Ingredients
- For the empanadas:
- 1 stick of butter, chilled
- 1 1/4 cup whole wheat flour
- 1 1/4 cup all-purpose flour
- 1 1/2 tsp salt
- 1/2 tsp paprika
- 1/4 tsp fresh ground black pepper
- 1 egg
- 1/3 cup ice water
- 1 Tbsp white vinegar
- ~2 1/2 cups leftover pulled pork
- For the sauce:
- 2 Tbsp olive oil
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1/4 cup peppers and sauce from canned chipotles in adobo, minced
- 2/3 cup ketchup
- 1/4-1/2 cup water
- 1 Tbsp cider vinegar
- 1 Tbsp spicy brown (or creole) mustard
- 1 Tbsp molasses
- 1/2 cup peach preserves
- Black pepper
- Pinch of salt
- For the egg wash:
- 1 egg
- 1 Tbsp water
Preparation
Step 1
To make the empanada dough, cut the butter into the flours, salt, pepper, and paprika in a large bowl until the butter chunks are pea-sized (I do this in a food processor).
Whisk together the egg, water, and vinegar and add to the flour mixture, mixing with a fork until just incorporated.
Turn out onto a lightly floured surface and knead a few times before patting into a circle.
Wrap the dough in plastic and chill for an hour.
To make the sauce, heat oil over medium heat in a medium sauce pan.
Saute onions until soft and translucent. Add garlic, stir, and cook for 1 minute more.
Add the minced chipotles and sauce to the pan.
Stir in the ketchup, vinegar, water, mustard, molasses, and peach preserves.
Simmer for 10 minutes.
Season with salt & pepper to taste.
Transfer to a jar or airtight bowl and store in the fridge (will keep for ~2 weeks).
To form the empanadas, cut the dough into 4 pieces and roll to ~1/8 inch thick.
Cut ~4-inch round circles from the dough, rolling and cutting scraps (you should get 4 rounds from each quarter).
Whisk egg and water together and brush the edges of a dough round.
Preheat oven to 400.
Toss 1/4-1/3 cup sauce with pulled pork (just enough moisten the pork).
Place a large spoonful of pork in the center of the round, folding the top half to the bottom, and lightly pressing to seal.
Use a floured fork to press the tines around the edges.
Repeat for all remaining dough rounds.
Brush the empanadas with the remaining egg wash.
Bake 20-25 minutes, until golden brown.
Serve warm or at room temp with additional sauce for dipping.