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Barbecue Pork Empanadas

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Barbecue Pork Empanadas
  • Prep Time 20 min
  • Total Time 35 min
  • Servings 8
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Empanadas are Mexican and Spanish turnovers. This recipe features biscuits, barbeque pork, corn and spices.

Ingredients

Empanadas

1
cup refrigerated original barbecue sauce with shredded pork (from 18-oz. container)
1
cup frozen corn
1/4
cup dried currants or raisins
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles, drained
2
tablespoons dried minced onion
1/2
teaspoon minced fresh garlic
1/4
teaspoon ground cumin
1/4
teaspoon pumpkin pie spice
2
teaspoons lime juice
1/2
teaspoon jalapeño sauce
1
(16.3-oz.) can Pillsbury™ Grands!™ Homestyle Refrigerated Buttermilk Biscuits

Sauce

1
cup Old El Paso™ Thick 'n Chunky Salsa
2
tablespoons dried currants or raisins
1/4
teaspoon pumpkin pie spice
1
teaspoon lime juice

Directions

  • 1 Heat oven to 375°F. In medium bowl, mix all empanada ingredients except dough, cutting up large pieces of pork if necessary.
  • 2 Separate dough into 8 biscuits. Press or roll each into 6-inch round. Divide filling evenly onto half of each biscuit round to within 1/4 inch of edge. Fold dough round over filling; press edges to seal. Place on ungreased cookie sheet.
  • 3 Bake at 375°F. for 15 to 20 minutes or until edges are golden brown. Meanwhile, mix all sauce ingredients. Immediately remove empanadas from cookie sheet. Serve warm with sauce for dipping.
Nutrition Information 
No nutrition information available for this recipe
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