Pork Empanadas

Jovita M.
February 24, 2015
216

These baked pork empanadas have a thin, melt-in-your-mouth crust and a delicious, juicy filling.

16
For the crust:
1 lb. all-purpose flour
1 cup (2 sticks) unsalted butter, cold, cut into small pieces
¼ teaspoon salt
2 eggs
½ cup sour cream
For the filling:
1 lb. boneless, skinless pork shoulder (Boston butt)
1 red onion, chopped
1 leek, halved and chopped (white & light green parts only)
2 cloves garlic, minced
2 tablespoons dill, chopped
2 tablespoons parsley, finely chopped
¼ cup sour cream
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
For the egg wash:
1 egg, whisked
1 tablespoon water
Prepare the meat. Trim excess fat off of the meat and cut into small 1-inch chunks. Spread out onto a baking sheet, making sure they don't touch. Cover with plastic wrap and freeze until the edges are stiff...
See the full directions on my site
Nutritions

Calories
277

Sodium
228mg
9% DV

Fat
24g
37% DV

Protein
3g
7% DV

Carbs
7g
2% DV

Fiber
0.9999999999999999g
3% DV
Low-Carbohydrate