Welcome Back!Sign in here:

   Reset Password

Not Registered?Still need to become one of our thirsty clan 158,694 strong?

Now's your chance!

Register Today!

Want the best wine for your buck?

204,891Wine Reviews
160,622Members
30Seconds to join
Ad

Pork Picadillo Empanadas

Pork Picadillo Empanadas
Serves 6

Filling:
1 Tblsp olive oil
1 12 oz. pork tenderloin
1 jalapeno, minced
2 tsp chili powder
2 tsp ground cumin
1 ½ tsp ground cinnamon
1 tsp ground allspice
½ cup golden raisins
¼ cup fresh lime juice
6 Tblsp chopped roasted almonds
3 Tblsp sour cream

Dough:
1 ½ cups all-purpose flour
1 cup masa harina
1 tsp baking powder
1 tsp salt
½ cup (1 stick) unsalted butter, melted & cooled
½ cup plus 1 Tblsp water
2 large eggs

Preheat oven 375°F.

Filling: Cut pork into several pieces and place in a food processor. Process until meat is chopped into pieces slightly larger than ground meat.

Heat the oil in a large skillet over medium heat. Add the pork, jalapeno, chili powder, cumin, cinnamon and allspice to the skillet and stir 2 to 3 minutes. Add the raisins and lime juice; boil until almost all the liquid evaporates.

Remove from heat. Mix in the sour cream and almonds. Season with salt and pepper. Cool.

Dough: Mix flour, masa harina, baking powder and salt in a large bowl. Stir in the melted butter. Whisk the water and 1 egg together in a small bowl to blend. Add to the flour mixture. Knead in the bowl until a soft dough forms.

Working with half of the dough at a time, roll out on a floured surface to 1/8-inch thickness. Using a 3 ¾-inch diameter biscuit cutter, cut out rounds per dough half.

Whisk remaining egg in a small bowl to blend. Place 1 tablespoon of filling in the center of each round. Brush the edges with egg, fold the dough over and crimp the edges with a fork to seal. Place on greased cookie sheets and brush the empanadas with the remaining egg. Bake until golden brown, about 25 minutes. Serve with sour cream and salsa fresca.

Culinarythymes.com features easy-to-follow, seasonal recipes, wine recommendations and entertaining tips for the home cook and foodie.


Complementary Wines: Merlot, Tequila, Zinfandel

If you'd like more delicious recipes and wine pairings, join my website.



Visit 's wine and food blog Culinary Thymes.

Return to Recipes

Ad

FEEL LOST IN THE

STORE?

Know the wines you want before you even get to the store with my wine reviews. Join now. It's free.

Wine of the Week

As featured on  

CTV Wine of the Week!


Folie À Deux

Chardonnay 2011,
Russian River, Calif...
Ad

Natalie MacLean

Natalie MacLean is editor of Canada's largest wine review web site, publishing hundreds of wine reviews every week for more than 160,622 members.

She was named the World's Best Drinks Writer at the World Food Media Awards in Australia.

Natalie has published two books with Random House, the second was named one of Amazon's Best Books of the Year. Get access to all of her reviews today by becoming a member of her site.

PAY TOO MUCH FOR

WINE?

Get my reviews of terrific under-priced wines. Save money, drink better wine.

Red, White & Drunk All Over

  Best Books of the Year

Red, White & Drunk all over by Natalie MacLean

Natalie MacLean writes about wine with a sensuous obsession... and often laugh-out-loud funny... Terrific.

Rex Pickett, Sideways

Ms. MacLean is the disarming Everywoman. She loves wine, loves drinking ... ultimately, it's a winning formula.

Eric Asimov, The New York Times

GOT A SMARTPHONE?

Access my reviews on mobile with the bar code scanner.

GET NAT'S APP

Unquenchable: A Tipsy Search

  Best Books of the Year

Unquenchable by Natalie MacLean

Natalie MacLean is a new force in the wine writing world ‐ a fiesty North American answer to Hugh Johnson and Jancis Robinson. She can write beautifully about wine.

The Financial Times of London

There are very few people in the wine world who "get it" and Natalie is one of those who brings more fun to a buttoned-up and stodgy game.

Gary Vaynerchuck, Wine Library TV

Starting a Wine Cellar?

Expert advice for all budgets

Insider tips on starting a wine cellar
From wine racks to underground caves, insider tips on size and space, number of bottles, ideal conditions and reputable resources.   learn more  
Winner World's Best Drink Writer
Four-Time Winner James Beard Foundation
Five-Time Winner Association of Food Journalists
Six-Time Winner Bert Greene Award
Best Wine Literature Book Gourmand World Cookbook Awards
Online Writer of the Year Louis Roederer International Wine Writing Award