Monday Dinner: Pulled pork empanadas

I like meat. I like pie. Empanada translates to meat pie. You really can’t go wrong.

The recipe at for pulled pork empanadas at Serious Eats caught my eye and, since I did not have anything better on tap, this looked like worthy. I happened to have some empanada discs in my freezer (What? You don’t?) so getting this together was going to be pretty easy. Wegmans carries Dinosaur Barbque pulled pork, a pre-cooked refrigerated pork that isn’t overly sauced like some other brands. I would have liked to make my own pork shoulder, but on a weeknight three minutes in the microwave beats 12 hours of slow cooking.

The end result was pretty good, but it was missing something. I think a little Monterrey jack cheese or even something more exotic like cotija might provide a contrasting sharpness. But, that said, these were pretty solid as is.

Be careful how much meat you distribute. Overloading can tear the dough.

Pulled pork empanada
Adapted from Serious Eats


  • 16 ounces pulled pork (I opted for the Dinosaur Barbque refrigerated pulled pork)
  • 12 Goya discos para empanadas, defrosted (found in frozen foods section)
  • one egg, beaten with a pinch of salt

Preheat your oven to 425.

Line a cookie sheet with parchment paper or non-stick foil. Take a disc and put a soup spoonful of pork in the middle. Fold the disc over halfway and use a fork to pinch the edges closed. Give each pie a coating of the egg using a pastry brush. Bake for 20-25 minutes or until golden. Serve with extra barbecue sauce.

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