Pork Empanadas

Pork Empanadas are a delicious handheld pastry filled with savory, spiced pork that makes for a perfect snack, appetizer, or even a meal on the go. These empanadas feature a flaky, golden-brown crust that encases a filling bursting with flavors from tender ground pork, onions, garlic, and a medley of spices. The slight sweetness of the pastry dough perfectly balances the savory filling, creating a harmonious bite every time. Whether you enjoy them hot out of the oven or at room temperature, these pork empanadas are sure to satisfy and delight anyone who tastes them.

Ingredients:

For the Dough:

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg
• 1/3 cup cold water
• 1 tablespoon white vinegar

For the Pork Filling:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 pound ground pork
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground oregano
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/4 cup tomato sauce
• 1 hard-boiled egg, chopped (optional)
• 1/4 cup green olives, chopped (optional)
• 2 tablespoons chopped fresh cilantro (optional)

For Assembly:

• 1 egg, beaten (for egg wash)

Instructions:

1. Prepare the Dough: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg, cold water, and vinegar. Pour the wet ingredients into the flour mixture and stir until the dough comes together. Turn the dough out onto a lightly floured surface and knead a few times until smooth. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
2. Make the Pork Filling: While the dough is chilling, heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes. Add the ground pork, breaking it up with a spoon as it cooks. Once the pork is browned, stir in the cumin, smoked paprika, oregano, black pepper, and salt. Add the tomato sauce and cook for another 2-3 minutes, until the mixture thickens slightly. Remove from heat and let cool. Stir in the chopped hard-boiled egg, olives, and cilantro if using.
3. Assemble the Empanadas: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles of dough. Place a heaping tablespoon of pork filling in the center of each circle. Fold the dough over the filling to create a half-moon shape and press the edges together. Use a fork to crimp the edges and seal the empanada.
4. Bake: Place the empanadas on the prepared baking sheet. Brush the tops with the beaten egg to give them a golden color when baked. Bake for 20-25 minutes, or until the empanadas are golden brown and crisp.
5. Serve: Allow the empanadas to cool slightly before serving. Enjoy them on their own or with a side of salsa or chimichurri sauce.

These pork empanadas are sure to be a hit, whether you serve them at a party, as a snack, or for a satisfying meal!