Pulled Pork Empanadas With Apple Chimichurri
Serves: 3
Cierra Adams
1 January 1970
Based on User reviews:
42
Spice
51
Sweetness
47
Sourness
42
mins
Prep time (avg)
2.8
Difficulty
Ingredients:
1 cup
Honey1 tsp
Seasoning (neely's bbq)1 tsp
Garam Masala (ground)1.5 tsps
Orange Juice2 tbsps
Lemon Juice1 cup
All-Purpose Flour3 cups
Cornmeal (fine)1 tsp
Baking Powder2 tsps
Kosher Salt2 tbsps
Sugar2
Eggs2 tbsps
Whole Milk6 tbsps
Olive Oil3 tbsps
Red Onion (diced)1 tbsp
Apple Cider Vinegar1 tbsp
SaltDirections:
1
Watch how to make this recipe
2
Special equipment: 5-inch round cookie cutter For the pork: In a small bowl mix together all ingredients except pork
3
Add the pork to a large bowl, pour in the marinade mixture and mix together until the pork is well coated
4
For the dough: Preheat oven to 400 degrees F
5
In a large bowl, mix together flour, cornmeal, baking powder, salt, and sugar and cut in butter until the mixture is crumbly
6
In a small bowl, lightly beat the eggs and mix in the water, lemon juice, milk, lemon peel and corn
7
Add the wet mixture to the dry mixture and combine to form a soft and pliable dough
8
Knead the dough until fully mixed
9
On a floured surface, roll the dough out to 1/4-inch thickness and cut into 5-inch rounds
10
Fill each round with 1 to 2 tablespoons of meat filling
11
Fold the dough in half and dab the edges with water to seal
12
There should be a 1/2-inch of dough to work with to form the seal
13
For a tight seal, press with the tines of a fork all around the edge of the empanada
14
Transfer the empanadas to a lightly buttered baking sheet and bake for 10 to 15 minutes
15
Arrange the empanadas on a serving platter
16
For the chimichurri: In a small saute pan over medium-low heat, add 2 tablespoons of oil
17
Add the apples, lemon juice, parsley, onions and apple cider vinegar and saute until onions and apples become soft, about 3 minutes
18
In a serving bowl, add 6 tablespoon olive oil
19
Add the sauted apple mixture to the bowl and stir to combine
20
Season with salt and pepper, to taste, and serve on top of the empanadas