Pulled Pork Empanadas
 
Makes 12
Ingredients
  • 1 teaspoon vegetable oil
  • 1 cup diced red and yellow bell peppers
  • 1¼ cups pulled pork
  • ¾ cup seasoned black beans, rinsed and drained
  • ½ cup shredded Monterey Jack cheese
  • 1 teaspoon kosher salt
  • 1 large egg
  • 1 teaspoon water
  • All-purpose flour, for dusting
  • 1½ (14.1-ounce) packages refrigerated piecrusts (3 piecrusts)
  • Spicy Pineapple Salsa (recipe follows)
Instructions
  1. Preheat oven to 425°. Line rimmed baking sheet with parchment paper.
  2. In a large skillet, heat oil over medium-high heat. Add bell peppers, and cook, stirring constantly, until tender and lightly browned, about 2 minutes. Transfer to a medium bowl; add pork, beans, cheese, and salt, stirring until combined.
  3. In a small bowl, whisk together egg and 1 teaspoon water.
  4. Lightly dust a work surface with flour; place 1 piecrust on prepared surface. Using a 4½ -inch round cutter, cut 4 rounds. Repeat with remaining 2 piecrusts to make 12 rounds. Place ¼ cup pork mixture into center of each round. Brush egg wash around edges of dough. Carefully fold dough in half over filling until edges meet. Using a fork dipped in flour, press edges together, and place on prepared pan. Brush tops of empanadas with egg wash.
  5. Bake until golden brown, 20 to 25 minutes. Serve with Spicy Pineapple Salsa.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/pulled-pork-empanadas/