Coffee Roasted Pork Empanadas Recipe
oaxaca cheese, sweet potato, corn, carrot, zucchini, chile sauce
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Ingredients
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Filling
Method
Preparation
- 1
Prepare the Filling
In a large mixing bowl, combine the roasted and shredded pork, Oaxaca cheese, diced sweet potato, corn, grated carrot, and grated zucchini. Add chile sauce, salt, and black pepper to taste. Mix well and set aside.
- 2
Make the Empanada Dough
In a large bowl, mix 3 cups of all-purpose flour, 1 tsp of salt, and 1/2 cup of cold unsalted butter until crumbly. Gradually add 1/2 cup of cold water until the dough forms. Knead gently, wrap in plastic wrap, and refrigerate for 30 minutes.
- 3
Assemble the Empanadas
Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8 inch thick. Cut circles using a 4-inch cutter. Place a spoonful of filling in the center, fold the dough over, and press the edges to seal. Optionally, crimp the edges with a fork.
- 4
Bake the Empanadas
Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with an egg wash (1 egg beaten with a little water) for a golden finish. Bake for 25-30 minutes or until golden brown.
