Pork Empanadas

I was thinking how to call these meat-stuffed pastries for quite a while. They are very popular in my country – every housewife has her own special recipe. These meat pies are similar to empanadas or Cornish pasties, but much better in my opinion! Originally, they are called kibinai. But here let’s call them pork empanadas, shall we? 🙂

They have a thin, melt-in-your-mouth crust and a delicious filling made of pork, leek, onion, dill and parsley. Sour cream makes the filling juicier and tastier, so don’t omit it.

My family simply loves these empanadas, and I wanted to share them with you. I usually use pork for the filling but other meat (like chicken thighs) would work as well. The filling is so versatile and you can add anything you like to it. This is just my favorite version of these pies.

Don’t these cuties look tempting? I just love the unique taste and texture of them, and I guarantee that you will too! Enjoy!

Pork Empanadas

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Servings: 16

Author: Yummy Addiction

Ingredients

For the crust:

• 1 lb (450g) all-purpose flour
• 1 cup (2 sticks) unsalted butter , cold, cut into small pieces
• 1/4 teaspoon salt
• 2 eggs
• 1/2 cup sour cream

For the filling:

• 1 lb (450g) boneless skinless pork shoulder, Boston butt
• 1 red onion , chopped
• 1 leek , white and light green parts only, halved and chopped
• 2 cloves garlic , minced
• 2 tablespoons dill , chopped
• 2 tablespoons parsley , finely chopped
• 1/4 cup sour cream
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

For the egg wash:

• 1 egg , whisked
• 1 tablespoon water

Instructions

Prepare the meat:

• Trim excess fat off of the meat and cut into small 1-inch chunks. Spread out onto a baking sheet, making sure they don't touch. Cover with plastic wrap and freeze until the edges are stiff but the middles are still slightly pliable, about 20 minutes.

Meanwhile, make the dough:

• Cut butter into flour in a food processor or with pastry blender. Stir in salt. In a separate small bowl, whisk eggs and sour cream. Pour into the flour mixture and mix thoroughly. Gather the dough into a ball and knead it several times on a lightly floured surface. Wrap in plastic wrap and refrigerate for 30 minutes.

Prepare the filling:

• In separate batches, pulse the meat in a food processor about 10 times, until you have a coarse grind. Transfer the meat to a medium bowl. Add the onion, leek, garlic, dill, parsley, sour cream, salt and pepper. Mix well.
• Pre­heat the oven to 350 degrees F.

Assembling:

• Divide the dough into 16 equal pieces, by dividing in half, then in halves again, etc. On a lightly floured surface, roll each piece into a 5-6 inch circle. Place about 1/4 cup of meat filling in the middle of a pastry. Fold over and press edges together, making a half circle. I usually make the curled seal, but you can also just use a fork to press the edges.
• Whisk egg with water. Place the empanadas on a parchment-lined baking sheet and brush with the egg wash. Bake for 25 to 30 minutes, until the tops are golden. Serve plain or with your favorite sauce.