Empanadas with Spicy Pork
Martha Stewart Living, September 1996
- 1 tablespoon black peppercorns
- 1 teaspoon dried oregano
- 1 teaspoon cumin seeds
- 1/2 teaspoon whole cloves
- 1 small cinnamon stick
- 2 cloves garlic, minced
- 1 five-pound pork butt
- 1 tablespoon vegetable oil
- 2 small onions, finely diced
- Salsa Verde (http://www.marthastewart.com/282460/salsa-verde)
- 2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup <u>Homemade Chicken Stock</u>, or canned low-sodium chicken broth, skimmed of fat
- 8 cups all-purpose flour
- 1 cup vegetable shortening
- 2 tablespoons baking powder
- 2 1/2 cups warm water (100° to 110°)
- 1/2 cup unsalted butter, melted
- Toast spices in small, heavy skillet over medium-high heat, shaking pan often, 2 to 3 minutes. Be careful not to scorch spices. Let cool, finely grind, and combine with garlic.
- Preheat oven to 425 degrees. Bring pork to room temperature; rub with spice mixture. Roast in a heavy roasting pan until pork is very well done and falling off the bone, about 2 1/2 hours. Let stand until cool enough to handle. Trim fat and remove pork from bone. Dice into small pieces, cover, and set aside.
- Heat oil in large skillet over medium heat. Add onions; saute, stirring, until soft, about 5 minutes. Add pork, 2 cups salsa verde, 1 1/2 teaspoons salt, pepper, and stock. Simmer until liquid starts to thicken, 5 to 8 minutes.
- Whisk together flour, shortening, remaining 1/2 teaspoon salt, and baking powder in bowl. Add 2 1/2 cups warm water; knead dough until smooth. Cover; let stand 10 minutes. Divide into sixty 1 1/2-inch balls; cover with plastic.
- Lightly flour work surface; roll out each dough ball to 3 1/2-inch disk. Place 1 heaping tablespoon pork filling in center of each; fold dough to enclose filling and form a half moon. Seal edges by crimping with fork.
- Preheat oven to 425 degrees. Arrange empanadas on parchment-lined baking sheets; generously brush with butter. Bake two pans (meanwhile, refrigerate others) until light brown, 20 to 25 minutes; rotate pans between racks halfway through. Let cool slightly; bake remaining pans. Serve with remaining salsa verde.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.