Pork Empanada Recipe

INGREDIENTS:

• For the Pastry:
• 6 cups All-purpose flour
• ½ cup white sugar
• 1 tsp. baking powder
• 1 tsp. salt
• 2 cups cold butter, cut in small cubes
• ¾ cup cold water
• cooking oil for frying
• For the Filling:
• 4 Tbsp. cooking oil
• 4 cloves garlic, minced
• 2 white onions, minced
• 1 kilo ground pork
• ½ tsp. fine salt
• ⅛ tsp. ground black pepper
• 1 cup green peas
• 2 medium size potatoes, cut into small cubes
• 1 carrot, cut into small cubes
• 1 red bell pepper, finely chopped
• ½ cup water
• 3 tsp. sugar

INSTRUCTIONS:

1. For Pork Filling: Heat oil in a pan and sauté onions and garlic until fragrant. Add the ground pork and mix well until browned for a few minutes. Season salt and pepper to taste. 
2. Add the potatoes, carrots and water. Let it boil and just simmer for about 5 minutes. Mix it occasionally.
3. Then add in the green peas, bell peppers, and sugar. Mix the ingredients together. Continue to cook until all the liquid has evaporated. Turn off heat and let it cool completely.
4. For Pastry Dough: Combine flour, white sugar, baking powder and salt. Mix the dry ingredients well.
5. Add in the butter to the dry ingredients and mix well until the butter is incorporated in the dry ingredients. Butter should be cold and chopped in small pieces so you can mash it to the flour. (Cold butter is the secret to a crispy pastry dough when you bake it later).
6. Add the cold water and knead until a smooth dough is formed.
7. Grab about 4 tablespoons of dough and form it into a ball. Do the same for the rest of the dough.
8. Put in the refrigerator for about 20 minutes. In the meantime, prepare a clean surface and dust it with flour to prevent the dough from sticking to the surface.
9. Get a piece of dough and press it on the surface to flatten it.
10. Using a rolling pin, flatten it more until thickness becomes at least half a centimeter thick.
11. Place about 4 tablespoons of the filling on the center of the flattened dough.
12. Fold the dough and seal it by folding the edges or twisting it.
13. In a deep frying pan, heat oil and deep fry the empanadas until the empanadas turn golden brown. (Use low heat once the oil is hot)
14. Transfer into a plate lined with paper towels. Serve and enjoy!

FOR BAKING/AIR FRYER:

For the Egg Wash: 1 egg, 1 tablespoon milk, ⅛ teaspoon salt. Mix it well.

Place the prepared empanadas in a single layer on a baking sheet that has been lightly greased, and then brush the tops with egg wash. For around 25 to 30 minutes, or until lightly browned, bake at 190°C (375°F). Remove from baking sheet, let it cool for 1 to 2 minutes. Serve and enjoy!

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