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Pork Empanaditas With Red Pepper Sauce

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“These make great appetizers. I make a batch and snack on them for the week.”
1hr 40mins

Ingredients Nutrition


  1. Heat 1 tbsp oil in large nonstick skillet over moderately high heat until hot but not smoking.
  2. Cook pork with green chiles, 1/2 cup onion, 2 tsp garlic, cumin, chilip powder and salt, stirring and breaking up clumps until meat is no longer pink, about 5 minutes.
  3. Transfer pork filling to a bowl and stir in raisins, nuts and cilantro.
  4. Salt and pepper to taste and let cool.
  6. Clean skillet and heat remaining 3 tbsp oil over moderate heat until hot but not smoking.
  7. Cook remaining 1/2 cup onion, 1 tsp garlic and peppers, stirring until onion is tender, about 3 minutes. Puree pepper mixture in a food processor until almost smooth and transfer to a bowl. Stir in vinegar and salt and pepper to taste.
  8. Preheat oven to 425 degrees.
  9. Working with one sheet of pastry at a time, unroll onto lightly floured surface. Roll out with a flowered rolling pin to thin out pastry sheets. Use a 3 inch cookie cutter or glass to cut out as many rounds as possible from one sheet.
  10. Repeat with remaining pastry sheets until you have 30 rounds.
  11. Please a level teaspoon of filling in the center of pastry, brushing 1/2 of edge with egg, and fold pastry over filling, pinching edges of dough to seal, forming a half-moon. Brush tops with egg and prick with a fork.
  12. Bake empanaditas on a large cookie sheet lined with wax paper(to avoid sticking) 12-15 minutes.

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