Empanada

(photo:credit to owner)

Ingredients

1 lb. ground pork
1 small carrot cubed
1/2 cup green peas
1 small baking potato cubed
1 medium yellow onion chopped
1/2 cup raisins
1/4 cup Worcestershire sauce
1 tablespoon brown sugar
1/2 to 3/4 cups beef broth
3 tablespoons cooking oil
Salt and ground black pepper to taste

Empanada Dough

3 1/4 cups all-purpose flour
1/2 teaspoon salt
1 cup unsalted butter
1 egg
10 tablespoons fresh milk


Cooking Instructions

1. Prepare the pork filling by heating oil in a cooking pot. Add ground pork and cook until light brown.

2. Add the chopped onions. Stir and continue to cook until the onion becomes soft.

3. Add raisins, Worcestershire sauce, and beef broth. Cover the pot, adjust the heat to medium, cook for 10 to 12 minutes.

4. Add peas, carrots, and potato. Cover and cook for 5 to 8 minutes Note: Add more beef broth or water, if needed

5. Put the brown sugar into the pot and season with salt and ground black pepper. Stir and cook for 1 minute. Set aside.

6. Meanwhile, prepare the dough using a food processor. Put flour in a food processor and then add salt. Pulse until both ingredients are blended.

7. Slice the butter into small pieces. Add into the food processor. Continue to pulse until the butter blends well with the flour mixture.

8. Add egg and gradually pour the milk 2 to 3 tablespoons at a time, while pulsing. Continue to process the mixture until all the ingredients are well blended.

9. Transfer the dough into a flat surface. Mold a large sphere out of it. Separate in half, and then create a disk shaped figure on each piece of dough. Chill the dough for at least 20 minutes.

10 . Flatten one piece of dough on a flat surface
using a rolling pin. Note: Watch video below for more information.

11. Cut a part of the flatten dough using a circular mold, or anything with a circular tip such as a bowl. Remove the circular dough and set aside.

12. Assemble the pork empanada by placing 1 to 2 tablespoons of the pork filling in the center of the circular dough.Secure it by folding both sides of the dough towards each other. Use your thumb and index finger to pinch the sides for it to cling to each other. Secure it even more by pressing the tip of a fork on the sides of the empanada.

13.  Heat the oild and Put the pork empanada, one by one.  Fry 2 to 5 minutes or until it turns medium brown.

14. Drain and  Let it cool down.