I am looking for a recipe for a pork empanadas filling with a real caribbean influence. Any ideas?
Pork Empanadas
Flaky Dough
4 cups flour
3 egg yolks, beaten
2 tablespoons sugar
1/4 teaspoon salt
2/3 cup water
Filling
1/2 kg ground pork
4 potatoes, diced
1/2 cup raisins
1/4 cup lard
1/4 cup sugar
1/2 teaspoon msg
1 chopped onion
2 tablespoons sweet pickle relish
1 cup boiled minced garbanzo beans
1/2 cup water
salt and pepper
Mix beaten eggs, water, salt and sugar and mix well.
Add this to the flour and knead well until very smooth.
Let rest for 10-15 minutes.
Roll on board slightly dusted with cornstarch until very thin.
With pork lard brush surface thoroughly.
Start rolling tightly as jelly roll.
Cut very fine around 2 mm.
Set aside.
On the same dough, pinch a portion and make as many as the ojadre (the rolled one) put the ojadre on top of the small ones, brush with melted lard, cover with banan leaf as thin as posible to a round form.
Put 1 tbsp filling in the center, put 1 sliced of hard boiled eggs, form the empanada, as turnover, flute the edges and fry in deep hot fat until golden brown.
To prepare filling: heat lard, add garlic, onions and ground pork.
Cook for a while.
Add diced potatoes and all the ingredients, cook until all ingredients are tender.
Season to taste.
Add 4 tbsp flour, stir very welll until all ingredients have blended.
Let cook until ready to use.
Pork Picadillo Empanadas
Yield: 24 Servings
Ingredients
1 tablespoon olive oil
1 12 oz. pork tenderloin, cut - into 1/3 pieces
1 jalapeno chile pepper, minced
2 teaspoon ground cumin
1 1/2 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 cup golden raisins
1/4 cup fresh lime juice
6 tablespoon almonds, chopped & toasted
3 tablespoon sour cream
Instructions
------------------------------------DOUGH-----------------------------------
1 1/2 cup flour
1 cup masa harina (corn tortilla mix)
1 teaspoon baking powder
1 teaspoon salt
1/2 cupup butter, melted & cooled
1/2 cup plus 1 tablespoon. water
2 large eggs
For Filling: Heat oil in a large nonstick skillet over medium high heat.
Add pork, jalapeno, chili powder, cumin, cinnamon and allspice to skillet
and stir 3 minutes. Add raisins and lime juice; boil until almost all
liquid evaporates, about 1 minute. Remove from heat. Mix in almonds and
sour cream. Season with salt & pepper. Cool For Dough: Butter 2 large
baking sheets. Mix flour, Masa Harina, baking powder and salt in a large
bowl. Stir in melted butter. Whisk water and 1 egg in a small bowl to
blend. Add to flour mixture; knead in bowl until smooth pliable dough
forms, about 2 minutes. Working with half of the dough at a time, roll out
on a floured surface to 1/8" thickness. Using 3 3/4" diameter biscuit
cutter, cut out rounds. reroll scraps and cut out additional rounds for a
total of 12 rounds per dough half. Whisk remaining egg in a small bowl to
blend. Place 1 tablespoon filling in center of each dough round. Lightly
brush edges with egg. Fold dough over, pressing edges with fork to seal.
Place on prepared baking sheets. Can be made 1 day ahead. Cover with
plastic wrap; chill. Preheat oven to 375. Brush empanadas with beaten egg.
Bake until light golden brown, about 25 minutes. Serve with salsa and sour
cream. Makes 24.
I know you asked for pork but here is a beef one as well hope this is what you looking for. 
Empanadas (Beef)
Ingredients
(15 servings)
PASTRY:
3 cups All-purpose flour
1/2 teaspoon Salt
6 tablespoon Margarine
6 tablespoon Vegetable shortening
2 tablespoon Cold water
FILLING:
1 Onion, chopped
4 cloves Garlic, finely chopped
1 Green pepper, seeded and chopped
1 1/2 teaspoon Olive oil
8 oz Ground beef
1 teaspoon Cocoa powder
1 tablespoon Flour
1/2 teaspoon Ground cumin
1/2 teaspoon Paprika
1/2 teaspoon Dried oregano, crushed
Salt and pepper
2 Chili peppers, seeded and chopped
4 tablespoon Canned crushed tomatoes
2 tablespoon Slivered almonds
2 tablespoon Raisins
2 tablespoon Chopped green olives
2 tablespoon Chopped fresh parsley
GLAZE:
1 Egg yolk
1 teaspoon Water
2 teaspoon Milk
Salt
1 Oil
Instructions
Sift the flour with a pinch of salt into a mixing bowl, or place in a food processor and mix once or twice. Rub in the margerine and shortening until the mixture resembles fine breadcrumbs, or work in the food processor, being careful not to over-mix. Mix the liquid gradually, adding enough to bring the pastry together into a ball. (In a food processor, add the liquid through the funnel while the motor is running.) Wrap the pastry well, and chill for 20 to 30 minutes.
Brown the ground meat well, and drain away as much of the fat as possible.
until the onion is soft. Add to the meat. Then add the cocoa, flour, spices, oregano, and seasonings. Stir well and cook briefly before adding the chilies and the tomatoes. Cook slowly for 10-15 minutes.
Add the nuts and the olives, and allow to cool. (Oh, you were supposed to add the parsley with the tomatoes, above.)
Roll out the pastry on a floured surface. (We didn’t do this. We ran the dough through the pasta machine - much easier! We found the #3 setting on our Atlas pasta maker to be the right thickness.)
Cut the dough into 4 inch rounds. (I used a leftover container from ricotta cheese to get the right size.)
Place about 1-1/2 tablespoons of filling on the dough circle. Fold over, and press to seal. If the dough is a little dry, moisten the edges with a little warm water (with your finger) before pressing the edges together. Crimp the edges with a fork. With a toothpick, prick several holes on the top of the empanada to allow the steam to escape.
Mix the glaze ingredients together. Place empanadas on a baking sheet, and brush with the egg glaze.
Bake at 425 for 15-20 minutes, or until golden brown.
If you like, you can freeze these. To bake frozen empanadas, place the frozen pastries on a cooking sheet and brush with the egg glaze. Bake for 30-35 minutes at 425 degrees.
Makes 15 empanadas.