BBQ Pulled Pork Empanadas with Coleslaw

Savory empanadas filled with tender BBQ pulled pork, served with a refreshing homemade coleslaw. A delicious fusion of flavors!

Prep Time

20 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.64/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

8piecesPre-made Empanada Dough Discs(Choose your favorite brand or homemade. Can use gluten-free version.)

£3.50

2cupsCooked Pulled Pork(Leftover pulled pork works great!)

£4.00

0.5cupBBQ Sauce(Your favorite BBQ sauce)

£0.75

4cupsColeslaw Mix(Pre-shredded cabbage and carrots)

£1.50

0.3cupMayonnaise

£0.25

2tablespoonsApple Cider Vinegar

£0.10

1tablespoonGranulated Sugar

£0.05

0.3teaspoonCelery Seed(Optional)

£0.05

0.3teaspoonSalt(Or to taste)

0.3teaspoonBlack Pepper(Or to taste)

£0.05

1Egg(Beaten, for egg wash)

£0.30

Total Cost

£10.55

£2.64 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2.
In a bowl, combine the pulled pork and BBQ sauce. Mix well to coat the pork evenly.
3.
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.
4.
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.
5.
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.
6.
Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
7.
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.
8.
Add the coleslaw mix to the dressing and toss to coat evenly. Refrigerate until ready to serve.
9.
Remove the empanadas from the oven and let them cool slightly before serving. Serve warm with the coleslaw on the side.

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My Notes

Nutrition Information

Nutrition per serving (250g)

650 kcal / 2720 kJ

Carbs

48g

18% of RDA

Fat

38g

54% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

18 g

20% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For extra flavor, add a pinch of shredded cheddar cheese to the empanada filling.

You can also fry the empanadas instead of baking them for a crispier texture. Fry in oil at 350°F (175°C) until golden brown.

Adjust the amount of BBQ sauce to your preference.

Make the coleslaw ahead of time to allow the flavors to meld together.

Cooking Equipment

Oven

Baking Sheet

Large Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra flavor, add a pinch of shredded cheddar cheese to the empanada filling.

You can also fry the empanadas instead of baking them for a crispier texture. Fry in oil at 350°F (175°C) until golden brown.

Adjust the amount of BBQ sauce to your preference.

Make the coleslaw ahead of time to allow the flavors to meld together.

BBQ Pulled Pork Empanadas with Coleslaw

Ingredients

Instructions