New Mexico Empanaditas

Ingredients

FOR THE MEAT FILLING

2 cups shredded pork/beef mixture. (I used a Pork Shoulder roast and Beef Chuck roast. You can also use all pork or all beef, I cooked both in the crockpot overnight and shredded while still hot.

Combine and cool slightly before using.)

6 Natural Delights Medjool Dates (quartered lengthwise then chopped into small pieces)

1 cup unsweetened applesauce

1 tsp ground cinnamon

1 tsp ground coriander

½ tsp ground cloves

½ tsp salt

½ cup piñon (pine nuts) or walnuts

FOR THE PASTRY DOUGH

4 cups all purpose flour

2 tsp baking powder

½ tsp salt

1 cup shortening (I used palm oil shortening)

1–1 ¼ cup warm water

1 egg (for egg wash to seal the empanaditas before frying)

FOR DEEP FRYING

Peanut Oil or high heat oil of your choice

Insructions

FOR THE MEAT FILLING

With a spoon, mix the cinnamon, coriander, cloves, and salt into cup of applesauce.

Add the shredded meat (cooled), chopped dates, and applesauce/spice mixture to food processor bowl.

Pulse a few times to break up the mixture, then blend on high until its well combined and consistency resembles minced meat (about 5 mins). It should be slightly wet but not soggy and hold together when squeezing a portion in your hand. If it’s too dry you can add a bit of broth from the roasts, but be careful not to add too much moisture.

Transfer meat mixture to a large bowl and incorporate the piñon, folding in with a spatula.

Set aside while you make the pastry dough.

FOR THE PASTRY DOUGH

Add flour, baking powder, salt, and shortening to a large mixing bowl.

Mix with hands until the shortening is fully integrated

Add warm water a bit at a time until desired consistency is reached.

Once dough is ready, break/cut into 12-16 uniform size round balls

Scramble one egg in a cup and set aside for egg wash

TO MAKE THE EMPANADITAS

Using a rolling pin, roll ball into a circle

Place a spoonful of meat on half of the circle close to middle leaving space along the edge

Brush egg wash along the bottom edge of the half where filling is

Fold upper half of dough over filling.

Cut excess with a pastry sealer (or pizza cutter, then seal edges with a fork.)

Set on a baking sheet lined with parchment.

Repeat until all empanaditas are made or you can make a few at a time and fry, making more while you wait on them to cook. If you do this I recommend setting a timer to avoid overcooking.

FOR DEEP FRYING

Depending on the size of your fryer, place a few empanaditas in at a time. My fryer had room for three at a time.

Fry in hot oil (heated to 350 degrees) for about 4 minutes, turning over with tongs halfway through.

Set a timer for 2 minutes so you don’t forget to turn over.

They should look golden brown on both sides.

Remove from fryer with tongs or slotted spoon and place on another baking sheet or plate lined with paper towels to drain/cool.

Best served warm with a cup of coffee!

Nutrition Information:

Frequently Asked Questions:

What type of meat is recommended for the New Mexico Empanaditas filling?

A mixture of shredded pork and beef is suggested, such as Pork Shoulder roast and Beef Chuck roast.

However, you can use all pork or all beef based on your preference.

Can I make the meat filling ahead of time?

Yes, you can prepare the meat filling in advance and store it in the refrigerator until you’re ready to assemble the empanaditas.

Are there alternatives to piñon (pine nuts) in the filling?

Yes, you can use walnuts as an alternative to piñon in the meat filling for a similar nutty flavor and crunch.

Is there a substitute for natural dates in the recipe?

While natural dates add a unique sweetness, you can experiment with other dried fruits like raisins or apricots for a different twist.

Can I use a different type of oil for deep frying?

Yes, you can use peanut oil or any high-heat oil of your choice for deep frying the empanaditas.

How do I prevent the empanaditas from becoming soggy during frying?

Ensure that the meat mixture is not too wet.

If it appears too dry, you can add a bit of broth from the roasts, but be cautious not to add too much moisture.

Can I bake the empanaditas instead of deep frying?

While the traditional method involves deep frying, you can experiment with baking for a healthier alternative.

Adjust the temperature and baking time accordingly.

Is it necessary to use a pastry sealer for shaping the empanaditas?

A pastry sealer makes the process easier, but you can use a pizza cutter and seal the edges with a fork if you don’t have one.

Can I freeze the empanaditas before frying them?

Yes, you can freeze the assembled empanaditas on a baking sheet, then transfer them to a freezer bag.

Fry them directly from frozen, adding a couple of minutes to the frying time.

What is the best way to store leftover empanaditas?

Store leftover empanaditas in an airtight container in the refrigerator.

Reheat in the oven or microwave before serving to maintain their crispiness.