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
Ingredients
- 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
Instructions
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Place loose tea in a spice grinder and pulse to a coarse powder.
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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.
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Roll out pie crusts and cut into 4" rounds. Place a spoonful of pork mixture on each circle, fold over and pinch edges.
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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:
Krups Fast-Touch Coffee and Spice Grinder (available at Sur La Table)
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.
