Pork and sweet potato empanadas Recipe | Food Network UK

Ingredients

• 56g granulated garlic
• 56g coarse salt
• 56g smoked sweet paprika
• 56g cumin powder
• 56g onion powder
• 56g black pepper
• 500g boneless pork shoulder, cut into large cubes
• 300g plain flour
• 2 tsp baking powder
• Pinch salt
• Pinch sugar
• 75g shortening
• 80ml cold water
• 1 tbsp flour
• 1 tbsp water
• 220g cooked and mashed sweet potato, about 1 large
• 100g cooked black beans
• 56g chopped fresh coriander leaves
• 1/2 tsp ground cinnamon
• Salt
• freshly ground black pepper
• 220g diced pineapple
• 56g diced red onion
• 1 jalapeno, seeded and diced
• 2 limes, zested and juiced
• 2 tbsp fresh coriander leaves, chopped
• 100g chipotle pepper puree
• 100ml honey
• Oil, for frying
• Fresh coriander sprigs, for garnish