Heather’s Birthday Empanada

Heather’s Birthday Empanada

For those of you who know me you know that I was born on Cinco De Mayo, for those who don’t there is some Heather Garand trivia for you.  For my big bad 36th Birthday this year I decided to make a Mexican feast for my friends.  So Shawn and I set off Kensington Market to shop for ingredients and freshly made empanada’s.  Seeing as it was Cinco De Mayo, we found nothing of the sort.  So to the book store we went and Shawn bought me my first Mexican cookbook.  Then we were off to the market to buy the rest, and you can see how it all came together below.

Ingredients:

Pork Shoulder
Cumin
Fresh Garlic
Fresh Corn
Cilantro
Red onion
Puff pastry
1 egg

Directions:
Coat pork shoulder in salt pepper and fresh garlic and cook at 200 for four hours. I cooked mine in my cast iron dutch oven.

Boil corn and cut off cob

Cut up fresh cilantro about 1/2 cup

Very thinly sliced red onion

roll out pastry and with a glass or cicular cookie cutter cut out circles. Place mixture into the middle of pastry circle, rub egg mixture around the edges and fold over. Seal by pressing on with a fork then cook in oven for 10 min at 350.

Holy smokes they were AMAZING! I will for sure make them again and hope you try as well.

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