Pork Empanaditas with Red Pepper Sauce
Purchased crescent roll dough cuts the prep time for these pork, fruit, and nut stuffed appetizers.
- 4 tablespoons extra-virgin olive oil
- 1/2 pound ground pork
- 1 4 1/2ounce can chopped, drained green chilis
- 1 cup finely chopped onion
- 3 teaspoons minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 3/4 teaspoon coarse salt
- 3 tablespoons currants or raisins
- 3 tablespoons pine nuts, toasted
- 1/4 cup finely chopped cilantro
- 1 7 ounce jar roasted red peppers, drained
- 2 teaspoons sherry or red wine vinegar
- 2 8 ounce packages crescent roll dough
- 1 large egg, lightly beaten
1. Heat 1 tablespoon oil in large nonstick skillet over moderately high heat until hot but not smoking. Cook pork with green chiles, 1/2 cup onion, 2 teaspoons garlic, cumin, chili powder, and salt, stirring and breaking up clumps until meat is no longer pink, about 5 minutes. Transfer pork filling to a bowl and stir in currants, nuts, and cilantro. Salt and pepper to taste and let cool.For red pepper sauce::
2. Clean skillet and heat remaining 3 tablespoons oil over moderate heat until hot but not smoking. Cook remaining 1/2 cup onion, 1 teaspoon garlic, and peppers, stirring until onion is tender, about 3 minutes. Puree pepper mixture in a food processor until almost smooth and transfer to a bowl. Stir in vinegar and salt and pepper to taste.
3. Preheat oven to 425 degree F.
4. Working with one sheet of dough at a time, unroll dough onto a lightly floured surface, keeping sections intact (pinch together any seams that start to separate with your fingers) and roll out with a floured rolling pin to form a 17- by 13-inch rectangular sheet. With a floured 3-1/2-inch round cookie cutter, cut out as many rounds as possible from one sheet. Repeat with remaining dough until you have 30 rounds (you may have extra dough).
5. Place a level teaspoon of filling in center of dough, brushing 1/2 of edge with egg, and fold pastry over filling, pinching edges of dough to seal, forming a half-moon. Brush tops with egg.
6. Bake empanaditas on a large greased cookie sheet in middle of oven until golden brown, 8 to 10 minutes. Serve with red pepper sauce.
- Servings Per Recipe 30
- Fat, total(g)7,
- sat. fat(g)2,
- Percent Daily Values are based on a 2,000 calorie diet