Description
Slow roasted pork empanadas.
Ingredients
- 1-½ Tablespoon Olive Oil
- 1 Large Red Onion , Sliced Very Thin
- 1 whole Canned Chili, In Adobo Chopped
- ½ cups Orange Juice
- ¼ cups Chopped Green Olives
- 2 cups Leftover Prepared Pernil, Or Any Cooked Pulled Pork
- ½ teaspoons Salt
- ¼ teaspoons Black Pepper
- 1 teaspoon Cumin
- 1 package 10-count Package, Frozen And Thawed Empanada Dough Discs (such As Goya)
- Oil, For Frying, Enough To Cover The Empanadas
Preparation
In a Dutch oven over medium heat, heat the olive oil and add the onion. Cook until the onion is caramelized, about 20 minutes.
Add the adobo chili pepper, orange juice and olives and bring to a boil. Then add the pernil, salt pepper and cumin and mix well. Remove from heat.
Place your dough disks on a work surface. Fill half of the circles with the pernil mixture, making sure you leave at least 1/2 inch around the edge of the dough. Wet the edges, place another dough circle on top and seal the edges together by pressing them with a fork.
Use a deep pan with very hot oil to fry them until they are golden brown.
