Spicy Pulled Pork Pie Crust Empanadas Recipe
Pulled pork gets a Cuban kick with these easy empanadas. Use leftover pulled pork or start from scratch for an on-the-go tasty dish.
Sam Henderson
Ingredients
- 2 pie crust doughs
- 2 cups pulled pork (leftover, store bought or take out)
- 1/3 cup green olives with pimento, sliced
- 1/4 cup bell pepper, diced
- 1/4 cup onion, diced
- 1 tsp. cumin
- 3 tbs. barbecue sauce
- salt and pepper to taste
- 1 egg
- 1 tbs. water
Roll the pie crust dough to 1/8" thickness on a lightly floured surface. Use flour as needed on the surface and the rolling pin to prevent sticking. Cut the dough into 6" circles using a large cookie cutter or bowl.
Add pulled pork, olive, bell pepper, onion, cumin and barbecue sauce to a bowl. Stir to fully combine. Add salt and pepper to taste. Place 2 tbs. of pulled pork mixture in the center of each of the pie crust rounds leaving at least 1/2" exposed around the edge.
Dip you finger in water and shake off excess. Run your finger around the edge of the round, very lightly coating it in water. Fold the round in half, line up the edges and gently press it in place. Use the tines of a fork to press the edges together along the seam. To prevent sticking, dip the fork in flour occasionally. Place the stuffed pastries on parchment lined baking sheets, cover them with cling film and refrigerate for at least 1 hour before proceeding.
Preheat oven to 400 degrees Fahrenheit. Whisk together the egg and water until smooth and pale. Remove the empanadas from the refrigerator and use a pastry brush to lightly coat the top of each empanada with egg wash. Bake for 15-18 minutes or until lightly golden brown. Cool slightly before serving.
