Directions
Ingredients
For the pastry
- 16 oz Cream cheese - softened
- 8 oz Butter, softened
- 1/2 tsp Salt
- 3 cups All-purpose flour
- 1 ea Egg - beaten
For the filling
- 8 oz Ground pork
- 2 tbsp Olive oil
- 1 cup Onion, chopped
- 1 clove Garlic, minced
- 4 ea Shiitake Mushrooms
- 1 tsp Curry powder
- 1/2 tsp Coriander - ground
- 1/2 tsp Ground cardamom
- 2 tbsp Sherry
- 1/2 tsp Soy sauce
- 2 tsp Granulated sugar
- 1 tsp Cornstarch
- 1/4 cup Golden raisins
Instructions
Making the dough
- In a stand mixer, fitted with paddles, on slow speed, mix together the cream cheese, butter and salt until fully mixed. Slowly add in the flour until fully incorporated to create a dough.
- Tip the dough out onto a floured surface and divide into 2 pieces. With floured hands, form the dough pieces into balls and flatten the balls with the palm of the hand. Dust with flour and wrap in cling film. Refrigerate for at least an hour.
To cook the pork
- With the dough in the refrigerator cooling, heat a large frying pan to medium high. Sprinkle a 1/4 teaspoon of salt in the frying pan and start adding the pork pieces. Continue adding the pork until all the pork is in the pan but not crowded. Do not stir.
- When the pork is a a nice golden color on the one side, flip the pieces over to cook the other side and for the pork to cook all the way through. Lower the heat on the pan and remove the pork setting it aside while you make the Picadillo stuffing.
For the Picadillo stuffing
- Add 2 tablespoons of olive oil to the pan and cook the onions until softened. Add the minced garlic and continue cooking until fragrant.
- Add in the mushrooms and continue cooking for just a few minutes then add in the spices, the curry powder, ground coriander and cardamom. Mix in well with the onion mixture and cook for a few more minutes stirring slowly.
- Add the pork back into the mix followed by the sherry, raisins, sugar and cornstarch. Stir well and remove from the heat. The mixture can ow be chilled until you are ready to assemble and finish the empanadas .
To put together the empanadas
- Preheat the oven to 375ºF. Get the dough out of the refrigerator and let it sit on the counter for about 10 minutes to make it more pliable as you roll it out. Flour your work surface lightly. Roll out one of the dough rounds until it is about 1/8" thick and cut out the empanada rounds using a 3" cutter.
- Brush the edges of the pastry circles with beaten egg and place a heaped teaspoon of the mixture just to one side of center. Bring one side over and press to seal with the tines of a fork.
- Lay the empanadas on a baking sheet and brush the tops with the egg wash . Bake for 15 to 20 minutes until golden brown
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