Culinary Creations Edition 2

Culinary Creations 29 JEANNINE’S EMPANADES DE PUERCO DESMENUZADO TRANSLATION JEANNINE’S PULLED PORK EMPANADAS From The Kitchen Of The Miyazaki Family DOUGH INGREDIENTS • 2 ¾ cups all-purpose flour • 1 tsp salt • 1 tablespoon of baking powder • ½ cup water ¼ cup olive oil • 1 large egg- beaten DOUGH DIRECTIONS 1. Combine flour, baking powder and salt in a large bowl, stirring with a spoon. Combine the water, oil and egg and mix. Gradually add the liquids to the flour mixture stirring just until moist. Turn the dough out onto a lightly floured surface, knead lightly until smooth. Divide the dough in half. Cover with plastic and let rest for about 30 minutes. FILLING INGREDIENTS • 2 cups of Schneiders slow roasted pulled pork • 2 tablespoons of olive oil • 1 large sweet onion - sliced very thin • 1 red pepper – cut into thin slices • 1 small can of diced tomatoes (400ml) • ½ cup of dry white wine • 2 tablespoons o f Spanish smoked paprika • 1 teaspoon of dried or fresh oregano • Dash of saffron Remaining ingredients: 1 egg for egg wash FILLING DIRECTIONS 1. In a f rying pan add the olive oil and when it’s hot add the sliced onions, sauté for 2 minutes then add the red pepper sl ices and sauté for another 2 minutes. Add the diced tomatoes, salt, paprika, saff ron and oregano. Add the pulled pork and the white wine and heat for 3 minutes. At this point if you like a spicier mixture add more paprika. 2. Preheat oven to 350 F 3. Roll each portion of the dough into a 13-inch circle on a floured surface. Place 1 rolled dough onto a baking sheet that has parchment paper. Spoon f illing onto dough, leaving a 1-inch border around the edge. Now place the remaining portion of dough over the f illing. Pinch edges to seal. Cut a few slits in top of dough to allow steam to escape. Brush with egg wash and bake at 350F for 25 minutes or until golden brown; cool and cut into wedges.