What’s better than a homemade empanada? Not much, in my opinion! Try these Colorado Proud pulled pork empanadas – served warm or cold, they’re sure to become a family favorite and make a great handheld grab and go snack too! Happy Cooking, Chef Jason
Chef Jason K. Morse, CEC | Ace Hardware Grill Expert | Owner, 5280 Culinary
Yield: 8 Empanadas
Ingredients
- 1 lb Pulled Pork, Mixed with your favorite bbq sauce
- A great way to use up your extra pulled pork
- Think cook once, eat twice
- 8 tbsp – Sweet BBQ Sauce
- 16 tbsp – Mexican Blend Cheese
- 1ea Tube – Biscuits – Large – 8ct
Directions
- Open a tube of biscuit dough
- Flatten each Biscuit and stretch out to a small pancake size
- Place 1 tbsp of Sauce and 2 tbsp cheese into the middle of the pocket
- Top sauce and cheese with 1/8 (approx. 2 heaping tbsp) of pulled pork
- Lightly Brush edges of biscuit dough with water using finger
- Fold the pocket like a taco
- Crimp the center of the taco fold
- Next crimp all the edges with fingers or use a fork to seal and make a decorative edge
- Using a paring knife, poke a small vent hole in the top of the empanada
- Place onto a cookie sheet pan (sprayed with cooking spray)
- Space them out by 1” to allow room for expanding
- Preheat your oven or grill to 400˚ – if using grill be sure to cook INDIRECT
- Place the cookie sheet of empanadas on the center rack
- Bake for 15 minutes or until golden
- For more golden crust, brush lightly with melted butter and dust with garlic and herbs
- Enjoy!
