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Recipe: Pork Loin Meat Empanadas

From the 2006 Copper CowBelle Cookbook, pg 93

  • 1 lb lean pork meat cubed
  • 2½ c water
  • 2 tsp sugar
  • 2 tsp cinnamon
  • ½ c raisins (if dry, soak in hot water)

Pie Crust

  • 1½ c flour
  • ½ c Crisco
  • ½ tsp salt
  • 4-5 Tbs ice water
  1. Boil meat slowly until tender. Grind it with juice.
  2. Return to pan and add sugar, cinnamon and raisins.
  3. Simmer for 15 minutes. Add water if necessary, but always keep meat juicy.
  4. Mix pie dough.
  5. Mold dough and keep in refrigerator until chilled.
  6. Shape into small balls as for empanadas.
  7. Roll to 1/8-inch thickness.
  8. Put pork mixture on half of dough.
  9. Fold over and press edges together with a fork.
  10. Fry in deep fat or bake in oven until browned nicely.

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