Hatch Chile Pork Empanadas
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Spiced, savory pork empanadas with a kick of fire roasted hatch chiles and a fresh herb sauce! Easier than you think to make! Delicious!
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 large cloves garlic minced
- 1 1/2 teaspoon cumin ground
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 pound ground pork
- 1 cup roasted hatch chiles or other mild pepper - like Anaheim, peeled and seeded first, diced
- 1 cup cheddar or monterey jack cheese, shredded
- 20 empanada wrappers available in the frozen foods section or see recipe on this site
- 1 egg
- 2 teaspoons water
For the herb sauce
- 3/4 cup cilantro
- 3/4 cup parsley
- 3 tablespoons lime juice
- 1 large clove garlic
- 1/2 teaspoon kosher salt
- 1/8 teaspoon red pepper flakes
- 1/4 teaspoon black pepper.
Adjust the oven racks so that they are in the top third and bottom third of the oven. Preheat the oven to 400°. Line two baking sheets with parchment paper and set aside.
In a large skillet, heat the olive oil over medium high heat, add the onions and garlic and saute until softened and slightly translucent. Add the cumin, paprika, oregano, salt, pepper, red pepper flakes, stir to combine and continue to cook until the spices are fragrant, about one minute. Add the pork and break it up in the pan with the back of a spoon, cook until browned. Stir in the chopped hatch chiles. Set aside.
In a small bowl combine the egg and water and whisk with a fork until well combined.
Lay an empanada wrapper on a work surface and use a pastry brush to brush the egg wash around the edge of the empanada wrapper. Fill the center of the wrapper with 1-2 tablespoons of the pork filling. Sprinkle with cheese and fold the empanada wrapper in half, pressing out any air pockets. Use the tines of a fork to press the edges firmly together. Continue in this method with the remainder of the empanadas. Brush the empanadas with the remaining egg wash.
Place one tray of empanadas on the top rack and the other on the bottom. Bake for 12 minutes, then switch the top tray to the bottom rack and vice versa. Bake for an additional 12 minutes.
Meanwhile, while the empanadas are baking, combine the parsley, cilantro, lime juice, garlic, salt, pepper and red pepper flakes in a blender and blend to chop up the herbs. Drizzle in the olive oil slowly and continue to blend until emulsified and thick. Check for seasonings.
Serve the empanadas with the dipping sauce on the side.
Calories: 240kcal | Carbohydrates: 2g | Protein: 14g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 76mg | Sodium: 496mg | Potassium: 254mg | Vitamin A: 880IU | Vitamin C: 10.6mg | Calcium: 130mg | Iron: 1.5mg