Pulled Pork is one of our favorite dishes. So easy, I just throw it in the crock pot and forget about it. I cooked up a pretty decent amount, planning for at least two meals out of it (forgetting how ravenous our family can become after smelling the delicious aroma all day).
So I found myself with just a bit of pork left and a fierce determination to make another meal from it. A bit of pastry was just the thing to envelop petite portions of the delectable meat. This was also a very neat and clean way to serve up the pulled pork, which ordinarily can be a bit of a delicious mess.
Completely inspired by the clever shape of these pillow wontons, I decided to try the same thing with my empanadas. I loved the unique little spin on the traditional shape, and can’t wait to serve these up as a party appetizer.
The pastry was made in the food processor, which sped up the process
Roll it out on a well floured surface until about 1/8″ thick, and cut out 2 1/2″ squares.
Fill with approximately 2 teaspoons of filling.
Dampen the edges of the pastry with a bit of water. At this point there are three choices. You can pinch the edges together like this:
Fold the edges together like this:
Or simply cover with another square of dough and seal the edges. You can crimp the edges with a fork if you’d like.
Line them all up on a silpat or parchment lined baking sheet. They will not spread, so don’t worry about leaving too much space.
At this point it is generally recommended to brush the empanadas with an egg wash. Unless you are completely out of eggs, and going to the store would defeat the purpose of this leftover stretching meal. So I’m declaring it optional.
These can be made larger or in a more traditional empanada shape. I served them with a green salad and a corn and black bean salad. It was perfect and there were leftovers… of my leftovers.
Tips and Substitutions:
- Use all White Whole Wheat or any ratio of the two flours.
- These can be made ahead and frozen, they will take longer to bake.
- Larger empanadas will take longer to bake.
Shared with: What’s Cookin’ Wednesday