Post by raeja on Feb 4, 2018 7:18:43 GMT -5
MEXICAN-STYLE EMPANADAS
1 egg
1 lb. ground pork
2 red onion, chopped
1/3 tsp. chili powder
2 tomatoes, diced
1 package empanada disk, thawed
2 tbsp. extra virgin olive oil
3 cups extra virgin olive oil
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Directions
Preheat oven to 225 degrees. In a pan over medium heat, pour in 2 tbsp. olive oil. Cook onion, pork, and tomatoes for about 4 minutes. Sprinkle pork with chili powder and cook for another 2 minutes. Place empanada disk onto a cook sheet. Whisk egg in a bowl, set aside. Drop about 2 tbsp. of pork mixture onto each disk. Rub some egg onto the edges of the disk and begin sealing them. Use a fork to press the edges. Bring 3 cups olive oil to a boil in a large pan. Fry empanadas for about 2 minute each on both sides. Place empanadas in the oven on a cooking sheet for about 5 minutes.
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1 egg
1 lb. ground pork
2 red onion, chopped
1/3 tsp. chili powder
2 tomatoes, diced
1 package empanada disk, thawed
2 tbsp. extra virgin olive oil
3 cups extra virgin olive oil
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Directions
Preheat oven to 225 degrees. In a pan over medium heat, pour in 2 tbsp. olive oil. Cook onion, pork, and tomatoes for about 4 minutes. Sprinkle pork with chili powder and cook for another 2 minutes. Place empanada disk onto a cook sheet. Whisk egg in a bowl, set aside. Drop about 2 tbsp. of pork mixture onto each disk. Rub some egg onto the edges of the disk and begin sealing them. Use a fork to press the edges. Bring 3 cups olive oil to a boil in a large pan. Fry empanadas for about 2 minute each on both sides. Place empanadas in the oven on a cooking sheet for about 5 minutes.
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