Spicy Pulled Pork Empanadas

Two golden baked empanadas with gravy, one cut open, lime slices behind.

4.73 from 66 votes

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.

Prep Time2

Cook Time25

Total Time2 25

Course: Main Dish

Cuisine: Mexican

Keyword: pork empanadas, pulled pork emanadas

Servings: servings

Author: Pat Nyswonger

Ingredients

For the Empanada Dough:

3 ¼ cups all-purpose flour
¾ teaspoon salt
12 tablespoons butter cut into small pieces
1 large egg
½ cup water cold
2 tablespoons vinegar

For the Sauce:

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

For the Pork Mixture:

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

Egg Wash

1 large egg
2 teaspoons water

Instructions

For the Empanada Pastry Crust:

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 at least 1 hour.

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 2½ 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

Chipotle quantity: 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.

Freeze the extras: Chipotle peppers freeze well. Transfer the leftovers and their adobo sauce to a small container or zip-top bag and freeze for another recipe.

Chill the dough: Give it at least two hours in the fridge so the gluten relaxes and the flour fully hydrates.

Don’t overfill: About 2½ ounces of filling is just right to prevent leaks and keep the edges sealed.

Seal carefully: Brush the edge with egg wash and crimp it well with a fork so nothing escapes in the oven.

Cool the filling: Let the pork come to room temperature before assembling. Warm filling will melt the butter and weaken the dough.

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