Chili-Pork Empanadas

Name: Chili-Pork Empanadas
Yield: Makes 12 snack-size empanadas
Cuisine: United States
Ingredients: 1 large egg; 1 tablespoon peanut oil; ½ medium white onion, minced; 1 (4.5-oz/130-g) can black olives, drained and minced; ¼ cup (35 g) seedless golden or black raisins; ¼ cup (60 g) tomato paste; 1 hard-boiled egg, minced (optional); Glutinous rice flour (or additional Pie & Pasta Blend), for dusting; 1 pound (455 g) ground pork or beef; 1 (4.5-oz/130-g) can diced green chiles; 1½ teaspoons paprika; 1 teaspoon kosher salt, plus more as needed; ½ teaspoon ground cumin; ½ teaspoon dried oregano; ½ teaspoon cayenne; ½ teaspoon freshly ground black pepper

Preparation info

Makes
12
snack-size empanadas

Difficulty
Easy

Appears in

The Everyday Art of Gluten-Free

By Karen Morgan

Published 2014

About

Empanadas are a savory hand pie made, in various iterations, in many Latin American countries, as well as Texas. (Texas really is a whole other country!) These gluten-free hand pies function perfectly as a casual entrée, a quick lunch, or made in a smaller size, the perfect party food.

Ingredients

For the Filling

1 pound (455 g) ground pork or beef
1 (4.5<

Americas
United States
Lunch
Pie
Gluten-free
Texas

Method

Make the filling

In a large bowl, knead the meat, chiles, paprika, salt, cumin, oregano, cayenne, and pepper together until they are well combined.

Heat the oil in a large skillet over medium heat. Sauté the onions with a pinch of salt, until they are translucent. Add the pork mixture and cook it for 10 to 12 minutes, stirring occasionally, until th