Written by adam on Aug 29, 2007

Smoked Pork Empanadas

Filed Under: Recipes
Tags: recipe

Here's another in the line of recipe to use up barbeque leftovers. This is one of my favorite categories, because with a simple batch of leftover pulled pork, you can make some seriously good food. Last month, I posted the pork flauta recipe which was awesome. This time around I have empanadas.

• 3 cups AP flour
• 1 Tsp. salt
• 3 TBSP shortening
• 1 egg + 1 egg white
• 1/2 cup water
• 1 Tsp. vinegar
• 1 cup leftover smoked pork
• 1/4 cup salsa
• 2 TBSP butter

Filling: In a skillet, heat the butter over medium heat and add the pork and salsa. Simmer until heated through and most of the liquid has evaporated or absorbed. Set mixture aside to cool.

Dough: In a bowl, beat the water, egg, egg white and vinegar together. Set aside.

In a separate bowl, mix together the 3 cups of flour and salt. Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.

Mix the wet and dry ingredients together until it becomes stiff. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth. Wrap the dough in plastic and refrigerate for 1 hour.

Prepare the work surface by lightly flouring the area where you plan to roll out the dough. Roll out the dough to a large round or rectangle 1/8 inch thick. Use a round cutter to punch out 10-12 medium circles. Place about 1-2 Tablespoons of pork in the center of each dough round and fold it over in half. Now use a fork to crimp the edges together.

Heat enough oil for deep frying in a large pot to about 360 degrees. Fry 2-3 empanadas at a time for about 2 minutes. Drain on paper towels.

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