Flaky Pork Empanadas

Easy flaky empanada dough that can be fried or baked

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Step 1

In a big bowl grate 250g very cold butter. Add 4 cups of flour and 1 tsp of salt. Cut in the butter in the flour until it resembles grain of sand (you can use food processor)

Step 2

Add 1 egg and 160ml of very cold water. Mix until a dough forms. Note: gradually add the water.

Step 3

Transfer dough on lightly floured bench. give it a quick folding then form it into a ball. Cover will plastic and let in rest on fridge for 20-30mins

Step 4

Filling: - Saute onions and garlic - Add minced pork - Season it with salt and ground black pepper. Continue to brown the meat - Add chicken buillon cube - Add potatoes. - Add the tomato paste. cook the tomato paste to mellow down strong tomato taste - Add soy sauce, oyster sauce - Reduce the sauce before adding the mixed veggies - Once cooked, transfer to a container and let it cool

Step 5

Prepare the dough: portion the dough into 40g each and make it into a ball

Step 6

Flatten the dough and add a spoonful of pork filling. Crimp and seal the edge. repeat to all the remaining doughs. You can place them on the fridge or freeze them until needed

Step 7

Deep fry the empanadas for 4-5mins until golden brown. You can also bake them at 180C for about 25 minutes or until golden brown. Don't forget to eggwash the empanadas before baking.

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