Pork and sweet potato empanadas

  • For the pork
  • 56g granulated garlic
  • 56g coarse salt
  • 56g smoked sweet paprika
  • 56g cumin powder
  • 56g onion powder
  • 56g black pepper
  • 500g boneless pork shoulder, cut into large cubes
  • For the pastry
  • 300g plain flour
  • 2 tsp baking powder
  • Pinch salt
  • Pinch sugar
  • 75g shortening
  • 80ml cold water
  • For the filling
  • 1 tbsp flour
  • 1 tbsp water
  • 220g cooked and mashed sweet potato, about 1 large
  • 100g cooked black beans
  • 56g chopped fresh coriander leaves
  • 1/2 tsp ground cinnamon
  • Salt and freshly ground black pepper
  • For the salsa
  • 220g diced pineapple
  • 56g diced red onion
  • 1 jalapeno, seeded and diced
  • 2 limes, zested and juiced
  • 2 tbsp fresh coriander leaves, chopped
  • For the glaze
  • 100g chipotle pepper puree
  • 100ml honey
  • Oil, for frying
  • Fresh coriander sprigs, for garnish
For the pork:
1) Combine the spices in a medium bowl. Mix 55g to 100g of the spice mixture in another bowl with the pork, until the meat is completely coated, and leave to marinate for 2 hours. Store the remainder of the spices in an airtight jar for another time.

2) Place the pork in a large saucepan with enough water to cover, then bring to the boil. Reduce the heat and simmer until the meat pulls apart easily. Set aside to cool and then shred with a fork.

For the dough:
1) In a large bowl combine the dry ingredients and shortening and mix. Add small amounts of the water at a time until the dough forms. Knead for a few minutes, and then wrap the dough in cling film and allow to rest for 1 hour.

2) Turn the dough out onto a floured board and roll out to about 0.25cm thick. Cut 10cm disks and set aside in the refrigerator. Excess scraps can be rolled again for more disks, just allow the scrap ball to rest before rolling again.

For the filling:
1) Mix equal amounts of flour and water to use as a binder. Mix the cooked shredded pork and all the other filling ingredients together.

2) Place a generous spoon of filling in the centre of each pastry disk. Brush the outer edges of each disk with the flour and water mix and then fold over so it looks similar to ravioli. Crimp the edges with a fork and set aside for frying.

For the salsa and glaze:
1) In a medium bowl, mix all the ingredients for the salsa. In a separate bowl combine the ingredients for the glaze.

To cook and serve:
1) Preheat the oil in a large saucepan or Dutch oven to 176C. Fry the empanadas for about 3 to 5 minutes or until they are golden brown.

2) Brush the empanadas with the glaze and serve on a bed of the salsa. Garnish with fresh coriander sprigs and some of the glaze.

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