Pulled Pork Empanadas with Apple Chimichurri2018-12-15
- Yield : 8 to 10 empanadas
- Prep Time : 25m
- Cook Time : 20m
- Ready In : 45m
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- 1/4 cup honey
- 1 teaspoon Neely's BBQ Seasoning
- 1 teaspoon ground garam masala
- 1 1/2 teaspoons orange juice
- 1 1/2 teaspoons lemon juice
- 3 cups chopped pulled pork
- 1 cup all-purpose flour
- 3 cups fine cornmeal
- 1 teaspoon baking powder
- 2 teaspoons kosher salt
- 2 tablespoons sugar
- 1 cup cold butter, cut in small cubes
- 2 eggs
- 2 tablespoons warm water
- 2 tablespoons lemon juice
- 2 tablespoons whole milk
- 1 tablespoons dehydrated lemon peel
- 1 cup roughly chopped corn kernels
- Water, for sealing
- 6 tablespoons olive oil, plus 2 tablespoons, for sauteing
- 1 cup cored diced apples, skin on
- 3 tablespoons diced red onion
- 1/4 cup chopped Italian parsley leaves
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon salt
- 1/4 teaspoon fresh ground black pepper
For the pork:
In a small bowl mix together all ingredients except pork. Add the pork to a large bowl, pour in the marinade mixture and mix together until the pork is well coated.
For the dough:
Preheat oven to 400 degrees F.
In a large bowl, mix together flour, cornmeal, baking powder, salt, and sugar and cut in butter until the mixture is crumbly. In a small bowl, lightly beat the eggs and mix in the water, lemon juice, milk, lemon peel and corn. Add the wet mixture to the dry mixture and combine to form a soft and pliable dough. Knead the dough until fully mixed. On a floured surface, roll the dough out to 1/4-inch thickness and cut into 5-inch rounds.
Fill each round with 1 to 2 tablespoons of meat filling. Fold the dough in half and dab the edges with water to seal. There should be a 1/2-inch of dough to work with to form the seal. For a tight seal, press with the tines of a fork all around the edge of the empanada. Transfer the empanadas to a lightly buttered baking sheet and bake for 10 to 15 minutes.
Arrange the empanadas on a serving platter.
For the chimichurri:
In a small saute pan over medium-low heat, add 2 tablespoons of oil. Add the apples, lemon juice, parsley, onions and apple cider vinegar and saute until onions and apples become soft, about 3 minutes.
In a serving bowl, add 6 tablespoon olive oil. Add the sauted apple mixture to the bowl and stir to combine. Season with salt and pepper, to taste, and serve on top of the empanadas.