Pulled Pork Empanadas

Ingredients

• 225 g (1½ cups)pulled pork
• 75 g (½ cup), dicedonion
• 1, stem and seeds removed, dicedjalapeño
• 15 g (1 tablespoon)butter
• 240 ml (1 cup)barbecue sauce
• 1 teaspoonSlap Ya Mama® seasoning
• 1 teaspoonblack pepper
• ½ teaspoongarlic powder
• 200 g (2 cups), shreddedmature Cheddar cheese
• 329 g (11.6 ounces), 13 cm (5-inch) discsempanada dough
• 1 largeegg
• 15 ml (1 tablespoon)water

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F). Line a baking sheet with baking parchment and set it aside.

2. 2

   Melt the butter

   For the pulled pork filling, melt the butter in a saucepan over medium heat.

3. 3

   Soften the vegetables

   Sauté the onion and jalapeño until tender.

4. 4

   Heat the filling

   Add the pulled pork, seasoning, black pepper, garlic powder and barbecue sauce. Heat until boiling, then take the pan off the heat.

5. 5

   Lay out the dough

   On a lightly floured surface, lay out a few dough discs at a time.

6. 6

   Moisten the edges

   Dab a little water around the edges of each dough disc to help the pastry seal.

7. 7

   Fill the discs

   Add a small amount of shredded Cheddar and a heaped tablespoon of the pulled pork mixture to each disc.

8. 8

   Seal the empanadas

   Fold each disc in half over the filling. Pinch the edges together, then crimp them with the tines of a fork.

9. 9

   Arrange on the tray

   Place the empanadas on the prepared baking sheet.

10. 10

    Mix the egg wash

    In a small bowl, whisk the egg and water together. Brush the mixture over the top of each empanada.

11. 11

    Bake until golden

    Bake for 20 minutes, or until the pastry is golden brown.

12. 12

    Serve warm

    Remove the empanadas from the oven and serve with your favourite dipping sauce.

What are pulled pork empanadas?

Empanadas are filled pastries found in many food traditions, with shapes, fillings and cooking methods that vary by region. This American-inspired version pairs barbecue pulled pork with Cheddar and jalapeño in ready-made empanada dough.

The filling brings smoky, sweet and savoury flavours, while the sealed pastry makes each one easy to hold and serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 266 calories, 11g protein, 30g carbs, 12g fat.

The pastry and barbecue sauce provide much of the carbohydrate, while butter and Cheddar contribute fat. Pulled pork and Cheddar supply most of the protein. Pair an empanada or two with a generous salad or vegetables for a more balanced plate.

Building the barbecue filling

Aromatics: Cooking the onion and jalapeño in butter first softens them before the meat and sauce go in. Keep the heat moderate so the vegetables turn tender without catching.

Pulled pork: The pork is already cooked, so it only needs heating through with the barbecue sauce and seasonings. Let the mixture stop boiling before you start filling the pastry.

Filling and sealing the pastry

A little restraint: Keep the filling to a heaped tablespoon, with a small amount of cheese, so the dough can fold without stretching too tightly.

A damp edge: Water helps the two pastry edges stick together. Pinch them closed before crimping with a fork, checking that no filling is caught in the seal.

How to get a golden crust

Egg wash: Brush the whisked egg and water over the tops for an even finish. Try to coat the pastry without letting the wash pool around the base.

Doneness: The empanadas are ready after 20 minutes when the crust is golden brown. If they need longer, use the colour of the pastry as your cue.

Working with empanada dough

Small batches: Lay out a few discs at a time on a lightly floured surface, as the method directs. This leaves room to fill and seal them without handling the dough more than necessary.

Ready-made dough keeps preparation straightforward. If the discs feel difficult to fold, let them become pliable enough to bend without forcing them.

What to serve alongside

Serve the empanadas warm with a dipping sauce of your choice. A crisp salad or a side of vegetables can add freshness alongside the rich pastry and barbecue filling.

For a sharing spread, put the sauce in a bowl so everyone can dip as they like.

Recipe notes & tips

• Prepare the baking sheet before assembling so the empanadas can go straight onto it.
• Keep a little space between the dough edge and the filling so the seal can close cleanly.
• Use only a small amount of water to moisten the pastry edges.
• Crimp the edges firmly with a fork to help keep the filling inside.
• Brush the egg wash over the tops shortly before baking.
• Serve the empanadas warm with your preferred dipping sauce.

Variations

• Adjust the heat: Use less jalapeño for a milder filling.
• Add extra spice: Include more jalapeño if you prefer a hotter bite.
• Change the cheese: Swap the Cheddar for another good-melting cheese.
• Try another sauce: Use a different barbecue sauce to alter the sweetness or smokiness.
• Serve with salsa: Offer salsa alongside the empanadas as an alternative dip.

Common mistakes to avoid

• Overfilling the discs: Too much mixture can make the pastry hard to seal; stick to a heaped tablespoon of filling.
• Skipping the water: Dry pastry edges may not stick together; dab them lightly before folding.
• Leaving gaps in the seal: Pinch the edges together before crimping with a fork.
• Filling while the mixture is boiling: Take the pan off the heat once it boils before assembling.
• Relying only on the timer: Check for a golden-brown crust at the 20-minute mark.

How to store

Refrigerate leftover empanadas in a sealed container for up to 3 days. Reheat in an oven until hot throughout to help the pastry regain some crispness.

Frequently asked questions