Pork Empanadas

• Meat

  • 1 lb Pork shoulder, boneless skinless

• Produce

  • 2 tbsp Dill
  • 2 cloves Garlic
  • 1 Leek
  • 2 tbsp Parsley
  • 1 Red onion

• Refrigerated

  • 3 Egg

• Baking & Spices

  • 1 lb All-purpose flour
  • 1/4 tsp Black pepper, freshly ground
  • 1 tsp Salt

• Dairy

  • 1 cup Butter, unsalted
  • 3/4 cup Sour cream

• Liquids

  • 1 tbsp Water

Found on yummyaddiction.com

Ingredients

• 1 lb. all-purpose flour
• 1 cup (2 sticks) unsalted butter, cold, cut into small pieces
• ¼ teaspoon salt
• 2 eggs
• ½ cup sour cream
• 1 lb. boneless, skinless pork shoulder (Boston butt)
• 1 red onion, chopped
• 1 leek, halved and chopped (white & light green parts only)
• 2 cloves garlic, minced
• 2 tablespoons dill, chopped
• 2 tablespoons parsley, finely chopped
• ¼ cup sour cream
• ¾ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 egg, whisked
• 1 tablespoon water

Directions

• Prepare the meat. Trim excess fat off of the meat and cut into small 1-inch chunks. Spread out onto a baking sheet, making sure they dont touch. Cover with plastic wrap and freeze until the edges are stiff but the middles are still slightly pliable, about 20 minutes.
• Meanwhile, make the dough. Cut butter into flour in a food processor or with pastry blender. Stir in salt. In a separate small bowl, whisk eggs and sour cream. Pour into the flour mixture and mix thoroughly. Gather the dough into a ball and knead it several times on a lightly floured surface. Wrap in plastic wrap and refrigerate for 30 minutes.
• Prepare the filling. In separate batches, pulse the meat in a food processor about 10 times, until you have a coarse grind. Transfer the meat to a medium bowl. Add the onion, leek, garlic, dill, parsley, sour cream, salt and pepper. Mix well.
• Pre­heat the oven to 350 degrees F.
• Assembling. Divide the dough into 16 equal pieces, by dividing in half, then in halves again, etc. On a lightly floured surface, roll each piece into a 5-6 inch circle. Place about ¼ cup of meat filling in the middle of a pastry. Fold over and press edges together, making a half circle. I usually make the curled seal, but you can also just use a fork to press the edges.
• Whisk egg with water. Place the empanadas on a parchment-lined baking sheet and brush with the egg wash. Bake for 25 to 30 minutes, until the tops are golden. Serve plain or with your favorite sauce.