Barbecue Pork Empanadas

By carvalhohm

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 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 Homestyle Refrigerated Buttermilk Biscuits
• Sauce:
• 1 cup Thick 'n Chunky Salsa
• 2 tablespoons dried currants or raisins
• 1/4 teaspoon pumpkin pie spice
• 1 teaspoon lime juice

Details

Adapted from pillsbury.com

Preparation

Step 1

1 Heat oven to 375°. 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° 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.

1 Serving (1/8 of Recipe): Calories 300