Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
- 1 cup piloncillo, grated
- 1/4 cup water
- 1 cinnamon stick
- 1/2 tsp vanilla extract
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1 cup cooked and shredded pork
Special equipment needed:
- Rolling pin
- Empanada mold or large biscuit cutter
- Parchment paper
- Baking sheet
Step-by-step instructions:
1. In a large mixing bowl, combine flour and salt. Add chilled butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
2. Gradually add cold water and mix until the dough comes together. Knead the dough for a few minutes until it becomes smooth. Cover with plastic wrap and refrigerate for at least 30 minutes.
3. In a saucepan, combine grated piloncillo, water, cinnamon stick, vanilla extract, cloves, nutmeg, and allspice. Cook over medium heat, stirring constantly, until the piloncillo has dissolved and the mixture has thickened.
4. Add the shredded pork to the piloncillo mixture and stir until well combined. Remove from heat and let it cool.
5. Preheat the oven to 375°F.
6. On a floured surface, roll out the dough to 1/8 inch thickness. Cut out circles using an empanada mold or large biscuit cutter.
7. Place a spoonful of the pork and piloncillo mixture in the center of each circle. Fold the dough over the filling and press the edges to seal. Use a fork to crimp the edges.
8. Place the empanadas on a parchment-lined baking sheet and bake for 20-25 minutes or until golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
Makes 12 empanadas
Nutritional information:
Calories: 220
Fat: 11g
Carbohydrates: 26g
Protein: 4g
Sodium: 120mg
Sugar: 12g
Substitutions for ingredients:
- Piloncillo can be substituted with brown sugar or dark muscovado sugar.
- Pork can be substituted with chicken or beef.
Variations:
- Add raisins or chopped nuts to the filling for added texture.
- Use different spices such as ginger or cardamom for a different flavor profile.
Tips and tricks:
- Make sure the butter is chilled before adding it to the flour mixture to ensure a flaky crust.
- Don't overfill the empanadas to prevent them from bursting open while baking.
- Brush the empanadas with beaten egg before baking for a shiny finish.
Storage instructions:
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the empanadas in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the empanadas on a platter and garnish with fresh herbs or sliced jalapeños.
Garnishes:
Fresh cilantro, sliced jalapeños, or lime wedges.
Pairings:
Serve with a side of Mexican rice and black beans.
Suggested side dishes:
Mexican rice, black beans, or a simple green salad.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the empanadas are too dry, brush them with melted butter or olive oil before serving.
Food safety advice:
Make sure the pork is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Empanadas originated in Spain and were brought to Latin America during the colonial period. They are now a popular street food in many Latin American countries.
Flavor profiles:
Sweet and savory with notes of cinnamon, cloves, nutmeg, and allspice.
Serving suggestions:
Serve warm as a snack or appetizer.
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Region: Mexican