Our spicy Fiesta de Chai tea enhances the flavor of the pork and sweet potatoes in these empanadas. Using pie crust instead of masa also makes for a quick and healthy alternative to the traditional fried recipe. ~ Alan
In a saucepan, combine shredded pork with chopped onions, then add tomato sauce and cook on medium-high heat until warmed through. Stir in garlic and ground tea. Remove from heat and stir in sweet potatoes.
Roll out pie crusts and cut into 4" rounds. Place a spoonful of pork mixture on each circle, fold over and pinch edges. Place empanadas on a cookie sheet and bake at 425º F for 10-12 minutes until brown.
You’ll find there are many ways to incorporate tea into your recipes. One way is to grind it like you would a spice using an electric coffee-type grinder – but reserve this one only for tea and spices. You want one that makes a fine powder and easy to clean. This one has a powerful motor and stainless steel blade for even grinding. A safety switch also keeps the blade from spinning unless the lid is in place.
To grind the tea, place up to 6 teaspoons of loose tea into the chamber, cover, and pulse the blade. When it’s fine enough, let the tea rest for a minute to settle the fine dust. Empty contents into a small spice jar or snack-size resealable zip bag (double-bag in needed to retain freshness). Only grind what you think you may need in the next week or two.
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