Pork Empanadas

Male: We’re in Philadelphia. Now, we’re not here to talk about cheese steaks, we’re here to meet our French trained chef who is putting a whole new spin on diner fried fare.

Male1: It’s fantastic.

Male: That is beautiful.

Male2: Not what you would expect at a diner.

Male: What do you think?

Female: It’s all delicious.

Male: Check out the full pork empanadas.

Male: This is just like my only lead to my grandmother. Fantastic.

Peter: Taste is just like home cooking.

Male: It starts with the fresh ham. You don’t use shoulder.

Peter: No, he’s always more of leg man than a shoulder man, you know.

Male: Hey honey nice shoulder.

Peter: So he just kind of like cut this up, just toss them in there.

Male: Chili powder.

Peter: Go for it.

Male: I love that. Oh, so that much.

Peter: Smoked paprika and then chipotle powder, you can dump it all in there.

Male: Let’s get wild. Why don’t we start drinking beer?

Peter: Well, pretty soon I hope.

Male: After finishing it up with onion, garlic, and cumin. Peter simmers the ham until it pretty much falls apart. Ham shred or pork shred?

Peter: Fork hand, you know.

Male: If you can get your foot up around there with some yoga get into it.

He mixes it with sweet potato, cilantro, cinnamon and black beans.

Peter: That’s tasty.

Male: I can just make that into like a bowl.

Peter: Deep fry it.

Male: Or just walk around with it.

Male: Instead we’ll roll out some fresh dough.

Peter: So we got our little skins.

Male: Feel it, fold it, and fry it. How long do those take?

Peter: Three to five minutes.

Male: They’ll be served with a chipotle honey glaze, pineapple hot pepper salsa and cilantro red onion and lime zest sour cream.

Male: Oh that looks outstanding. Wow, that is an orchestra right there. That’s a melody of this great flavor. Awesome.