Empanaditas (Pork Turnovers)
Submitted by franallo
Empanaditas are bite-sized pork turnovers stuffed with Monterey Jack, brown mustard, and red pepper flakes, baked until golden. Party-ready with salsa or chili sauce for dipping.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
40 minEmpanaditas are the cocktail-party version of a full-size empanada: two-inch rounds of buttery pastry folded around ground pork and melty Monterey Jack, then baked until the tops turn deep gold. The mustard and red pepper flakes tucked into the filling keep things sharp so the cheese doesn’t slide into blandness.
The pastry comes together like a streamlined pie dough. Cold margarine (or butter) gets cut into the flour until it looks like cornmeal, then ice water binds it fast without overworking. Rolling between wax paper is the shortcut that saves your counter and keeps the dough from sticking. An egg-white wash inside the rounds acts as glue, and an egg-yolk-and-milk wash outside delivers that lacquered bakery shine.
Kitchen Tips
- Keep everything cold: margarine straight from the fridge, ice water truly icy. Warm fat makes leaden dough.
- Don’t overfill. A half-rounded teaspoon is the sweet spot. More and the seams blow out in the oven.
- Press edges firmly with a fork to seal. Unsealed empanaditas weep cheese onto the sheet.
- Brush with the yolk wash generously for color, and dust with paprika for that warm reddish finish.
- Freeze unbaked turnovers on a tray, then bag them. Bake from frozen, adding 5 to 7 minutes.
Variations
- Swap pork for finely chopped cooked ham, or use chorizo for a smokier filling.
- Use cheddar or pepper jack in place of Monterey Jack.
- Stir a tablespoon of sauteed onion or minced jalapeño into the filling for more depth.
Ingredients
Directions
In small bowl, with pastry blender or 2 knives, cut margarine into flour until mixture resembles corn meal; sprinkle with ice water and, using fork, mix to form soft dough.
Roll dough between 2 sheets of wax paper to form rectangle about ¼ inch thick; remove paper and use 2-inch diameter plain or fluted cookie cutter to cut dough into rounds.
Roll scraps of dough and continue cutting until all dough has been used (should yield 24 rounds).
Combine pork (or ham), cheese, mustard, and red pepper in small bowl and set aside.
Preheat oven to 375℉ (190℃).
Beat egg white lightly and brush an equal amount onto each pastry round.
Spoon an equal amount of the meat mixture (about ½ rounded teaspoon) onto center of each round; fold pastry over, turnover -fashion, to enclose filling.
Press edges of dough together to seal.
Transfer turnovers to nonstick cookie sheet.
Add milk to egg yolk and beat lightly; brush an equal amount of mixture over each turnover and sprinkle each with a dash of paprika.
Bake until turnovers are golden brown, 15 to 20 minutes.
Transfer to warmed serving tray; garnish with red pepper strips and cilantro.
Chili sauce or salsa can be served as a dipping sauce.
Makes 8 servings of 3 turnovers each.
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