Homemade Empanadas with Pork, Veggies, and Raisins – A Delicious Handheld Treat

In a large mixing bowl, combine flour and salt. Add the cold butter and mix it using a fork or your fingertips until the mixture resembles pea-sized crumbs.

In a separate bowl, whisk together the vinegar, egg, and cold water. Gradually pour this into the flour mixture, mixing it with your hands until a dough forms.

Shape the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 1 hour.

Prepare the Filling:

Heat some cooking oil in a pan over medium heat. Sauté the onion and garlic until fragrant.

Add the ground pork and cook until browned.

Stir in the chopped carrots and potatoes, cooking for 10 minutes.

Add the green peas, raisins, soy sauce, salt, and pepper. Stir well and simmer for a few more minutes until the vegetables are tender. Remove from heat and allow to cool.

Assemble the Empanadas:

Preheat your oven to 375°F (190°C) if baking, or heat oil for frying if you prefer to deep fry the empanadas.

Once the dough has rested, divide it into golf ball-sized portions. Flatten each ball using the palm of your hand and then roll out each portion into a circle about 1/8 inch thick using a rolling pin.

Use a wide-mouth bowl or template to cut out 4-inch diameter circles. Trim off any excess dough.

Scoop a spoonful of the filling and place it in the center of each dough circle.

Fold the dough over to enclose the filling and press the edges together using a fork or twist the edges to seal.

Cook the Empanadas:

For Baking: Place the empanadas on a baking tray lined with parchment paper. Brush the top of each empanada with the egg wash (mix of egg and milk).

Bake in the preheated oven for 20-25 minutes or until the crust is light golden brown.

For Frying: Heat oil in a deep pan over medium heat. Fry the empanadas in batches, turning them occasionally, until both sides are golden brown. Drain on paper towels.

Serve:

Enjoy your empanadas fresh from the oven or fryer, and serve them with your favorite dipping sauce or enjoy them on their own!

Serving and Storage Tips: