Pork and Pineapple Empanadas

The Perfect Combination: Pork and Pineapple Empanadas

Empanadas are a delicious and versatile dish that can be found in various cuisines around the world. They are essentially stuffed pastries that are either baked or fried and can be filled with a wide range of ingredients, from meat and cheese to vegetables and fruit. One of my all-time favorite empanada fillings is a combination of savory pork and sweet pineapple. The contrast of flavors and textures in these Pork and Pineapple Empanadas is truly a winning combination.

Ingredients:

• 2 cups of diced pork loin
• 1 cup of diced pineapple
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• Salt and pepper to taste
• 2 tablespoons of olive oil
• 1 package of empanada dough
• 1 egg, beaten (for egg wash)

Instructions:

To start, heat the olive oil in a large skillet over medium-high heat. Add the diced pork loin and cook until browned on all sides. Remove the pork from the skillet and set it aside.

In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant. Then, add the diced pineapple and cook for a few minutes until it starts to caramelize.

Return the pork to the skillet and season the mixture with cumin, paprika, salt, and pepper. Stir well to combine all the flavors and then remove the skillet from the heat.

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Now it's time to assemble the empanadas. Roll out the empanada dough and use a round cutter to create circles. Spoon a generous amount of the pork and pineapple filling onto each circle of dough, leaving enough room to seal the edges.

Brush the edges of the dough with the beaten egg and fold the dough over the filling to create a half-moon shape. Use a fork to crimp the edges and seal the empanadas.

Place the assembled empanadas onto the prepared baking sheet and brush the tops with more of the beaten egg. This will give the empanadas a beautiful golden color as they bake.

Bake the Pork and Pineapple Empanadas for 20-25 minutes, or until they are golden brown and crispy.

Serving Suggestion:

These Pork and Pineapple Empanadas are best served warm, straight from the oven. They make a wonderful appetizer for a party or a delicious main course when paired with a fresh salad or some rice and beans. The combination of tender, savory pork and sweet, juicy pineapple is truly irresistible, and the flaky, golden crust adds the perfect finishing touch.

Next time you're craving a taste of the tropics with a savory twist, give these Pork and Pineapple Empanadas a try. They're sure to become a new favorite in your recipe repertoire!