Prep 40 mins
Cook 1 hr
These make great appetizers. I make a batch and snack on them for the week.
- 4 tablespoons extra-virgin olive oil
- 1⁄2 lb ground pork
- 1 (4 1/2 ounce) canchopped drained green chilies
- 1 cup finely chopped onion
- 3 teaspoons minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 3⁄4 teaspoon salt
- 3 tablespoons raisins
- 3 tablespoons pine nuts, toasted
- 1⁄4 cup finely chopped cilantro
- 1 (7 ounce) jar roasted red peppers, drained
- 2 teaspoons sherry wine or 2 teaspoons red wine vinegar
- 1 (16 ounce) package puff pastry sheets
- 1 egg, lightly beaten
- Heat 1 tbsp oil in large nonstick skillet over moderately high heat until hot but not smoking.
- Cook pork with green chiles, 1/2 cup onion, 2 tsp garlic, cumin, chilip powder and salt, stirring and breaking up clumps until meat is no longer pink, about 5 minutes.
- Transfer pork filling to a bowl and stir in raisins, nuts and cilantro.
- Salt and pepper to taste and let cool.
- FOR RED PEPPER SAUCE.
- Clean skillet and heat remaining 3 tbsp oil over moderate heat until hot but not smoking.
- Cook remaining 1/2 cup onion, 1 tsp garlic and peppers, stirring until onion is tender, about 3 minutes. Puree pepper mixture in a food processor until almost smooth and transfer to a bowl. Stir in vinegar and salt and pepper to taste.
- Preheat oven to 425 degrees.
- Working with one sheet of pastry at a time, unroll onto lightly floured surface. Roll out with a flowered rolling pin to thin out pastry sheets. Use a 3 inch cookie cutter or glass to cut out as many rounds as possible from one sheet.
- Repeat with remaining pastry sheets until you have 30 rounds.
- Please a level teaspoon of filling in the center of pastry, brushing 1/2 of edge with egg, and fold pastry over filling, pinching edges of dough to seal, forming a half-moon. Brush tops with egg and prick with a fork.
- Bake empanaditas on a large cookie sheet lined with wax paper(to avoid sticking) 12-15 minutes.