Spicy Pork Empanadas
A little kitchen ingenuity and 15 minutes transform leftovers into a winning dish.
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 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.