Pulled Pork Empanadas with BBQ Sauce

A delicious fusion of Argentinian empanadas and Southern BBQ! Tender pulled pork, tossed in your favorite BBQ sauce, is encased in flaky pastry for a flavorful and satisfying meal.

Prep Time

20 minutes

Total Time

45 minutes

Calories

450

Level

Medium

Yields

6 servings

Cost

£1.67

Season:

🌍 Year-round

Meal Type:

Lunch•Dinner

Cuisine:

American

Main Ingredient:

Pork

Cooking Style:

Grilling

Ingredients

Servings

12discsPre-made Empanada Dough Discs (Pâte Brisée)(Can find these in the refrigerated or frozen section. Look for Goya brand or similar.)

£3.50

2cupsPulled Pork(Pre-cooked or homemade, seasoned to your liking. Can be bought already pulled.)

£4.00

0.5cupBBQ Sauce(Your favorite brand and flavor! Sweet, smoky, or spicy - your choice.)

£0.75

0.3cupOnion(Finely diced. Optional, but adds flavor.)

£0.15

0.5cupCheddar Cheese(Shredded (optional).)

£1.25

1Egg(For egg wash.)

£0.30

1tablespoonWater(For egg wash.)

1teaspoonOlive Oil(For cooking the onion.)

£0.05

Total Cost

£10.00

£1.67 per serving

The Method

1
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2
If using raw onion, heat olive oil in a skillet over medium heat. Sauté the diced onion until softened, about 5 minutes. Remove from heat.
3
In a medium bowl, combine the pulled pork, BBQ sauce, and sautéed onion (if using). Mix well until the pork is evenly coated.
4
If using cheddar cheese, mix it in with the pork and BBQ sauce
5
On a lightly floured surface, gently roll out each empanada dough disc if necessary to create a slightly larger circle. Be careful not to tear the dough.
6
Place about 1/4 cup of the pulled pork mixture in the center of each disc.
7
Fold the dough over the filling to create a half-moon shape. Seal the edges by pressing them together with a fork. You can also use a little water to help seal the edges.
8
In a small bowl, whisk together the egg and water to create an egg wash.
9
Brush the tops of the empanadas with the egg wash. This will give them a golden-brown color.
10
Place the empanadas on the prepared baking sheet.
11
Bake for 20-25 minutes, or until golden brown and the filling is heated through.
12
Let cool slightly before serving. Enjoy!

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My Notes

Nutrition Information

Nutrition per serving (150g)

450 kcal / 1883 kJ

Carbs

35g

13% of RDA

Fat

25g

36% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

8 g

9% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a spicier kick, add a pinch of red pepper flakes to the pulled pork mixture.

If you don't have empanada dough, you can use store-bought pie crust or puff pastry.

Get creative with your BBQ sauce! Try different flavors like honey BBQ, spicy BBQ, or even a fruit-based BBQ sauce.

Make sure to seal the empanadas tightly to prevent the filling from leaking out during baking.

Serve with a side of coleslaw or your favorite Southern sides for a complete meal.

Cooking Equipment

Oven

Baking Sheet

Large Skillet

Small Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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