Pulled Pork Empanadas With Apple Chimichurri Food

SPICY PULLED PORK EMPANADAS

Steps:

• Add the flour, salt, and butter to a food processor and pulse to combine until crumbly and small pieces of butter are still visible. In a small dish, whisk the egg, water, and vinegar together and sprinkle over the flour mixture. Pulse the mixture until it begins to clump into a ball.
• Turn the pastry onto a lightly dusted work surface and gently shape together. Divide in half and flatten into each section into a round disc. Wrap in plastic wrap and refrigerate for 2 hours.
• Melt butter over medium-low heat, add flour, cook and stir for one minute to cook the flour. Whisk in the beef broth, cumin, and garlic powders. Continue to whisk for another 2-3 minutes until the sauce thickens. This will be a light sauce. Remove from heat, cover and reserve.
• In a large skillet set over medium heat, add the oil and when it is hot add the onions, cook and stir for 2 minutes, add the garlic, drained green chilies, chopped chipotles, cumin, oregano and salt. Add the shredded pork and toss the mixture together with 2-3 tablespoons of the reserved beef sauce. Remove from the heat and allow to cool.
• Preheat the oven to 400°F and line a baking sheet with parchment paper
• Remove the pastry from the refrigerator. On a lightly floured work surface, roll out one portion to a thickness of 1/8-inch. Cut into 6-inch circles. We used a 6-inch bowl as a guide. Place the circles of pastry on a sheet of parchment as you cut them. Continue with the second pastry disc, then gather the pastry scraps and lightly press into a disc, roll and cut. You should have 8 completed circles of pastry.
• In a small dish, prepare the egg wash by whisking the egg and water together.
• Pre-heat the oven to 400°F.
• Working with one pastry circle at a time, brush the edge with some of the egg wash. Pick it up in your hand as shown in the photo and add 3 or 4 tablespoons of the meat mixture inside (about 2 1/2 ounces). Add a few cubes of the cheese, then pinch the pastry closed around the edges. Lay the closed empanada on the work surface and lightly press the edges together with a fork. Place the filled empanada on the prepared baking sheet and proceed with filling the remaining pastry circles.
• Brush the filled empanadas with egg wash and bake in the preheated oven for 20-25 minutes.
• Reheat the beef sauce and serve with the empanadas

APPLE SAUCE EMPANADAS

Steps:

• Add the flour, sugar and salt to a food processor and pulse to mix. Add the butter and process until the mixture resembles wet sand. Add the cream cheese and pulse until the dough comes together in large clumps. Place the dough on a floured surface and gently knead two or three times, just enough to incorporate the cream cheese. Form the dough into an oval disk, place in a plastic bag and chill, 15 to 30 minutes.
• Preheat the oven to 350 degrees F. Roll the dough into a rectangle, about 15-by-10-inches. Cut the dough with a sharp knife into 6 squares, about 5-inches each.
• Beat 1 teaspoon water and the egg in a small bowl, to make an egg wash.
• Fill each dough square with about 2 teaspoons applesauce. Use your fingertips to moisten the dough edges with a little water. Fold the dough over to create a triangle. Use your fingers to press the dough gently together, then crimp the seal with a fork. Brush the tops of the triangles with the egg wash. Sprinkle the egg washed-tops with the cinnamon sugar. Place the triangles on a baking sheet lined with parchment and bake until the triangles are golden brown, about 15 minutes.
• Be careful, the filling will be hot, so cool the empanadas about 15 minutes before eating.

PULLED PORK EMPANADAS - 3 WAYS

Steps:

• Preheat oven to 425º
• Line a cookie sheet with parchment paper
• Cut out rounds of puff pastry with a bowl and set on the parchment paper
• Top with 1-2 Tbsp of Curly's Pulled Pork & your topping choice
• Fold circle over and use edge of fork to pinch edges together
• Brush tops with beaten egg
• Bake for 15-20 minutes until tops are golden brown
• Serve with bbq sauce, cole slaw and sour cream for extra dipping!