Spicy Pork Empanadas

From Cook's Country | February/March 2009

Why this recipe works:

To speed things up, we used supermarket refrigerated pie dough for our recipe for Spicy Pork Empanadas, cutting each round in half—dinner-size empanadas were quicker to assemble than small ones. To turn the pork cubes from our leftover carne adovada into a more manageable filling, we… read more

To speed things up, we used supermarket refrigerated pie dough for our recipe for Spicy Pork Empanadas, cutting each round in half—dinner-size empanadas were quicker to assemble than small ones. To turn the pork cubes from our leftover carne adovada into a more manageable filling, we microwaved the refrigerated meat until it was soft enough to shred with forks.

For a filling that held its own against the rich pastry crust, we bumped up the flavor with minced scallions, chopped cilantro, chopped olives, shredded sharp cheddar, and extra chipotle chiles.

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Serves 4

Use your favorite pie dough or use one 15-ounce box of Pillsbury Just Unroll! Pie Crusts. You can make empanadas up to 12 hours in advance and keep them refrigerated until ready to bake. Serve with sour cream and lime wedges.

Ingredients

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