Made these this Spring at the start of my smoking season. For the filling, I brined, rubbed and smoked a Boston Butt for the pulled pork (normal recipe/method). I then fire roasted some Anaheims, Poblanos, Jalapenos and onions. I also added some Queso Blanco to the meat and chiles for the filling. Just chop the chiles/peppers and onions and fold in the Queso.
For the shell, I was lazy and just bought some ready made pie dough from the grocery store, cut the circles then filled and crimped them.
I like to fry in a large, cast-iron skillet on the stove top so I filled it with enough Canola oil to cover the empanadas and cooked at 350 until they were golden brown. Bonus, if one develops a crack or a split, the pork that comes into direct contact with the oil is bacon flavored heaven. I'll do this on purpose on a few the next time I make them.
I served them with a side of home made guacamole, home made Salsa Verde and boxed rice. The presentation was sloppy but I blame that on sirs Jameson and Guinness, they just would not leave me alone that day.
For the shell, I was lazy and just bought some ready made pie dough from the grocery store, cut the circles then filled and crimped them.
I like to fry in a large, cast-iron skillet on the stove top so I filled it with enough Canola oil to cover the empanadas and cooked at 350 until they were golden brown. Bonus, if one develops a crack or a split, the pork that comes into direct contact with the oil is bacon flavored heaven. I'll do this on purpose on a few the next time I make them.
I served them with a side of home made guacamole, home made Salsa Verde and boxed rice. The presentation was sloppy but I blame that on sirs Jameson and Guinness, they just would not leave me alone that day.
