Barbecue: Mini Pulled Pork Empanadas

Name: Barbecue: Mini Pulled Pork Empanadas
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: American
Ingredients: 237 milliliters barbecue sauce, for serving (optional); 12 Tbsps unsalted butter (1 1/2 sticks), cut into 1/2-inch cubes and frozen for 10 minutes; 1 egg, beaten; 887 milliliters all-purpose flour, plus more for dusting the work surface; 296 milliliters ice water; 2 teaspoons kosher salt; 473 milliliters pulled pork, at room temperature; 1 tablepsoon sugar; 118 milliliters North Carolina vinegar sauce

The recipe Barbecue: Mini Pulled Pork Empanadas could satisfy your European craving in about 3 hours. This recipe serves 8. This main course has 498 calories, 17g of protein, and 21g of fat per serving. It can be enjoyed any time, but it is especially good for Father's Day. If you have pulled pork, ice water, egg, and a few other ingredients on hand, you can make it. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Process the flour, sugar, and salt together in a food processor until combined, about 6 seconds. Scatter the butter pieces over the flour mixture and pulse until the mixture resembles coarse crumbs with butter bits no larger than small peas, about 16 pulses.

Ingredients you will need

Butter

All Purpose Flour

Sugar

Peas

Salt

Equipment you will use

Food Processor

Transfer the flour mixture to a large mixing bowl. Working with 1/4 cup of water at a time, sprinkle the water over the flour mixture and stir it in using a rubber spatula, pressing the mixture against the side of the bowl to form a dough, until no small bits of flour remain (you may not need to use all of the water).

Ingredients you will need

Dough

All Purpose Flour

Water

Equipment you will use

Mixing Bowl

Spatula

Turn the dough out onto a clean work surface and divide it into 2 equal pieces. Press each dough half into a cohesive ball, then flatten the ball into a 6-inch disk. Wrap each disk in plastic and refrigerate until firm but not hard, about 2 hours.

Ingredients you will need

Dough

Wrap

While the dough rests, place pulled pork in a small bowl and add enough vinegar sauce until meat is very moist (you may not need the entire ½ cup of sauce).

Ingredients you will need

Pulled Pork

Vinegar

Dough

Sauce

Meat

Equipment you will use

Bowl

Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper; set aside.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Remove 1 disk of dough from the refrigerator.

Ingredients you will need

Dough

Roll the dough out on a lightly floured work surface into an 18-inch circle about 1/8 inch thick. Using a 3-inch round biscuit cutter, cut out 18 rounds and transfer them to the prepared baking sheet, discarding the dough scraps.

Ingredients you will need

Biscuits

Dough

Roll

Equipment you will use

Baking Sheet

Place a heaping tablespoon of pulled pork to the middle of each round. Seal dough around filling, using tines of a fork to crimp edges shut. Repeat with second disk of dough and second prepared baking sheet.

Ingredients you will need

Pulled Pork

Dough

Equipment you will use

Baking Sheet

Brush empanadas with the egg.

Ingredients you will need

Egg

Bake until golden brown, 20 to 25 minutes, switching and rotating the trays halfway through the baking time.

Equipment you will use

Oven

Let cool for 5 minutes.

Transfer to a platter and serve with a bowl of barbecue sauce, if desired.

Ingredients you will need

Barbecue Sauce

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

237milliliters

barbecue sauce, for serving (optional)12Tbsps

unsalted butter (1 1/2 sticks), cut into 1/2-inch cubes and frozen for 10 minutes 1

egg, beaten 887milliliters

all-purpose flour, plus more for dusting the work surface 296milliliters

ice water 2teaspoons

kosher salt 473milliliters

pulled pork, at room temperature 1

tablepsoon sugar 118milliliters

North Carolina vinegar sauce

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pulled Pork works really well with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Sur de los Andes Malbec with a 4.9 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.