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Pork Empanadas with Jicama Pico de Gallo

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  • Makes: 6 servings
  • Serving Size: 2 empanadas and 1/4 cup pico de gallo
  • Prep: 45 mins
  • Bake: 20 mins 375°

Pork Empanadas with Jicama Pico de Gallo

Directions

  1. Preheat oven to 375 degrees F. Lightly grease a baking sheet; set aside. On a lightly floured surface, let thawed dough stand, covered, while preparing filling.
  2. For filling, in a large bowl combine paprika, coriander, salt, cumin, and cinnamon. Add pork strips; toss to coat. In a large nonstick skillet heat oil over medium-high heat. Add pork strips; cook for 4 to 6 minutes or until browned and slightly pink in the centers, stirring occasionally. Using a slotted spoon, remove pork from skillet. Add onion to drippings in skillet. Cook about 5 minutes or until tender, stirring occasionally. Stir in garlic. Add pork and tomatoes to skillet; stir to combine. Remove from heat; set aside.
  3. Divide bread dough into 12 equal portions. On the lightly floured surface, roll each dough portion into a 5-inch circle. Divide filling evenly among dough rounds, spooning filling onto center of dough rounds. Brush edge of each dough round lightly with water; fold dough round in half, pinching edge to seal. If desired, press edge with tines of a fork. Place filled empanadas on the prepared baking sheet. Prick tops with tines of a fork.
  4. Bake for 20 to 25 minutes or until empanadas are golden brown and heated through. Serve warm with Jicama Pico de Gallo.

Jicama Pico de Gallo

Directions

  1. In a small bowl combine jicama, tomatoes, currants, green onion, lemon juice, crushed red pepper, and salt.

Nutrition Facts (Pork Empanadas with Jicama Pico de Gallo)

  • Per serving:
  • 354 kcal cal.,
  • 8 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 52 mg chol.,
  • 749 mg sodium,
  • 46 g carb.,
  • 6 g fiber,
  • 6 g sugar,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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