Pork Empanadas
Instructions
For dough: In a mixing bowl, combine flour and salt. Add butter and mix using fork until pea size like. In a separate bowl, whisk vinegar, egg, and cold water. Pour into the flour mixture and mix together using your hands until the mixture turns dough like. Make into a circular shape and cover with plastic wrapper. Allow to sit in the fridge for 1 hour. Make a golf ball size shape and flatten by using the palm of your hand. Using a rolling pin, roll each ball until it's about 1/8 inch thick. Use a wide-mouth bowl as a pattern for a nice round shape. Cut off the extra edges using a pizza cuter or knife. Set aside.
For filling: Heat cooking oil in pan. Saute onion and garlic. Add ground pork and saute until golden brown. Place in chopped carrots and potatoes. Stir and allow to cook for 10 minutes.
After 10 minutes, add the green peas, raisins, and potatoes. Season with soy sauce, pepper and salt. Stir and simmer, until the vegetables, are cooked. Allow to cool and set aside.
Scoop up a spoonful of the filling and place in it into the center of the dough. Fold it edge to the edge and seal the edges by using a fork or by twisting the edges. Place them on a baking tray with a baking sheet and brush the inside circle with an egg wash (a simple combination of egg and milk). Bake in a preheated oven at 375 degrees for at least 20 minutes or until crust is light brown. Alternatively, deep fry empanadas until both side are brown. Drain excess oil and serve.
Enjoy your Filipino Empanada!
