Pulled Pork Empanadas

My pulled pork empanadas feature flaky pastry wrapped around smoky barbecue pulled pork, melty cheddar cheese, and just the right amount of spice.

📝 Ingredients

• 1 1/2 cups pulled pork
• 1/2 cup onion (diced)
• 1 jalapeño (stem and seeds removed, diced)
• 1 tablespoon butter
• 1 cup barbecue sauce
• 1 teaspoon Slap Ya Mama® seasoning
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 cup sharp cheddar cheese (shredded)
• 11.6 ounce 5” empanada dough (I used Goya)
• 1 large egg
• 1 tablespoon water

👨‍🍳 Instructions

1. 1Preheat the oven to 375° and line a baking sheet with parchment paper. Set aside.
2. 2--- Pulled Pork Mixture ---
3. 3In a saucepan, melt butter over medium heat.
4. 4Saute onions and jalapenos until tender.
5. 5Add pulled pork, seasonings, and barbecue sauce. Heat until boiling then remove from heat.
6. 6--- Assembling the Empanadas ---
7. 7On a lightly floured surface, lay out a few pieces of dough at a time.
8. 8Add a little water to the edges of the dough before filling to help seal.
9. 9Next, add a small amount of shredded cheese and a heaping tablespoon of brisket mixture.
10. 10Fold the dough in half. Pinch the edges and, using the tines of a fork, crimp the edges to seal.
11. 11Place empanadas on the prepared baking sheet.
12. 12--- Egg Wash ---
13. 13In a small bowl, whisk egg and water together. Using a basting brush, brush egg wash over the top of each empanada.
14. 14Bake for 20 minutes or until the empanada crust is golden brown.
15. 15Remove from the oven and enjoy with your favorite dipping sauce.