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Puerto Rican Pork Pies

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Ingredients
  All purpose flour 2 Cup (32 tbs)
  Baking soda 1⁄2 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Egg yolks 2 , beaten
  Cooking oil 1 Tablespoon
  Ground pork 1⁄2 Pound
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Dried oregano 1⁄4 Teaspoon, crushed
  Dried red pepper flakes 1⁄4 Teaspoon, crushed
  Canned tomato paste 3 Ounce (1/2 Of 6 Ounce Can)
  Raisins 1⁄4 Cup (4 tbs)
  Snipped parsley 1 Tablespoon
  Capers 1 Tablespoon
  Vinegar 2 Teaspoon
  Hard cooked egg 1 , chopped
  Chopped pitted ripe olives 2 Tablespoon
Directions

Stir together flour, baking soda, and 1 teaspoon salt.
Cut in butter till the size of small peas.
Combine egg yolks and 1/2 cup water; add to flour mixture.
Stir till it clings together; form into a ball.
Cover; refrigerate 1 hour.
Meanwhile, heat oil in skillet.
Cook pork, onion, garlic, oregano, dried red pepper, 1/2 teaspoon salt, and 1/8 teaspoon pepper till meat is browned and onion is tender.
Stir in tomato paste, raisins, parsley, capers, vinegar, and 1/4 cup water; simmer, covered, for 5 minutes.
Remove from heat.
Stir in chopped hard-cooked egg and chopped ripe olives.
On a lightly floured surface, roll 1/4 of the dough at a time to 1/16-inch thickness.
Cut into 3-inch circles.
Place 1 teaspoon meat mixture in the center of each circle.
Fold over; moisten edges and seal well, using tines of a fork.
Fry a few at a time in deep hot fat (350°) till golden, about 3 minutes. {Or, place in a greased baking pan; bake at 425° till browned, 10 to 12 minutes.)

Recipe Summary

Method: 
Fried
Ingredient: 
Pork

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