork Empanadas
4 SERVINGS
For the Dough:
1/4 cup Butter, softened
1/4 cup Cream cheese, softened
3/4 cup All-purpose flour
1/4 teaspoon Baking powder
1 tablespoon Water, cold
1/2 tablespoon Vegetable oil
Dash Cider vinegar
To taste Salt and black pepper
For the Filling:
1/4 cup Vegetable oil
1/2 cup Ground pork
1/4 cup Onion, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
1 Serrano chile, seeded, finely diced
1/3 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1 tablespoon Cilantro, chopped
To taste Salt and black pepper
As needed Vegetable oil, for frying
Method:
Combine butter and cream cheese. Sift flour and baking powder together.
Combine cream cheese mixture with flour, water, and vinegar. With generously floured hands, work the dough until you have a smooth, resilient dough, 3 to 4 minutes. Set aside.
Heat the oil over medium heat. Add the pork, onion, and garlic and cook, stirring constantly, for about 5 minutes.
Add the chile, tomato, and seasonings and simmer over low heat for about 10 minutes. Taste and adjust seasoning, if necessary. Cool the mixture before making the empanadas.
Roll out the dough to 1/8 inch (.3 cm) thickness and cut out 3-inch (7.6 cm) circles. Place a heaping tablespoon of filling in the centers, fold over, and seal the edges of the empanadas. Cover with plastic so they will not dry out. Refrigerate the empanadas until service time.
Heat the oil in a deep-fryer to 350°F (175°C).
Fry the empanadas until golden brown.
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