Recipes and Cooking Pork Empanadas with Jicama Pico de Gallo 1.0 (1) 1 Review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 4, 2021 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 45 mins Bake Time: 20 mins Total Time: 45 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 16 ounce frozen whole wheat bread dough, thawed 1 teaspoon paprika ½ teaspoon ground coriander ¼ teaspoon salt ¼ teaspoon ground cumin ¼ teaspoon ground cinnamon 1 1 pound boneless pork loin roast, trimmed of fat and cut into thin bite-size strips 1 tablespoon canola oil ½ cup chopped onion (1 medium) 2 cloves garlic, minced 1 14.5 ounce can diced tomatoes, drained 1 recipe Jicama Pico de Gallo Jicama Pico de Gallo ⅔ cup chopped, peeled jicama 2 roma tomatoes, seeded and chopped 2 tablespoon dried currants or chopped raisins 1 green onion, thinly sliced 1 tablespoon lemon juice ⅛ teaspoon crushed red pepper ⅛ teaspoon salt Directions Preheat oven to 375°F. Lightly grease a baking sheet; set aside. On a lightly floured surface, let thawed dough stand, covered, while preparing filling. 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. 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. 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 In a small bowl combine jicama, tomatoes, currants, green onion, lemon juice, crushed red pepper, and salt. Rate it Print Nutrition Facts (per serving) 354 Calories 8g Fat 46g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 354 % Daily Value * Total Fat 8g 10% Saturated Fat 1g 5% Cholesterol 52mg 17% Sodium 749mg 33% Total Carbohydrate 46g 17% Total Sugars 6g Protein 27g Vitamin C 14.8mg 74% Calcium 50.5mg 4% Iron 1.3mg 7% Potassium 520mg 11% Folate, total 12.1mcg Vitamin B-12 0.3mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.