Ingredients
2 lb pork butt or shoulder roast
1 onion, quartered
2 garlic cloves
1/2 tsp salt
1 tsp oregano
1 tsp cumin
2 bay leaves
1 1/2 cup all purpose flour + 2tb more
3/4 cup masa harina
1 tsp baking powder
1/4 tsp salt
1/2 cup lard or solid shortening
1 egg, beaten
1/2 cup milk
1 cup chile chipolta salsa
1/2 tsp salt
1 milk
Directions
This recipe is not as complicatated as it looks. First your prepare
the filling which is easy to make and can be used for almost anything
else, such as a taco filling. Next make the dough, which is no harder
to do than pie dough.
Place pork in large pot. Cover with water. Add onion, garlic, 1/2
ts. salt, oregano, cumin, and bay leaves. Bring to boil, reduce heat,
and simmer for 1
1/2 hrs.
While the pork cooks, prepare the dough. Sift together the flour,
Masa, baking powder and 1/4 ts. salt. In a separate bowl, beat
together the egg and 1/2 c. milk. Make a well in the center of the
dry ingreds..Add the egg mixture and stir with a fork until the dough
comes together in a ball. Divide the dough into 16 even-size pieces
and roll each piece into a ball. Place in a bowl, cover, and
refrigerate.
After pork has simmered for 1 1/2 hrs, preheat oven to 375 F.. Remove
the pork from the liquid. Save the stock for soup if you like. Place
pork in a baking dish or Dutch oven. Brush with hot pepper sauce.
Bake for 1 hr., or untill meat shreds easily with fork. Remove from
oven and shred into small pieces. Combine Red Chile Salsa (see #141)
and remaining 1/2 tsp. salt. On lightly floured surface, flatten a
piece of dough with the palm of your hand. With rolling pin
(actually, a piece of cut-off broom handle works best), roll out the
dough to make a 5" circle, abt. 1/8" thick. Place 2-3 tbs. filling in
center of the dough. Brush edges of dough with milk. Fold dough over
filling. Pinch edges together. Crimp with fork to seal. Place on
lightly greased baking sheet. Bake for 20 min.,, or until golden.
Remove to rack and cool for abt. 5 min. Serve warm. Can be frozen
baked or unbaked. If baking from freezer, do not thaw. Bake in
preheated 350 F. oven for 25-30 min. Reheat baked frozen at 350 for
15 min.
Servings: 16 servings
Pork Empanadas (Meat Turnovers) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cookie; Dessert; Dutch Oven
The History of Recipes
It is actually possible to trace the history of written cooking instructions way back into antiquity, certainly as far back as pharonic Egypt, and possibly even further than that. However, generally, these old cook books were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, are some stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Moving our culinary historical trip onwards, we find two interesting cookery books which appeared in the fourteenth century : a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, they are not about the indian food that is popular today, but instead descriptions of the types of food served to the rich people of that time. Over the next few hundred years, the powerful and rich tried to lay on the most exotic meals, and consequentially the best chefs and their collection of recipes were highly sought after. Even so, it was during the nineteenth century that haute cuisine and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and recording recipes to allow everyone to enjoy them. The arrival of TV gave us celebrity chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Pork Empanadas (Meat Turnovers) recipe.
