BBQ Pork Empanadas
Recipe Date:
January 11, 2018
Serving Size:
12
Cook Time:
06:30:00
Difficulty:
Hard
Measurements:
Imperial (US)
Ingredients
- Empanada Dough
- 2 1/4 cups AP flour
- 1 1/2 tsps salt
- 1/2 cup butter
- 1 egg
- 1/3 cup ice water
- 1 tbsp vinegar (Apple Cider/Champagne or Distilled are fine)
- BBQ Pork Filling
- 2 cups shredded pork butt
- 2 tbsps BBQ sauce (choose your favorite brand)
- Splash of red wine vinegar
- Pork Butt
- 1 boneless pork butt (also known as pork shoulder)
- 2 cups brown sugar
- 1 cup salt
- 1/4 cup garlic powder
- 1/2 cup onion powder
- 1/4 cup toasted/ground fennel seeds
Directions
Pork Butt:
- Generously season the pork butt with dry rub and allow to rest for 24 hours. Keep refrigerated.
- Line a baking pan with foil and roast pork butt at 350 °F covered for approximately 5 hours until meat is easily shredded with a fork. Shred the amount of pork needed for the recipe. Remaining pork can be left whole and portioned or frozen for up to 2 months.
Empanada Dough:
- In a standing mixer fitted with a paddle attachment, combine dry ingredients.
- Add cold butter and mix until butter and flour resemble fine pieces. Slowly add the cold water with vinegar until dough comes together.
- Chill dough for 30 minutes and then roll 1/8” thick.
- Punch desired size circle.
- Place approximately 1 tbsp of filling into each center. Egg wash the edges and fold the dough so that it resembles a half moon shape. Fork the edges of the dough using the tines of the fork. Prick the tops of the Empanadas for additional ventilation.
- Bake Empanadas for 25 minutes at 350 °F or until golden brown.
- Freeze Empanadas for up to 1 month.
Take a look at our recommended pairing below.
