Pulled Pork Empanadas

Pulled Pork Empanadas are smoky, rich, and the perfect BBQ bite. Slow, smoked Pulled Pork mixed with Kinder’s BBQ Sauce and hugged with Vegan Empanada Dough makes a delicious meal for any busy weeknight and a superb way to use leftover BBQ meat.

Allergen Friendly

The Empanada dough is made using Vegan Empanada Dough. Vegan Empanada Dough will become your new, go-to empanada dough. This dough is made with allergen-friendly ingredients including Oat Milk and Active Sourdough Starter.

Oat Milk is creamy, oaty (hence the name), and a perfect substitute for dairy milk. Adding this to the empanada dough provides a creaminess to the dough that gives it that desirable empanada texture. However, if you have an oat allergy, any non-dairy milk will work in this recipe.

Furthermore, Active Sourdough Starter is incorporated and gives the dough an extra layer of tenderness. Sourdough Starter also provides health benefits to the dough itself as it helps to break down the gluten within the empanada dough. Remember, the longer you allow the dough to rise and ferment, the more you will reduce the gluten within the dough.

Pulled Pork Empanada Ingredients

• Pulled Pork (or any leftover BBQ meat)
• A Batch of Vegan Empanada Dough
• Kinder’s BBQ Sauce
• Shredded Cheese
• Kinder’s Hickory Molasses Seasoning

Making the Pulled Pork Empanada Filling

1. First, in a glass mixing bowl, combine the Pulled Pork, BBQ sauce, and shredded cheese.
2. Using a silicone spatula, mix the ingredients until well combined.
3. Finally, set the mixture aside until you’re ready to fill the empanada discs.

Filling the Empanadas

1. After the Vegan Empanada Dough has rested and risen (for at least 8 hours), lightly flour a surface.
2. Using a rolling pin, roll the dough out to about 1 inch of thickness.
3. Next, using a 3 to 4-inch round cutter, cut the dough into discs. Reroll the dough and repeat steps 2 and 3 until all of the dough has been used.
4. Next, fill a small mixing bowl with cold water.
5. Then, take 1 tbsp. of the Pulled Pork filling in the center of the Empanada dough disc.
6. Then, take your pointer finger and dip it into the cold water. Trace your wet finger around the edges of the dough.
7. Next, fold the dough over the top of the filling, and then using your wet finger, press to seal the dough.
8. Then, crimp the edges by pressing a fork around the edges of the dough to seal it, or pull the dough outward and then press it inward. Repeat steps 5-8 until all Empanada discs have been filled, sealed, and crimped.

Fill the Empanada Discs with the Pulled Pork Filling

Fold the Dough, Seal It, Crimp It, and Season the Top

Baking the Empanadas

1. First, preheat the oven to 450 degrees Fahrenheit.
2. Next, place the unbaked Pulled Pork Empanadas on nonstick baking sheets.
3. Then, using a pastry brush, paint the tops and edges with melted butter. Then dust the tops with Kinder’s Hickory Molasses seasoning. This will help them develop that golden brown crust while baking.
4. Once the oven is preheated, pop the Empanadas in the oven and bake for 10-15 minutes.
5. Then, place the Pulled Pork Empanadas on a wire rack to cool slightly prior to eating.
6. Finally, serve them warm or at room temperature, and enjoy!

Baked Pulled Pork Empanadas

Serve the Pulled Pork Empanadas Warm and Enjoy

Serving and Storing the Empanadas

Pulled Pork Empanadas can be served as a grab-and-go dinner or appetizer. These also make amazing party foods and are highly versatile in terms of substituting different Game Meats for Pulled Pork. Furthermore, you can use any type of leftover BBQ meat such as Smoked Spare Ribs for the meat filling.

As with most baked goods, these empanadas are best if eaten the same day as you baked them. However, if you happen to have leftovers, you can store them in an airtight container and in the refrigerator for up to 3 days.

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Pulled Pork Empanadas

Yield: 24 Empanadas

Prep Time: 15 minutes

Cook Time: 15 minutes

Additional Time: 10 minutes

Total Time: 40 minutes

Pulled Pork Empanadas are smoky, rich, and the perfect BBQ bite. Slow, smoked Pulled Pork mixed with Kinder's BBQ Sauce and hugged with Vegan Empanada Dough makes a delicious meal for any busy weeknight and a superb way to use leftover BBQ meat.

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Ingredients

Pulled Pork Empanada Ingredients

• 1 lb. BBQ Pulled Pork (leftover or fresh)
• 1 Batch of Vegan Empanada Dough
• 4 tbsp. Kinder's BBQ Sauce
• 1 c. Shredded Cheddar Cheese
• 2 tbsp. Kinder's Hickory Molasses Seasoning

Instructions

For the Pulled Pork Empanada Filling

1. First, in a glass mixing bowl, combine the Pulled Pork, BBQ sauce, and shredded cheese.
2. Using a silicone spatula, mix the ingredients until well combined.
3. Finally, set the mixture aside until you're ready to fill the empanada discs.

Filling the Empanadas

1. After the Vegan Empanada Dough has rested and risen (for at least 8 hours), lightly flour a surface.
2. Using a rolling pin, roll the dough out to about 1 inch of thickness.
3. Next, using a 3 to 4-inch round cutter, cut the dough into discs. Reroll the dough and repeat steps 2 and 3 until all of the dough has been used.
4. Next, fill a small mixing bowl with cold water.
5. Then, take 1 tbsp. of the Pulled Pork filling in the center of the Empanada dough disc.
6. Then, take your pointer finger and dip it into the cold water. Trace your wet finger around the edges of the dough.
7. Next, fold the dough over the top of the filling, and then using your wet finger, press to seal the dough.
8. Then, crimp the edges by pressing a fork around the edges of the dough to seal it, or pull the dough outward and then press it inward. Repeat steps 5-8 until all Empanada discs have been filled, sealed, and crimped.

Baking the Empanadas

1. First, preheat the oven to 450 degrees Fahrenheit.
2. Next, place the unbaked Pulled Pork Empanadas on nonstick baking sheets.
3. Then, using a pastry brush, paint the tops and edges with melted butter. Then dust the tops with Kinder's Hickory Molasses seasoning. This will help them develop that golden brown crust while baking.
4. Once the oven is preheated, pop the Empanadas in the oven and bake for 10-15 minutes.
5. Then, place the Pulled Pork Empanadas on a wire rack to cool slightly prior to eating.
6. Finally, serve them warm or at room temperature, and enjoy!

Notes

Pulled Pork Empanadas can be served as a grab-and-go dinner or appetizer. These also make amazing party foods and are highly versatile in terms of substituting different Game Meats for Pulled Pork.

As with most baked goods, these empanadas are best if eaten the same day as you baked them. However, if you happen to have leftovers, you can store them in an airtight container and in the refrigerator for up to 3 days.

Nutrition Information:

Yield: 12 Serving Size: 2
Amount Per Serving: Calories: 132Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 414mgCarbohydrates: 13gFiber: 1gSugar: 10gProtein: 7g