Barbecue: Mini Pulled Pork Empanadas Recipe
- 3 3/4 cups all-purpose flour, plus more for dusting the work surface
- 1 tablepsoon sugar
- 2 teaspoons kosher salt
- 12 tablespoons unsalted butter (1 1/2 sticks), cut into 1/2-inch cubes and frozen for 10 minutes
- 1 1/4 cups ice water
- 2 cups
- , at room temperature
- 1/2 cup
- 1 egg, beaten
- 1 cup
- , for serving
- 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.
- 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).
- 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.
- 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 1/2 cup of sauce).
- Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper; set aside. Remove 1 disk of dough from the refrigerator. 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. 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.
- Brush empanadas with the egg. Bake until golden brown, 20 to 25 minutes, switching and rotating the trays halfway through the baking time. Let cool for 5 minutes. Transfer to a platter and serve with a bowl of barbecue sauce, if desired.
flour, sugar, kosher salt, unsalted butter, water, egg
Taken from www.seriouseats.com/recipes/2011/02/barbecue-mini-pulled-pork-empanadas-recipe.html (may not work)