Cuban Medianoche Empanadas

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Cuban Medianoche Empanadas

“Impressed by my Cuban-Dominican grandmother, Livia, I’ve been making empanadas for years. She makes hers with a ground beef combination, identified as picadillo, and then fries the minute infants up in oil. To lighten up her recipe, remix these by filling them with citrus-braised pork (a nod to the Cubano sandwich) and bake them. You aloof rep a flaky, delectable crust, but you don’t rep the whole grease and heaviness that incorporates frying.” — Angie Martinez, co-creator of Healthy Latin Drinking, Our Accepted Family Recipes Remixed

Cuban Medianoche Empanadas

  • 3 cup all-reason flour, plus extra for dusting
  • 2 egg yolks
  • ¼ cup water
  • 6 tablespoon olive oil
  • 1 2½-pound bone-in pork shoulder, trimmed of most seen corpulent
  • 1½ tablespoon ground cumin
  • 1½ tablespoon ground cilantro
  • kosher salt
  • freshly ground shadowy pepper
  • 2 tablespoon canola or vegetable oil
  • 1½ cup chicken inventory
  • 1 tablespoon sherry vinegar
  • 1 spacious onion, coarsely chopped, plus 1/4 cup finely chopped onion
  • ½ head garlic, peeled and chopped
  • ½ cup orange juice
  • ¼ cup new lime juice (from about 2 limes)
  • 1½ new or dried bay leaves
  • 4 sprigs new thyme
  • 1½ sprigs new oregano
  • ½ tablespoon dijon mustard
  • 2 tablespoon finely chopped cilantro
  • 2 tablespoon olive oil
  • nonstick cooking spray
  • 1 egg, flippantly beaten, for brushing
  1. To produce the empanada dough, mix the whole substances collectively in a mixing bowl except it forms a firm ball. Switch the dough onto a floured surface and knead except gentle. Originate the dough into a ball and wrap it tightly in plastic wrap. Refrigerate for at least 20 minutes, or up to 2 days. When wrapped neatly, this dough can additionally be frozen for up to three months.
  2. In case you’re willing to provide the pork filling, preheat the oven to 350 degrees F.
  3. Rub the pork with the cumin, cilantro, and 1½ tablespoons every of salt and pepper.Warmth the oil in a spacious heavy-bottomed pot or Dutch oven over medium-excessive heat. When the oil is sparkling, brown the pork on the whole sides, about 3 minutes per aspect.Add the chicken inventory, vinegar, coarsely chopped onion, garlic, orange and lime juices, bay leaves, thyme, and oregano. Duvet the pot and place within the oven to braise for 1 to 2 hours, except the meat with out issues comes off the bone.
  4. Pick the pork from the oven and let frosty. Shred the cooled pork into tiny pieces and place in a bowl.
  5. Stress the cooking liquid by a graceful-mesh sieve and switch to a medium saucepan. Over medium-excessive heat, cook dinner the liquid except it’s decreased down to 1 third. Plod within the mustard and season with salt and pepper. Pour over the shredded pork and let rest for at least two hours ahead of folding within the finely chopped onion, cilantro, and olive oil.
  6. In case you’re willing to assemble and bake the empanadas, preheat the oven to 350 degrees F. Spray 2 sheet trays with nonstick cooking spray.
  7. Pick the bay leaves and thyme and rosemary sprigs from the pork. Possess a tiny bowl with water and place it nearby.
  8. Roll out the dough to about ¼-accelerate thickness. Minimize 14 circles the recount of a 3½-accelerate, round biscuit cutter. Quandary about 1 tablespoon of the pork filling conclude to the center of a round of dough. Dip your finger within the bowl of water and dab all the arrangement by the perimeters of the dough. Fold the dough in half of over the filling, urgent the perimeters collectively. Crimp the perimeters and plod the tops a pair of times with the tines of a fork. Brush the tops with the egg wash and bake except golden brown, 18 to 20 minutes.

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