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Hatch Pepper Pork Empanadas
servings
Ingredients
    Dough
  1. 3 cups Flour, All-purpose
  2. 3/4 cups Lard
  3. 3/4 tsp Salt
  4. 1/2 cups Water
  5. 2 tbsp Apple Cider Vinegar
  6. 3 large Egg Yolks
    7. Filling
  7. 1 tbsp Vegetable Oil
  8. 1/2 medium Onion chopped
  9. 12 oz Ground Pork
  10. 8 medium Hatch Green Chilies roasted and chopped
  11. 3 medium Tomatillos blanched and chopped
  12. 1 medium Corn kernals
  13. 3 medium Olives chopped
  14. 1/4 cups Beer
Steps
  1. 1 Mix flour and salt and combine with shortening. Lightly beat egg yolks, water, and cider vinegar. Add to flour mixture. Add more water if dough is crumbly. Dough should be slightly stretchy when pulled and can form a ball. Flatten into a disk and refrigerate 30 minutes.
  2. 2 Cook onion in oil until transparent. Add garlic and saute for 1 minute. Add pork and cook until no longer pink. Add chiles, tomatillos, corn, olives, and beer and cook until most of the liquid is gone. Add salt to taste. Cool completely before filling pastry, or pastry will fall apart.
  3. 3 Preheat oven to 400 degrees.
  4. 4 Roll out dough until thin and cut with 4-inch biscuit round. Moisten inside edges with water. Place 1 tablespoon filling in center, fold and pinch to seal. Decorate edge with fork tines. Bake 20-25 minutes until golden. Cool on rack for 5 minutes.