Cocinando con Locos x el Asado: Empanadas de Bondiola

bondiola (pork shoulder)

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner and often less expensive than pork shoulder.

green olives

🥗Healthier: capers

💰Cheaper: black olives

Capers add a briny flavor, while black olives are usually more affordable.

Season the bondiola with salt and black pepper on both sides.

Grill the bondiola over medium heat for about 10-15 minutes per side until browned.

Wrap the bondiola in aluminum foil and let it cook for one hour on each side.

In a skillet, add pork fat and let it melt.

Cook the red onion, leek, green onion, and mushrooms in the skillet with a pinch of salt and black pepper for about 5 minutes.

Shred the grilled bondiola and add it to the skillet with the vegetables.

Add minced garlic to the skillet and cook briefly to avoid burning.

Season the mixture with paprika and a bit of curry, then stir to combine.

Pour in white wine and let it reduce for 7 minutes until the liquid evaporates, leaving mostly fat.

Let the filling cool until firm before assembling the empanadas.

Place a tablespoon of filling in the center of each empanada dough circle, being careful not to touch the edges with filling.

Moisten the edges with water, fold the dough over the filling, and crimp to seal.

Heat the pork fat in the skillet until hot, then fry the empanadas in batches for about 5 minutes until golden brown.

Remove the empanadas and place them on paper towels to absorb excess fat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary