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Pork Empanadas with Jicama Pico de Gallo

Makes: 6 servings
Serving size: 2 empanadas and 1/4 cup pico de gallo
Prep 45 mins Bake 375° 20 mins
Pork Empanadas with Jicama Pico de Gallo
Ingredients
  • 1 16  ounce  frozen whole wheat bread dough, thawed
  • 1  teaspoon  paprika
  • 1/2  teaspoon  ground coriander
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground cumin
  • 1/4  teaspoon  ground cinnamon
  • 1 1  pound  boneless pork loin roast, trimmed of fat and cut into thin bite-size strips
  • 1  tablespoon  canola oil
  • 1/2  cup  chopped onion (1 medium)
  • 2  cloves  garlic, minced
  • 1 14 1/2 ounce can  diced tomatoes, drained
  • 1  recipe  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

Yield: 1-1/2 cups
Ingredients
  • 2/3  cup  chopped, peeled jicama
  • 2  roma tomatoes, seeded and chopped
  • 2  tablespoons  dried currants or chopped raisins
  • 1  green onion, thinly sliced
  • 1  tablespoon  lemon juice
  • 1/8 - 1/4  teaspoon  crushed red pepper
  • 1/8  teaspoon  salt
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)
  • Servings Per Recipe 6,
  • cal. (kcal) 354,
  • Fat, total (g) 8,
  • chol. (mg) 52,
  • sat. fat (g) 1,
  • carb. (g) 46,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 6,
  • sugar (g) 6,
  • pro. (g) 27,
  • vit. A (IU) 729,
  • vit. C (mg) 15,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 749,
  • Potassium (mg) 520,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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