BBQ Pulled Pork Empanadas with Coleslaw

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a bowl, combine the pulled pork and BBQ sauce. Mix well to coat the pork evenly.

To assemble the empanadas, lay out the empanada discs on a clean surface. Place about 1/4 cup of the BBQ pulled pork mixture in the center of each disc.

Fold the empanada dough in half over the filling, forming a half-moon shape. Seal the edges tightly by crimping with a fork or pressing with your fingers. Alternatively use a pastry crimper.

Brush the tops of the empanadas with the beaten egg wash to help them brown. Cut small slits in the top of each empanada to allow steam to escape during baking.

Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.

While the empanadas are baking, prepare the coleslaw. In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed (if using), salt, and pepper.

Add the coleslaw mix to the dressing and toss to coat evenly. Refrigerate until ready to serve.

Remove the empanadas from the oven and let them cool slightly before serving. Serve warm with the coleslaw on the side.