Pork Empanadas
Servings 8 - 10 Small Empanadas
Equipment
- Baking Sheet
- Biscuit Cutter or Ramekin
Ingredients
- ¾ cup shredded pork, heated & drained
- ¼ cup Oaxaca cheese, shredded
- 1 tbsp yellow onion, diced
- 1 tbsp jalapeno, diced
- 1 tbsp fresh cilantro, chopped
- 1 store-bought (or homemade) pie crust
- 1 small egg, well beaten
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Heat the leftover shredded pork until warmed through. Spoon the meat into a colander in the sink and let the juices drain completely to prevent soggy hand pies. Allow the pork to cool.
- Combine the cooled shredded pork with the Oaxaca cheese, onion, jalapeño, and cilantro; mix well.
- Lay your pre-made pie crust out on the counter.
- Using a rolling pin, roll out the pie crust to18 inches in diameter.
- Cut out 8 circles with a biscuit cutter or by using a ramekin as a guide.
- Top each round with about 1 tablespoon of the mixture.
- Lightly moisten the dough edges with egg wash, fold the dough over, and press with your fingers to seal.
- Use a fork to press around the edges, then place them on the prepared baking sheet.
- Brush the tops of each empanada lightly with egg wash.
- Bake for 10-12 minutes, or until golden brown.