Big Small Plates
Columbian-Style Pork Empanadas
Page 80
| Course Type: Appetizers
(1 review)
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Recipe Reviews
Queezle_Sister from Salt Lake City, UT
These turned out very greasy. A pork shoulder roast is called for, and the cook is instructed to trim the fat. But a pork shoulder roast is well marbled, and so its pretty much impossible to trim the fat. It might be better to instruct the cook to use a leaner cut!
The filling was delicious - pork, peppers, green olives, capers, raisins, sherry, and a hard-boiled egg. But as they baked, they produced a sea of oil which then was absorbed by the dough.
This dish was prepared for the January 2013 meeting of our cookbook cooking club by one of the participants (not me). It was a dinner composed of appetizers - very yummy.
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