Pork Empanadas

Guy visits a chef who's putting a whole new spin on diner-fried fare.

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.