Smoky Pork Empanada | McCormick For Chefs®

Ingredients

• Chili Lime Pico de Gallo | Serves 4
• 1 1/2 cups Roma tomatoes, deseeded, 1/4" dice
• 1/2 cup Red Onion, 1/8" dice
• 3 tbsps Cilantro, chopped
• 2 tbsps Cholula® Chili Lime Hot Sauce
• Empanada Filling | Serves 4
• 1 tbsp Olive Oil
• 3/4 cup Yellow Onion, 1/4" dice
• 1 tbsp Jalapeno, 1/8" dice
• 1 tbsp Garlic, minced
• 3/4 pounds Braised Chipotle Pulled Pork
• 1 cup Cholula® Chipotle Hot Sauce
• 3 cups Smoked Cheddar, shredded
• 2 tbsps Cilantro, chopped
• Empanada Dough | Serves 4
• 3 cups Flour
• 1/2 cup Water, cold
• 3 tbsps Shortening, softened
• 1 each Egg
• 1 each Egg White
• 1 tsp White Wine Vinegar
• 1 tsp Salt