Pork Picadillo Empanadas

recipe
These Latin-spiced turnovers are filling enough to be a main dish. Serve with a tossed salad of lettuce, avocado slices, and orange wedges.
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Yield:

12 servings (serving size: 1 empanada)

Recipe from

Cooking Light

Nutritional Information

Calories 223
Caloriesfromfat 29 %
Fat 7.3 g
Satfat 3.6 g
Monofat 2.3 g
Polyfat 0.7 g
Protein 9.9 g
Carbohydrate 29.7 g
Fiber 2.8 g
Cholesterol 49 mg
Iron 2 mg
Sodium 275 mg
Calcium 46 mg

Ingredients

2 teaspoons canola oil
1 cup chopped onion
1 tablespoon minced seeded jalapeño pepper
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Dash of cloves
3/4 pound pork tenderloin, trimmed and cut into 1/2-inch pieces
1/3 cup raisins
2 tablespoons tomato paste
1/2 teaspoon salt
1 (14.5-ounce) can petite diced tomatoes, undrained

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add onion and jalapeño; sauté 4 minutes or until tender. Stir in chili powder and next 4 ingredients (through cloves); cook 1 minute. Add pork; sauté 5 minutes or until pork is browned on all sides. Stir in raisins, tomato paste, salt, and tomatoes. Reduce heat, and simmer for 10 minutes or until most of liquid evaporates. Cool slightly.

Preheat oven to 425°.

Place the Savory Cornmeal-Whole Wheat Dough circles on lightly floured surface. Spoon 1/4 cup pork mixture into center of each circle. Fold dough over filling; press edges together with a fork or fingers to seal. Place empanadas on large baking sheet lined with parchment paper. Pierce the top of each once with a fork. Bake at 425° for 18 minutes or until lightly browned. Serve warm.

Note:

Maureen Callahan,

October 2006
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