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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Chilean

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 50 minutes

• Source

  All Recipes

| 1. To make the filling: Place pork in a large pot and cover with water. Add onion, garlic, salt, oregano, cumin and bay leaves. Bring to a boil, reduce heat and simmer for 1 1/2 hours. While pork is cooking, prepare dough. | 2. To make the dough: Sift together the flour, masa harina, baking powder and salt. Add the shortening to the dry ingredients and mix well. In a separate bowl, beat together the egg and 1/2 cup milk. Make a well in the center of the dry ingredients. Add the egg mixture and stir with a fork until the dough comes together in a ball. Divide the dough into 16 even pieces and roll each piece into a ball. Place in a container, cover, and refrigerate. | 3. Preheat oven to 375 degrees F (190 degrees C). | 4. After the pork has simmered for 1 1/2 hours, remove from liquid. Place pork in a baking dish and bake for 1 hour or until meat shreds easily with fork. Remove from oven (keep oven turned on) and shred into small pieces. Add salsa to shredded pork. | 5. Lightly grease a baking sheet. | 6. On lightly floured surface, flatten a piece of dough with the palm of your hand. With a rolling pin, roll out the dough to make a 5-inch circle about 1/8-inch thick. Place 2 to 3 tablespoons of filling in the center of the dough circle. Brush edges of dough with milk. Fold dough over filling. Pinch edges together. Crimp with fork to seal. | 7. Place on prepared baking sheet and repeat with remaining empanada dough. Leftover filling can be frozen or used in tacos, tamales, or burritos. | 8. Bake in preheated oven until golden, about 20 minutes. Remove to rack and cool for about 5 minutes. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork butt roast	2	pounds		2420.8055	0.0	227.3018	160.3897
onion	1		quartered	64.0	14.944	1.76	0.16
garlic	2	cloves		8.94	1.9836	0.3816	0.03
salt	1/2	teaspoon		-	-	-	-
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
bay leaf	2			-	-	-	-
purpose flour	1 1/2	cups		-	-	-	-
masa harina	3/4	cup		310.365	65.4845	7.2333	3.155
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
lard	1/2	cup		924.55	0.0	0.0	102.5
egg	1		beaten	71.5	0.36	6.28	4.755
milk	1/2	cup		74.42	5.8316	3.843	3.9894
chipotle salsa	1	cup		64.0	16.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.