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1/1 Photo of Pork Empanada
1 hrs 30 mins
From The Food and Cooking of Spain, Africa and the Middle East. Posted for ZWT III. The original recipe had a LOT of meat in it, so I adapted it to something that had a bit more variety of texture and flavor. The crust rises more when you bake it, so make sure you roll it out pretty thin. It has a cornbread type of texture, so if you like a flakier crust, you might want to try Empanada Dough (I haven't tried using it for this dish - you might need to make 1 1/2 times the recipe for this empanada.)
Units: US | Metric
Serving Size: 1 (320 g)
Servings Per Recipe: 8