Spicy Pulled Pork Empanadas

A light, flaky killer crust envelopes these spicy pulled pork empanadas. The filling is a mixture of pork, vegetables, cheese, fresh herbs and Mexican chiles and spices. These flavorful stuffed pastry pies are served with a light sauce, salsa, sour cream and lime wedges.

4.73 from 66 votes

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Prep Time: 2

Cook Time: 25

Total Time: 2 25

Servings: servings

Calories: 524kcal

Author: Pat Nyswonger

Ingredients

For the Crust:

3-¼ cups all-purpose flour
3/4 teaspoon sea salt
1-½ cubes butter (6 ounces) cut into small pieces
1 egg
½ cup ice-cold water
2 tablespoons vinegar

For the Sauce:

4 tablespoons butter
3 tablespoons flour
2 cups beef broth
1 teaspoon cumin powder
½ teaspoon garlic powder
Salt and pepper to taste

For the Pork Mixture:

2 tablespoons olive or vegetable oil
1 medium onion chopped
2 cloves garlic finely chopped
1 7-ounce can diced green chiles, drained
2 to 4 canned chipotles in adobo sauce chopped (do not use the whole can)
1 teaspoons cumin
2 tablespoons finely chopped fresh oregano
½ teaspoon salt
3 cups shredded pork about 1 pound
2-3 tablespoons beef sauce from above
4 ounces Pepper Jack cheese cut into small cubes

Egg Wash

1 egg
2 teaspoons water

Instructions

For the Pastry:

Add the flour, salt, and butter to a food processor and pulse to combine until crumbly and small pieces of butter are still visible. In a small dish, whisk the egg, water, and vinegar together and sprinkle over the flour mixture. Pulse the mixture until it begins to clump into a ball.
Turn the pastry onto a lightly dusted work surface and gently shape together. Divide in half and flatten into each section into a round disc. Wrap in plastic wrap and refrigerate for 2 hours.

For the Sauce:

Melt butter over medium-low heat, add flour, cook and stir for one minute to cook the flour. Whisk in the beef broth, cumin, and garlic powders. Continue to whisk for another 2-3 minutes until the sauce thickens. This will be a light sauce. Remove from heat, cover and reserve.

For the Pork Mixture:

In a large skillet set over medium heat, add the oil and when it is hot add the onions, cook and stir for 2 minutes, add the garlic, drained green chilies, chopped chipotles, cumin, oregano and salt. Add the shredded pork and toss the mixture together with 2-3 tablespoons of the reserved beef sauce. Remove from the heat and allow to cool.
Preheat the oven to 400°F and line a baking sheet with parchment paper
Remove the pastry from the refrigerator. On a lightly floured work surface, roll out one portion to a thickness of 1/8-inch. Cut into 6-inch circles. We used a 6-inch bowl as a guide. Place the circles of pastry on a sheet of parchment as you cut them. Continue with the second pastry disc, then gather the pastry scraps and lightly press into a disc, roll and cut. You should have 8 completed circles of pastry.
In a small dish, prepare the egg wash by whisking the egg and water together.

To Assemble the Empanadas:

Pre-heat the oven to 400°F.
Working with one pastry circle at a time, brush the edge with some of the egg wash. Pick it up in your hand as shown in the photo and add 3 or 4 tablespoons of the meat mixture inside (about 2 1/2 ounces). Add a few cubes of the cheese, then pinch the pastry closed around the edges. Lay the closed empanada on the work surface and lightly press the edges together with a fork. Place the filled empanada on the prepared baking sheet and proceed with filling the remaining pastry circles.
Brush the filled empanadas with egg wash and bake in the preheated oven for 20-25 minutes.
Reheat the beef sauce and serve with the empanadas.

Notes

Do not use the whole can of chipotle peppers. You only need 2 to 4 peppers. If you don't like very spicy food, you can omit the chipotle peppers or just use one. You can freeze the chipotle peppers that you do not use.

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