Spicy Pork Empanadas

By lorik

Use leftover pork from Carne Adovada Recipe.

Use your favorite pie dough or use one 15-ounce box of Pillsbury Just Unroll! Pie Crusts. You can make empanadas up to 12 hours in advance and keep them refrigerated until ready to bake. Serve with sour cream and lime wedges.

Ingredients

• 3 cups carne adovada, leftover
• 4 scallions, chopped fine
• 1 cup pimento stuffed green olive, chopped fine
• 1 cup shredded sharp cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1 tablespoon minced chipotle chiles in adobo sauce
• 2 pie dough rounds (9-inch)

Preparation

Step 1

1. Make filling: Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Place pork in bowl and microwave until heated through, 2 to 5 minutes. Using two forks, pull into shreds. Let cool slightly, then stir in scallions, olives, cheese, cilantro, and chipotle.

2. Assemble turnovers: Cut each dough round in half. Arrange one-quarter of filling on one side of each half, leaving ½-inch border around edges. Brush edges of dough with water, fold over filling, and crimp edges to seal. Transfer to prepared baking sheet. Using fork, dock dough at 2-inch intervals so steam can escape. Bake until golden, about 30 minutes. Serve.