Puerto Rican Pork Pies Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Baking soda | 1/2 Teaspoon | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Egg yolks | 2 , beaten | |
| Cooking oil | 1 Tablespoon | |
| Ground pork | 1/2 pound | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Dried oregano | 1/4 Teaspoon, crushed | |
| Red pepper flakes | 1/4 Teaspoon, crushed | |
| Tomato Paste | 1/2 Ounce | |
| Raisins | 1/4 Cup (16 tbs) | |
| Snipped parsley | 1 Tablespoon | |
| Capers | 1 Tablespoon | |
| Vinegar | 2 Teaspoon | |
| 1 hard-cooked egg, chopped | ||
| Ripe olives | 2 Tablespoon, chopped | |
Directions
Stir together flour, baking soda, and 1 teaspoon salt.
Cut in butter till the size of small peas.
Combine egg yolks and 1/2 cup water; add to flour mixture.
Stir till it clings together; form into a ball.
Cover; refrigerate 1 hour.
Meanwhile, heat oil in skillet.
Cook pork, onion, garlic, oregano, dried red pepper, 1/2 teaspoon salt, and 1/8 teaspoon pepper till meat is browned and onion is tender.
Stir in tomato paste, raisins, parsley, capers, vinegar, and 1/4 cup water; simmer, covered, for 5 minutes.
Remove from heat.
Stir in chopped hard-cooked egg and chopped ripe olives.
On a lightly floured surface, roll 1/4 of the dough at a time to 1/16-inch thickness.
Cut into 3-inch circles.
Place 1 teaspoon meat mixture in the center of each circle.
Fold over; moisten edges and seal well, using tines of a fork.
Fry a few at a time in deep hot fat (350°) till golden, about 3 minutes. {Or, place in a greased baking pan; bake at 425° till browned, 10 to 12 minutes.)
Cut in butter till the size of small peas.
Combine egg yolks and 1/2 cup water; add to flour mixture.
Stir till it clings together; form into a ball.
Cover; refrigerate 1 hour.
Meanwhile, heat oil in skillet.
Cook pork, onion, garlic, oregano, dried red pepper, 1/2 teaspoon salt, and 1/8 teaspoon pepper till meat is browned and onion is tender.
Stir in tomato paste, raisins, parsley, capers, vinegar, and 1/4 cup water; simmer, covered, for 5 minutes.
Remove from heat.
Stir in chopped hard-cooked egg and chopped ripe olives.
On a lightly floured surface, roll 1/4 of the dough at a time to 1/16-inch thickness.
Cut into 3-inch circles.
Place 1 teaspoon meat mixture in the center of each circle.
Fold over; moisten edges and seal well, using tines of a fork.
Fry a few at a time in deep hot fat (350°) till golden, about 3 minutes. {Or, place in a greased baking pan; bake at 425° till browned, 10 to 12 minutes.)
Chef
