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1
In a small bowl mix together all ingredients except pork.
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2
Add the pork to a large bowl, pour in the marinade mixture and mix together until the pork is well coated.
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3
For the dough:
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4
Preheat oven to 400 degrees F.
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5
In a large bowl, mix together flour, cornmeal, baking powder, salt, and sugar and cut in butter until the mixture is crumbly.
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6
In a small bowl, lightly beat the eggs and mix in the water, lemon juice, milk, lemon peel and corn.
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7
Add the wet mixture to the dry mixture and combine to form a soft and pliable dough.
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8
Knead the dough until fully mixed.
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9
On a floured surface, roll the dough out to 1/4-inch thickness and cut into 5-inch rounds.
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10
Fill each round with 1 to 2 tablespoons of meat filling.
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Fold the dough in half and dab the edges with water to seal.
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12
There should be a 1/2-inch of dough to work with to form the seal.
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13
For a tight seal, press with the tines of a fork all around the edge of the empanada.
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14
Transfer the empanadas to a lightly buttered baking sheet and bake for 10 to 15 minutes.
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15
Arrange the empanadas on a serving platter.
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16
For the chimichurri:
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17
In a small saute pan over medium-low heat, add 2 tablespoons of oil.
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18
Add the apples, lemon juice, parsley, onions and apple cider vinegar and saute until onions and apples become soft, about 3 minutes.
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19
In a serving bowl, add 6 tablespoon olive oil.
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20
Add the sauted apple mixture to the bowl and stir to combine.
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21
Season with salt and pepper, to taste, and serve on top of the empanadas.
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22
A viewer, who may not be a professional cook, provided this recipe.
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23
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
