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Hawaii Recipes

Savory Baked Empanadas & Sweet Baked Empanadas

Source: Chef Jim Moffat, Bar Acuda

Pork Emapanadillas:
3 lb Pork Shoulder
2 T Canola Oil
2 Onions - diced
2 Garlic Cloves - diced
1 T Spanish Paprika
1 T Oregano - chopped
2 Tomatoes - peeled, seeded & chopped
1 C Red Wine
2 C Rich Chicken Stock
1 T Salt
1 t Black Pepper
½ C Green Olives - coarsely chopped
2 T Parsley - coarsely chopped

Sear whole pork shoulder in cast iron pan and place in hotel pan or like it. Saute onions and garlic and deglaze the pan with all other ingredients, except olives and parsley for garnish. Pour over pork. Cover pan with foil and braise at 275 for 4 hours or until very tender. Remove pork and cool 1 hour. Strain pan juices and skim fat. Shred pork, add juices to moisten, add olives and parsley, adjust seasoning and let cool completely before filling empanadas.

Empanada Dough:
6 T Butter
2 T Olive Oil
1 T Vinegar
1 C Water
1 t Salt
4 C Flour

Bring all incredients except flour to a boil. Add wet ingredients to flour and mix to incorporate. Knead to a firm dough. Divide into 2 disks and refrigerate 2 hours.

** for sweet dough add 1 T sugar and 1 T lemon zest

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