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Pork and Candied Onion Fried Empanadas

Pork and Candied Onion Fried Empanadas
  • Prep 40 min
  • Total 60 min
  • Ingredients 11
  • Servings 6

A friend confessed to me that though she is a vegetarian, she enjoys eating bacon once in a while because she loves it. I can't blame her; I also love the vegetarian lifestyle, but it’s difficult for me to resist any dish with pork in it. This is why I enjoyed making these fried empanadas with picadillo. They're very easy to make, there's not need to turn on the oven and your whole house is filled with a delicious aroma that always makes me give into my craving for meat. I have many alternatives to this recipe that are always good to keep in mind: sometimes I use smoked pork chops instead of regular meat. The process is the same but it cooks quickly and the smoky flavor gives the empanadas a delicious taste. I also like using chorizo – Mexican, Peruvian, Italian, etc. – it's an excellent and practical ingredient. When I want to make the dough from scratch, I get to work and I feel super satisfied with the results. But I must admit, my favorite secret is that I can buy the dough prepared at the supermarket, this helps me save time when I prepare them. Baked or fried, they're always a great success! And finally, candied onions, a kind of onion marmalade I love and can have ready a few days in advance to avoid a last minute headache. Delicious! MORE + LESS -

Ingredients

Candied onions:

1
tablespoon of butter
1/2
cup of white onion cut into very thin slices
1
tablespoon brown sugar

Pork picadillo:

2
tablespoons vegetable oil
1
clove garlic, peeled and chopped
1/2
cup diced onion
6
ozs minced pork in small cubes
1
tablespoon BBQ sauce
Salt and pepper

Empanadas:

20
circles of pie dough for frying
1/2
cup vegetable oil

Directions

Hide Images
  • 1
    Candied onions: Melt the butter in a saucepan over medium heat. Add the onions and keep stirring until they're transparent.
  • 2
    Add the brown sugar and keep stirring every now and then, careful not to let the onion burn. Add 1 or 2 tablespoons of water if you think it's necessary. The result will be like an onion marmalade. Cool and set aside.
  • 3
    For the picadillo:Heat the oil in a saucepan over medium heat and sauté the garlic and onion. When they're transparent and soft, incorporate the meat, stirring well until it changes color. Season with BBQ sauce, salt and pepper.
  • 4
    Once the pork is thoroughly cooked you can correct the seasoning, turn off the stove and let cool.
  • 5
    Empanadas:Add one tablespoon of the picadillo in the middle of each empanada circle. Add a bit of candied onions on top. Moisten the edges of the dough with water and close like a napkin, using a fork to seal the borders.
  • 6
    Heat the vegetable oil in a saucepan and fry, flip once, until both sides are nice and golden. Transfer to a dish lined with paper towels to strain the excess oil. Let sit for a few months and serve hot.
  • 7
    Be careful because the filling can burn you if you bite into it immediately.

Expert Tips

  • If you don't like candied onions, you don't have to add them to empanadas.
  • You can add cooked vegetables to your picadillo; just chop them into very small pieces. This will give your picadillo more variety in flavor and texture.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • A friend confessed to me that though she is a vegetarian, she enjoys eating bacon once in a while because she loves it. I can't blame her; I also love the vegetarian lifestyle, but it’s difficult for me to resist any dish with pork in it. This is why I enjoyed making these fried empanadas with picadillo. They're very easy to make, there's not need to turn on the oven and your whole house is filled with a delicious aroma that always makes me give into my craving for meat. I have many alternatives to this recipe that are always good to keep in mind: sometimes I use smoked pork chops instead of regular meat. The process is the same but it cooks quickly and the smoky flavor gives the empanadas a delicious taste. I also like using chorizo – Mexican, Peruvian, Italian, etc. – it's an excellent and practical ingredient. When I want to make the dough from scratch, I get to work and I feel super satisfied with the results. But I must admit, my favorite secret is that I can buy the dough prepared at the supermarket, this helps me save time when I prepare them. Baked or fried, they're always a great success! And finally, candied onions, a kind of onion marmalade I love and can have ready a few days in advance to avoid a last minute headache. Delicious!

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