Recipe Pork Empanadas (Pork)

Required Ingredients:

• 2 pounds pork butt roast
• 1 onion, quartered
• 2 cloves garlic
• 1/2 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 2 bay leaves
•  
• 1 1/2 cups all-purpose flour
• 3/4 cup masa harina
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup lard
• 1 egg, beaten
• 1/2 cup milk
• 1 cup salsa

Preparing/Cooking:

• To make the filling: Place pork in a large pot and cover with water.
• Add onion, garlic, salt, oregano, cumin and bay leaves.
• Bring to a boil, reduce heat and simmer for 1 1/2 hours.
• While pork is cooking, prepare dough.
• To make the dough: Sift together the flour, masa harina, baking powder and salt.
• Add the shortening to the dry ingredients and mix well.
• In a separate bowl, beat together the egg and 1/2 cup milk.
• Make a well in the center of the dry ingredients.
• Add the egg mixture and stir with a fork until the dough comes together in a ball.
• Divide the dough into 16 even size pieces and roll each piece into a ball.
• Place in a container, cover and refrigerate.
• Preheat oven to 375 degrees F (190 degrees C).
• After the pork has simmered for 1 1/2 hours remove from liquid.
• Place pork in a baking dish and bake for 1 hour or until meat shreds easily with fork.
• Remove from oven and shred into small pieces.
• Add salsa to shredded pork.
• On lightly floured surface, flatten a piece of dough with the palm of your hand.
• With a rolling pin, roll out the dough to make a 5 inch circle about 1/8 inch thick.
• Place 2 to 3 tablespoons of filling in the center of each dough circle.
• Brush edges of dough with milk.
• Fold dough over filling.
• Pinch edges together.
• Crimp with fork to seal.
• Place on a lightly greased baking sheet.
• Bake for 20 minutes or until golden.
• Remove to rack and cool for about 5 minutes.
• Serve warm.

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