Pork Empanadas Name: Crystal Veillette Base: Fort Campbell, KY Recipe: 2 pounds pork butt roast 1 onion, quartered 2 cloves garlic 1/2 teaspoon salt 1 teaspoon dried oregano 1 teaspoon ground cumin 2 bay leaves 1 1/2 cups all-purpose flour 3/4 cup masa harina 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup lard 1 egg, beaten 1/2 cup milk 1 cup salsa 1.To make the filling: Place pork in a large pot and cover with water. Add onion, garlic, salt, oregano, cumin and bay leaves. Bring to a boil, reduce heat and simmer for 1 1/2 hours. While pork is cooking, prepare dough. 2.To make the dough: Sift together the flour, masa harina, baking powder and salt. Add the shortening to the dry ingredients and mix well. In a separate bowl, beat together the egg and 1/2 cup milk. Make a well in the center of the dry ingredients. Add the egg mixture and stir with a fork until the dough comes together in a ball. Divide the dough into 16 even size pieces and roll each piece into a ball. Place in a container, cover and refrigerate. 3.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. 4.On lightly floured surface, flatten a piece of dough with the palm of your hand. With a rolling pin, roll out the dough to make a 5 inch circle about 1/8 inch thick. Place 2 to 3 tablespoons of filling in the center of each dough circle. Brush edges of dough with milk. Fold dough over filling. Pinch edges together. Crimp with fork to seal. 5.Place on a lightly greased baking sheet. Bake for 20 minutes or until golden. Remove to rack and cool for about 5 minutes. Serve warm.