It’s been a little chilly out, and in this weather I always crave warm and comforting food. I was looking to make something different than my usual go-to meals, so I decided to whip up these hearty Cuban inspired empanadas.
Made with succulent pork tenderloin and a plethora of vegetables, these Cuban inspired empanadas will warm you up from the inside out!
Ingredients:
- 1 tsp garlic powder
- 1 tsp cumin
- ½ tsp smoked paprika
- 1 tsp oregano
- ½ tsp salt
- ¼ tsp pepper
- 1 red or orange bell pepper
- 1 onion
- 1 14.5 oz can of diced, unsalted tomatoes
- 5 lb pork loin, trimmed of fat and silver skin
- 2 stalks celery
- 1 large carrot
- ¾ cup green olives
- 2 tbs olive oil
- 1 box premade pie dough
Make a rub out of the garlic powder, cumin, smoked paprika, oregano, salt, and pepper and thoroughly coat the pork tenderloin. Cut the long tenderloin into 3 pieces to make it more manageable. Add a tablespoon of olive oil to a hot pan and sear the pork on all sides. When it is brown, add it to the crock pot. Next, dice the veggies into small pieces and sauté them in the same pan you cooked the pork in for a couple of minutes. Add those in the crock pot too, and top with the can of tomatoes.
Mix it all together and let it cook on high for 2 hours and 15 minutes. Shred the pork with 2 forks and let the mixture cool. NOTE: This tastes great over rice or to eat on its own. The recipe makes leftover pork and veggie mixture which I use for lunches and easy meals for the week!
When the mixture is cool, roll out your pie dough and cut it into 4 inch circles. I usually just use a small bowl like a cookie cutter. Place about 1 tablespoon or a little more filling into the dough rounds, folding them over to seal them and make semi circle shaped empanadas. Place on an oiled baking sheet and bake at 400 degrees for 17 minutes until dough is just slightly golden.
Serve these Cuban inspired empanadas with a salad for a yummy dinner or eat on the go for a quick snack! Happy Cooking!
