1 pork tenderloin, trimmed and cut into small pieces
large piece of onion
3 cloves garlic mince
2 C chopped peele sweet potato
8 oz tomato sauce
1/2 c chopped dates
1 tsp ancho chile pepper
1 1/2 tsp honey mustard
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
3 C flour
1/2 tsp salt
1/2 C shortening
1/4 C butter
1/2 C milk
2 eggs
milk
Instructions
Filling, In large skillet, cook pork, onion and
garlic over medium heat until pork is brown,
remove onion. Drain fat. Add sweet potato,tomato
sauce, dates, chili pepper, mustard, cinnamon,
nutmeg and 1/4 tsp salt. Bring to boil, reduce
heat and cover for 10 to 12 minutes until sweet
potato is tender , stirring occasionally
Pastry- Combine flour with 1/2 tsp salt,mix in
butter and shortening with hands to form coarse
crumbs, in bowl beat together 1/2 C milk and one
of the eggs with a fork. Add milk to flour
mixture, stir until combined, If dough seems too
dry, add enough additional milk to make dough easy
to handle, Turn out dough onto a lightly floured
surface, shape into a ball. Divide dough into
eight portions
on a lightly floured surface roll each dough
portion into a 6 inch circle. Place 1/2 C filling
n center of each circle. Brush edge of each dough
circle with milk, fold circle in half, pinching
edges to seal. If desired, press edge with tines
of a fork. Place empanadas on an ungreased baking
sheet
Preheat oven to 425., In a small bowl beat 1 egg
and1 tbl water with a fork. Brush mixture over
empanadas. Prick tops with tines of fork. Bake for
20 min or until golden brown. To make ahead.
Prepare empanadas, place on wax paper on baking
sheet for 2 hours until firm. Transfer to a
freezer bag. To serve Thaw, and top with egg and
water and prick tops and bake
Originally Submitted
1/29/2012
0 Out of 5 from
0 reviews
You can add this Pork and sweet potato empanadas recipe to your own private DesktopCookbook.
