Pulled Pork Empanadas
Pulled pork gets new life with these delicious little empanadas. Use leftover or purchased shredded pulled pork in these little turnovers.
These pulled pork empanadas are a fun and delicious way to reinvent leftover barbecue. Tender, flavorful shredded pork is tucked into buttery, homemade empanada dough and baked until golden and crisp. They’re bite-sized, portable, and perfect for parties or snacking.
If you already have cooked pulled pork on hand, these come together surprisingly easily, and the dough is simple to make in a food processor. Serve them warm with your favorite dips or alongside a game-day spread — they’re guaranteed to disappear fast.
The empanadas make a fabulous appetizer or snack, and what a great way to use leftover pulled pork. You can also use purchased fully cooked pulled pork in barbecue sauce to fill the delicious little turnovers. Serve them as a snack or lunch with barbecue sauce, or make them larger and serve them as part of a fun supper with beans, slaw, and potato salad.
What You’ll Like About This Dish
Great use for leftovers. Pulled pork gets new life in these tasty little turnovers.
Buttery homemade dough. Tender pastry with a touch of cornmeal for flavor and texture.
Perfect party food. Easy to pick up, serve, and dip.
Make-ahead friendly. Dough and filling can be prepped ahead for easy assembly.
Ingredient Notes
- All-purpose flour: Forms the base of the dough and gives structure.
- Cornmeal: Adds a subtle crunch and extra flavor to the dough.
- Butter: Freeze it briefly so it cuts into the dough cleanly and stays flaky.
- Egg yolks and water: Bind the dough and keep it tender.
- Milk or cream: Used for sealing the edges of the empanadas.
- Pulled pork: Make sure it’s cooled, chopped if needed, and not runny; a bit of barbecue sauce adds moisture and flavor.
- Egg wash: Helps the empanadas bake to a beautiful golden finish.
Steps to Make Pulled Pork Empanadas
- Combine the flour, cornmeal, salt, and sugar.
- Cut in the chilled butter until the mixture resembles coarse meal.
- Add the egg yolks and ice water, mixing until the dough holds together.
- Knead lightly, form into two disks, and chill.
- Roll one disk to 1/8 inch thickness and cut small rounds.
- Spoon a little pulled pork onto each round.
- Moisten the edges, fold, seal, and crimp with a fork.
- Repeat with the remaining dough.
- Vent each empanada with a small fork prick.
- Brush with egg wash and bake until golden brown.
Tips
- Keep the butter very cold for the flakiest dough.
- Let dough scraps rest before rerolling to prevent shrinkage.
- Make sure the pork filling isn’t too wet, or the empanadas may leak.
- Chill filled empanadas for 10–15 minutes before baking for sharper edges.
Recipe Variations
- Cheesy empanadas. Add a pinch of shredded cheddar or Monterey Jack to the filling.
- Spicy version. Mix chopped jalapeño or a splash of hot sauce into the pulled pork.
- BBQ chicken. Substitute shredded barbecue chicken for the pork.
- Sweet heat. Add a spoonful of peach or pineapple preserves to the filling.
- Shortcut dough. Use store-bought empanada wrappers or refrigerated pie dough.
Serving Suggestions
- Serve with barbecue sauce, ranch, or chipotle mayo for dipping.
- Add coleslaw on the side for a Southern-style pairing.
- Pair with baked beans, potato salad, or roasted vegetables.
- Choose a mixed greens or corn salad for a lighter option.
- Offer them warm on a party platter with assorted sauces.
How to Store
Refrigerate: Store baked empanadas in an airtight container for up to 3 days.
Freeze: Freeze unbaked or baked empanadas for up to 2–3 months. Freeze unbaked ones on a sheet pan first to keep their shape.
Reheat: Warm in a 350°F oven until crisp and heated through. Avoid microwaving if you want to keep the crust crisp.
Pulled Pork Empanadas
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup cornmeal, white or yellow
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 12 tablespoons butter, chilled in the freezer
- 2 large egg yolks
- 6 tablespoons ice water, plus 2 to 3 more, as needed
- 2 tablespoons milk , or cream for sealing the edges
- 1 1/2 cups pulled pork, seasoned, mixed with a few tablespoons of barbecue sauce, cooled
Egg Wash
- 1 large egg yolk
- 2 teaspoons milk
Instructions
- In a food processor or large mixing bowl, combine the flour, cornmeal, salt, and sugar. Pulse in the food processor or whisk by hand to blend thoroughly.
- Add the chilled butter pieces and pulse about 10 times or cut in by hand using fingers or a pastry blender. The mixture should look like coarse meal a few small pea-size pieces.
- If using a food processor, dump the contents into a large bowl.
- Whisk the egg yolks with 6 tablespoons of ice-cold water in a small bowl. Drizzle the egg-and-water mixture over the flour and butter in the bowl, then toss to combine. Add 1 to 2 more tablespoons until the mixture begins to form clumps. Turn the mixture out onto a lightly floured surface and begin kneading, adding tiny amounts as needed until the dough is not too moist but holds together.
- Divide the dough into two disks. Wrap each in plastic wrap. Refrigerate for about 25 to 30 minutes to chill.
- Remove a dough disk from the refrigerator. On a lightly floured surface, roll the dough out to about 1/8-inch thickness. Add small sprinkles of flour as needed to keep the dough from sticking. You’ll have about 24 ounces of dough.
- Have the pulled pork ready. It should be moist but not at all runny. If stringy, chop a bit.
- Put the 2 tablespoons of milk or cream in a small bowl or cup.
- Heat the oven to 400° F. Line two large baking sheets (half-sheet size, about 18- x 13-inch)
- Using a 3- to 3 1/2-inch cutter, cut out the small dough circles. Put the dough scraps together and let rest for 5 to 10 minutes before rolling them out again. You should have about 15 to 18 circles, depending on the size of your cutter.
- Put about 1/2 tablespoon of pulled pork mixture into the center of a circle. Dab a little of the milk or cream all around the edge. Fold over to encase the pulled pork and press around the edge to seal. Crimp around the sealed edge with the tines of a fork. Place on one of the parchment paper-lined baking sheets. Repeat with the remaining dough circles.
- Repeat with the remaining disk of dough in the refrigerator.
- Prick the top of each filled empanada with a fork or end of a paring knife to make a steam vent.
- Combine the egg yolk and 2 teaspoons of milk or cream. Brush lightly over each empanada. If you get a little too much egg wash on one, dab with a paper towel to soak up excess.
- Bake for 15 to 18 minutes, until golden brown.
- Makes about 32 to 36 mini empanadas.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
