Barbecue: Mini Pulled Pork Empanadas

Barbecue: Mini Pulled Pork Empanadas might be just the main course you are searching for. One serving contains 498 calories, 17g of protein, and 21g of fat. For 61 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 8. 383 people have made this recipe and would make it again. It is a very affordable recipe for fans of European food. A mixture of flour, pulled pork, kosher salt, and a handful of other ingredients are all it takes to make this recipe so tasty. Father's Day will be even more special with this recipe. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes around 3 hours. With a spoonacular score of 57%, this dish is solid. Similar recipes are Mini Pork Empanadas, Pulled Pork Barbecue, and Barbecue Pulled Pork.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Process the flour, sugar, and salt together in a food processor until combined, about 6 seconds. Scatter the butter pieces over the flour mixture and pulse until the mixture resembles coarse crumbs with butter bits no larger than small peas, about 16 pulses. 2 Transfer the flour mixture to a large mixing bowl. Working with 1/4 cup of water at a time, sprinkle the water over the flour mixture and stir it in using a rubber spatula, pressing the mixture against the side of the bowl to form a dough, until no small bits of flour remain (you may not need to use all of the water). 3 Turn the dough out onto a clean work surface and divide it into 2 equal pieces. Press each dough half into a cohesive ball, then flatten the ball into a 6-inch disk. Wrap each disk in plastic and refrigerate until firm but not hard, about 2 hours. 4 While the dough rests, place pulled pork in a small bowl and add enough vinegar sauce until meat is very moist (you may not need the entire ½ cup of sauce). 5 Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper; set aside. Remove 1 disk of dough from the refrigerator. Roll the dough out on a lightly floured work surface into an 18-inch circle about 1/8 inch thick. Using a 3-inch round biscuit cutter, cut out 18 rounds and transfer them to the prepared baking sheet, discarding the dough scraps. Place a heaping tablespoon of pulled pork to the middle of each round. Seal dough around filling, using tines of a fork to crimp edges shut. Repeat with second disk of dough and second prepared baking sheet. 6 Brush empanadas with the egg. Bake until golden brown, 20 to 25 minutes, switching and rotating the trays halfway through the baking time. Let cool for 5 minutes. Transfer to a platter and serve with a bowl of barbecue sauce, if desired.

 

Step by step:

1. 1

2. Process the flour, sugar, and salt together in a food processor until combined, about 6 seconds. Scatter the butter pieces over the flour mixture and pulse until the mixture resembles coarse crumbs with butter bits no larger than small peas, about 16 pulses.

3. 2

4. Transfer the flour mixture to a large mixing bowl. Working with 1/4 cup of water at a time, sprinkle the water over the flour mixture and stir it in using a rubber spatula, pressing the mixture against the side of the bowl to form a dough, until no small bits of flour remain (you may not need to use all of the water).

5. 3

6. Turn the dough out onto a clean work surface and divide it into 2 equal pieces. Press each dough half into a cohesive ball, then flatten the ball into a 6-inch disk. Wrap each disk in plastic and refrigerate until firm but not hard, about 2 hours.

7. 4

8. While the dough rests, place pulled pork in a small bowl and add enough vinegar sauce until meat is very moist (you may not need the entire ½ cup of sauce).

9. 5

10. Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper; set aside.

11. Remove 1 disk of dough from the refrigerator.

12. Roll the dough out on a lightly floured work surface into an 18-inch circle about 1/8 inch thick. Using a 3-inch round biscuit cutter, cut out 18 rounds and transfer them to the prepared baking sheet, discarding the dough scraps.

13. Place a heaping tablespoon of pulled pork to the middle of each round. Seal dough around filling, using tines of a fork to crimp edges shut. Repeat with second disk of dough and second prepared baking sheet.

14. 6

15. Brush empanadas with the egg.

16. Bake until golden brown, 20 to 25 minutes, switching and rotating the trays halfway through the baking time.

17. Let cool for 5 minutes.

18. Transfer to a platter and serve with a bowl of barbecue sauce, if desired.

Nutrition Information:

covered percent of daily need