Mini Barbecue Pulled Pork Empanadas Recipe :: The Meatwave

Name: Mini Barbecue Pulled Pork Empanadas Recipe :: The Meatwave
Total time: 175 min
Ingredients: For the Dough; 3 3/4 cups all-purpose flour, plus more for dusting the work surface; 1 tablepsoon sugar; 2 teaspoons kosher salt; 12 tablespoons unsalted butter (1 1/2 sticks), cut into 1/2-inch cubes and frozen for 10 minutes; 1 1/4 cups ice water; 2 cups pulled pork, at room temperature; 1/2 cup North Carolina vinegar sauce; 1 egg, beaten; 1 cup barbecue sauce, for serving (optional)

meatwave.com

A great use for leftover pulled pork, these mini empanadas hide that smoky goodness in a crisp and flaky shell--what's not to love?

View Original

Share this recipe:

Ingredients

For the Dough
3 3/4 cups all-purpose flour, plus more for dusting the work surface
1 tablepsoon sugar
2 teaspoons kosher salt
12 tablespoons unsalted butter (1 1/2 sticks), cut into 1/2-inch cubes and frozen for 10 minutes
1 1/4 cups ice water
2 cups pulled pork, at room temperature
1/2 cup North Carolina vinegar sauce
1 egg, beaten
1 cup barbecue sauce, for serving (optional)