Spicy Pork Empanadas (ATK)

By hmp13

Use your favorite pie dough. 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 leftover New Mexico pork chili
• 4 scallions, chopped fine
• 1 cup pimento-stuffed green olives, chopped fine
• 1 cup shredded sharp cheddar cheese
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon minced canned chipotle chiles in adobo
• 2 (9 inch) pie dough rounds

Preparation

Step 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 2 forks, pull into shreds. Let cool slightly, then stir in scallions, olives, cheese, cilantro and chipotle.

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.