Pork Empanadas

Ingredients

• 1 pound pork butt roast
• 1/2 onion, quartered
• 2 cloves garlic
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 bay leaf
• homemade tomatillo salsa (see recipe on blog)
• 1 pkg. Goya frozen discos for empanadas

Directions

1. To make the filling: Place pork in a large pot and cover with water. Add onion, garlic, salt, oregano, cumin and bay leaf. Bring to a boil, reduce heat and simmer for 1 1/2 hours.
2. Preheat oven to 375 degrees F (190 degrees C). After the pork has simmered for 1 1/2 hours remove from liquid. Place pork in a baking dish and bake for 1 hour or until meat shreds easily with fork. Remove from oven and shred into small pieces. Add salsa to shredded pork.
3. Place 2 to 3 tablespoons of filling in the center of each disc. Brush edges of disc with milk. Fold disc over filling. Pinch edges together. Crimp with fork to seal.
4. Place on a lightly greased baking sheet. Bake for 25 minutes or until golden. Remove to rack and cool for about 5 minutes. Serve warm.

Amount Per Serving  Calories: 209 | Total Fat: 12.6g | Cholesterol: 42mg