*  Exported from  MasterCook  *
 
                      Pork Empanadas (Meat Turnovers)
 
 Recipe By     :
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Tex-Mex                          Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        Pork Butt or shoulder roast
    1                    Onion -- quarter
    2      cloves        Garlic
      1/2  teaspoon      Salt
    1      teaspoon      Oregano
    1      teaspoon      Cumin
    2                    Bay leaves
    1 1/2  cups          All purpose flour + 2tb more
      3/4  cup           Masa Harina
    1      teaspoon      Baking powder
      1/4  teaspoon      Salt
      1/2  cup           Lard or solid shortening
    1                    Egg -- beaten
      1/2  cup           Milk
    1      cup           Chile chipolta salsa
      1/2  teaspoon      Salt
                         Milk
 
 Place pork in large pot. Cover with water. Add onion, garlic, 1/2 ts salt,
 oregano, cumin, and bay leaves.
 Bring to boil, reduce heat, and simmer for 1 1/2 hrs.
 While the pork cooks, prepare the dough. Sift together the flour, Masa, baking
 powder and 1/4 ts. salt. In a separate bowl, beat together the egg and 1/2 c mi
 lk.
 
 Make a well in the center of the dry ingreds..Add the egg mixture and stir with
  a
 fork until the dough comes together in a ball. Divide the dough into 16 even-si
 ze
 pieces and roll each piece into a ball. Place in a bowl, cover, and refrigerate
 .
 After pork has simmered for 1 1/2 hrs, preheat oven to 375 F.. Remove the pork
 from the liquid.  Save the stock for soup if you like.
 Place pork in a baking dish or Dutch oven. Brush with hot pepper sauce. Bake fo
 r 1
 hr., or untill meat shreds easily with fork. Remove from oven and shred into sm
 all
 pieces. Combine Red Chile Salsa (see #141) and remaining 1/2 tsp. salt. On ligh
 tly
 floured surface, flatten a piece of dough with the palm of your hand. With roll
 ing
 pin (actually, a piece of cut-off broom handle works best), roll out the dough 
 to
 make a 5 circle, abt. 1/8 thick. Place 2-3 tb filling in center of the dough.
 Brush edges of dough with milk. Fold dough over filling. Pinch edges together.
 Crimp with fork to seal. Place on lightly greased baking sheet. Bake for 20 min
 .,,
 or until golden. Remove to rack and cool for abt. 5 min. Serve warm. Can be fro
 zen
 baked or unbaked. If baking from freezer, do not thaw. Bake in preheated 350~ o
 ven
 for 25-30 min. Reheat baked frozen at 350 for 15 min.
 
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