Empanadas, this delicious Spanish and Latin American dish, can use almost any filling one can imagine. They are perfect to take advantage of leftover meat. This version is of Mexican inspiration.
- Heat the oil in a large skillet, over a medium low heat for 1 minute. Add in the garlic, scallions, oregano cumin and cloves. Saute for 5 minutes. Blend in the tomato paste, salt and the sugar. Add in the pork, peas, potato and olives. Remove from heat.
- Roll out each piece of dough into a 8x6 oval, on a slightly floured surface. Allow it to rest for 10 minutes. Spoon 1 cup of the pork mixture onto the center of each oval. Be sure to leave a 1 inch border around the meat mix. fold the dough over, covering the mixture, and crease the edge, firmly sealing them together.
- Lightly grease a baking sheet and arrange the empanadas so they are not touching. Cover with a dry, clean towel and allow to rest for 20 minutes. Preheat oven to 375°F.
- Brush the tops of the empanadas with water, bake uncovered for 20-25 minutes, until golden brown in color. Serve with dollops of yogurt.
Estimated preparation time includes resting time.
If you want a dairy free empanada, substitute yogurt with tomato sauce. Make a large empanada and cut it into portions at serving time, or shape the dough into individual size little empanadas, or even smaller empanadillas, and 2 empanadillas would make a portion.
As we usually have to much meat and the advice is to reduce the portions, why not stretch your pork and use it for two meals?