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
* As featured in Issue 3 of Adventures with Tea eMagazine!
Sweet Pork Empanadas
- 12 oz. Shredded pork sauceless
- 1 bunch Green onions chopped
- 1 can Tomato sauce 8 oz.
- 2 tsp Fiesta de Chai loose tea (finely ground)
- 1 1/2 cup Diced cooked sweet potatoes
- 1/4 tsp Garlic powder
- 2 Pie crusts for a 9" pie
Place loose tea in a spice grinder and pulse to a coarse powder.
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.
What we used to make & serve this recipe:
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.