Thursday, April 28, 2011

PORK FILLING FOR EMPANADAS OR PASTELILLOS

I said I was going to catch up on my blogposts, and I'm going to do it if it kills me.  : )  One idea on my Future Recipe List (yes, that's a real list) was pork empanadas.  Since I made Pernil a couple of days ago, I decided to use the leftover roast for the empanadas.  So here's one recipe I can cross off my "to-do" list.

PORK FILLING FOR EMPANADAS
Leftover pernil
GOYA® Alcaparrado      
Swiss cheese

Place 2 Tbsp of meat in center of disc.  Top with 1 tsp alcaparrado and one half slice of Swiss cheese.  Freeze and cook as directed in PASTELILLOS DE CARNE (BEEF EPMANADAS WITH PICADILLO FILLING).  

If you cannot find alcaparrado in your area, substitute 1/2 tsp capers and 1-2 pimiento stuffed olives.  


I have read blog posts recently that advocated baking empanadas, rather than frying them.  Obviously, that would be healthier.  So far, I haven't tried it, but if you want to, please let me know how it works out.

MUSIC TO COOK BY
Until next time, Happy Cooking!  : )

If you don't love what you do, you won't do it with much conviction or passion. - Mia Hamm

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Very Good Recipes - Kingdom of Puerto Rican Recipes
TAGS: PUERTO RICAN

2 comments:

Julie said...

I made beef empanadas a couple of weeks ago. I baked mine and they turned out quite well.

The Self-Taught Cook said...

I'm definitely going to try it. It won't be the same, but it would definitely be healthier. Thanks for your comment, Julie! : )

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