Pork Empanadas

Pork Empanadas

 

1 lb. ground pork

2 T. tomato paste

1 cup cubed tomatoes with liquid

2 T. minced onion

2 T. minced garlic

1 medium red potato, cubed very tiny

1 tsp. fresh oregano

EVOO

Salt, pepper

Sauté the onion and garlic in a little EVOO until clear. Place the ground pork on top of the vegetables and cook until browned. (Drain if necessary.) Add the tomato paste and cubed tomatoes. Stir until completely blended. Add the oregano and potato and cover the skillet and simmer to cook the potatoes through. (about 15-20 minutes) Salt and pepper to taste.

For the pie crust:

3 cups flour

2 sticks of butter

4-5 T. ice cold water

1/4 tsp. salt

2 T. sugar

Mix the flour salt and sugar in a food processor. Add the butter and pulse until the flour just begins to stick together. (It will form into small beads.) Add the ice cold water and pulse just until the dough begins to come together. Refrigerate for at least an hour. Roll out dough and cut into 3-4" circles. Fill the empanadas and refrigerate again. (or freeze at this point) Fry until golden brown. Serve immediately.