Pork and Potato Empanadas
These Mexican inspired empanadas go great with a variety of Mexican style dips. We served with an avocado dip and chipotle aioli. You can also use leftover mashed potatoes and/or Chorizo out of the casings (instead of the meat mixture/spices) to make the process a bit easier.
Pork and Potato Empanadas
Ingredients
Dough
- 3 cups all purpose four
- 3/4 cup butter melted
- 1 teaspoon salt
Potato Mixture
- 1 pound golden potatoes rough chop
- 2 tablespoons butter
- 1 clove garlic minced
- 1/2 cup cream
Pork Mixture
- 2 tablespoons paprika
- 1/2 tablespoon ground cumin
- 1 tablespoon ancho chili powder
- 1 tablespoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 pound ground pork
Additional Ingredients
- 1 cup Oaxaca cheese shredded
- 1 cup cilantro chopped
- canola oil for frying
Instructions
Dough
- Add flour, butter, salt, eggs and 1 cup water to a stand mixer fitted with a dough hook. Mix on medium speed until the dough is formed. Wrap in plastic wrap and let sit for at least 30 minutes
Potatoes
- Boil chopped potatoes in water. In a separate small saucepan melt butter, add garlic until softened but not brown, then add cream to heat through. Strain potatoes when tender and add heated butter mixture and lightly mash (with hand masher). Set aside and let cool
Pork
- Mix all seasonings together in a bowl. Mix with pork, then brown in a pan. Set aside and let cool.
Assembly and Frying
- Heat canola oil in a Dutch oven until it reaches 350°F.
- Mix potatoes, pork, cheese and cilantro together in a bowl to make the filling.
- Roll dough to about 1/8 inch thick on a flat floured surface, and cut out rounds with a 4- or 5-inch cookie cutter. Use fingers to distribute a thin layer of water around the inside edges of the dough circles (this will help to seal the edges). Add filling, fold in half to seal. Use a fork to press edges on both sides to finish seal.
- Add sealed empanadas to the hot oil and fry until golden brown, about 3 minutes. Fry in batches.
- Serve with sauce(s) of your choice.