Pulled Pork Empanadas
Pulled pork gets new life with these delicious little empanadas. Use leftover or purchased shredded pulled pork in these delicious little turnovers.
Ingredients
- 2 ½ cups all-purpose flour, plus more for kneading
- ¼ cup cornmeal, white or yellow
- ½ tsp fine salt
- 1 tbsp granulated sugar
- 12 tbsp butter, chilled in the freezer
- 2 large egg yolks
- 6 to 8 tbsp ice water, as needed
- 2 tbsp milk or cream, for sealing the edges
- 1 ½ cups cooked pulled pork with barbecue sauce
Egg Wash
- 1 large egg yolk
- 2 tsp milk or cream
Recommended Equipment
Instructions
- In a food processor combine the flour, cornmeal, salt, and sugar. Pulse in the food processor. If you don't have a food processor, combine the ingredients in a large bowl.2 1/2 cups all-purpose flour | 1/4 cup cornmeal | 1/2 tsp fine salt | 1 tbsp granulated sugar
- 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, with a few small pea-size pieces. Transfer the mixture to a large bowl.12 tbsp butter
- 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, a few teaspoons at a time, mixing 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.2 large egg yolks | 6 to 8 tbsp ice water
- 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.
- Have the pulled pork ready. It should be moist with barbecue sauce but not at all runny. If stringy, chop it up a bit.1 1/2 cups cooked pulled pork with barbecue sauce
- Put the 2 tablespoons of milk or cream in a small bowl or cup.2 tbsp milk or cream
- Heat the oven to 400°F. Line two large baking sheets (half-sheet size, about 18- x 13-inch) with parchment paper.
- Using a 3- to 3 1/2-inch cutter, cut out the small dough circles. Put the dough scraps together and let them rest for 5 to 10 minutes before rolling them out again. You should have about 15 to 18 circles from the disk, 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 the tip of a paring knife to make a steam vent.
- Whisk the egg yolk with 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.1 large egg yolk | 2 tsp milk or cream
- Bake for 15 to 18 minutes, until golden brown.
- Makes about 32 to 36 mini empanadas.
Nutrition
Calories: 106kcalCarbohydrates: 11gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 33mgSodium: 138mgPotassium: 19mgFiber: 0.4gSugar: 2gVitamin A: 173IUVitamin C: 0.2mgCalcium: 12mgIron: 1mg
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.
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