It’s National Empanada Day!
Empanadas are pockets of DELICIOUSNESS that fit perfectly in your HAND. It is a type of baked or fried pastry with different FILLING. The name comes from the Spanish word empanar which means enbreaded or WRAPPED in bread. Each year in August, an Empanada Festival is held in Spain where many different varieties are sold.
Pernil (pork shoulder) Empanadas
- 1 package Goya round pastry shells (10 or 12)
- pernil/pork shoulder left over, shredded
- one can Goya black beans
- shredded cheddar cheese
- 1 can corn
- 1 red pepper, diced
- 1/2 red onion, diced
- vegetable oil to fry
- olive oil to bake
The recipe for these can vary so much. You can use ground beef and beans with Mexican flavors or shredded chicken, seafood, veggies or all vegetarian with just veggies and tofu. You can fry these or LAY on a cookie sheet with olive oil and bake.
Saute beef and beans adding taco seasoning and half jar of salsa. SPOON about one tablespoon of mixture and cheese INTO middle of pastry. Using your FINGERS bring pastry together in middle to create half moon shape and SQUEEZE pastry to stick, overlapping and pinching your way all around until you create a closed pouch.
Heat oil in a pan about 1/2′ deep or coat cookie sheet with olive oil. Cook approximately 4 minutes on each side or until golden brown.
Contents INSIDE will be very HOT so BITE with caution!
