Pork Empanada

Pork Fritata is what Red Ribbon used to call its defunct pork empanada and it's one of the favorites of mine and my hubby.  It used to be our number 1 empanada in its time seconded by the chicken empanada of Brownies Unlimited-- before it ventured on cupcakes. Let me just give you a quick description...

Red Ribbon is the only nationwide bakeshop that sells a very unique pork empanada. Usually empanada in the market is with yellowish flaky pastry, the one which drops crumbs on the floor as you bite, messing up your mouth and hands. But with the red ribbon, theirs is soft brownish pastry, finely grounded meat pork, a touch of sweet and super moist filling. Delicious in every bite! I wonder how did they cook its empanadas. hhhmmm.  Let's see how close can i get to theirs ---




PORK EMPANADA

Dough
yields about 16 pcs small doughs at 50 grams each.

3 cups all purpose flour
1/4 c sugar
1/2 tsp baking powder
1/2 tsp salt
1 cup cold butter about 227 grams, chopped do not place under room temp.
6 tbsp cold water

Procedure:

1. Place dry ingredients in a mixer. At default speed for bread making and using a dough hook mix the ingredients.
2. Slowly add the chopped "cold" butter. It is necessary to chop the butter only when you are ready to add it to the dry ingredients.
3. Mix until you will see a crumby texture. Use a spatula to help combine the ingredients properly.

4. Upon attaining the crumby texture, slowly add the cold water while your mixer continuously  mixing. You will know it is done when the dough forms a ball.
5.  Remove and divide the big dough into smaller doughs about 50 grams each or more.
6. Chill these small rounded doughs until ready to use.

Filling:

400 grams ground pork
1 small carrot minced
1/2 of a medium size red bell pepper, minced
1 box 42.5g sun-maid raisins, minced
1 1/2 tablespoon  oyster sauce
1 tablespoon light soya sauce
a pinch of salt
dash of finely ground black pepper
dash of coarsely ground black pepper
1 medium size onion, minced
2 medium size gloves of garlic, minced
Olive oil for sautéing
2 cups water

Procedure:

1. Place EVOO over a medium heat.
2. Sauté garlic and onions.
3. Add water and meat.
4. Stir and continue to simmer until water is reduced to half.
5. Add salt, pepper, soy sauce and oyster sauce.
5. Toss carrots, raisins and bell pepper.
6. Mix and simmer until the mixture is moist but not dry.
7. Cool before use.

To fill:

1. Flatten the small ball dough. Dough is soft and easy to handle, no mess except for the buttery feeling.
2. Place 2 tablespoon of filling at the centre.
3. Fold then crimp the sides using a fork.
4. There are 2 ways to cook it:
     a. Deep fry
     b. If you prefer to bake it, make sure you brush empanadas with
          egg wash: 1 egg and 1 tablespoon water beat together, then
          Bake at 180 degrees for 25 minutes.

Notes:

1. Since I am generous enough for my filling, I managed to fill only 14 out of 16 doughs =).  I deep fried 2 pcs and will bake the 5 pcs empanadas. 

2. At this stage, you can freeze the empanadas. Place it on a parchment paper, then insert the parchment paper inside a big zipper bag. Then place inside the freezer. Do not stack pile. Remove from freezer, thaw before brushing it with egg wash then bake.
Empanada is even better.

Ooohhlala.. the filling taste like that of Red Ribbon: the texture and taste. The dough,  quite acceptable but not that of Red Ribbons (yet) even if I deep fried it. Overall verdict, the empanada is De-licious!

Try this, good for hungry schoolers!