Pulled Pork Empanadas with Apple Chimichurri

• 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
• Special equipment: 5-inch round cookie cutter
• 6 tablespoons olive oil, plus 2 tablespoons, for sauteing
• 1 cup cored diced apples, skin on
• 3 tablespoons diced red onion
• 2 tablespoons lemon juice
• 1/4 cup chopped Italian parsley leaves
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

1. In a small bowl mix together all ingredients except pork.
2. Add the pork to a large bowl, pour in the marinade mixture and mix together until the pork is well coated.
3. For the dough:
4. Preheat oven to 400 degrees F.
5. In a large bowl, mix together flour, cornmeal, baking powder, salt, and sugar and cut in butter until the mixture is crumbly.
6. In a small bowl, lightly beat the eggs and mix in the water, lemon juice, milk, lemon peel and corn.
7. Add the wet mixture to the dry mixture and combine to form a soft and pliable dough.
8. Knead the dough until fully mixed.
9. On a floured surface, roll the dough out to 1/4-inch thickness and cut into 5-inch rounds.
10. Fill each round with 1 to 2 tablespoons of meat filling.
11. Fold the dough in half and dab the edges with water to seal.
12. There should be a 1/2-inch of dough to work with to form the seal.
13. For a tight seal, press with the tines of a fork all around the edge of the empanada.
14. Transfer the empanadas to a lightly buttered baking sheet and bake for 10 to 15 minutes.
15. Arrange the empanadas on a serving platter.
16. For the chimichurri:
17. In a small saute pan over medium-low heat, add 2 tablespoons of oil.
18. Add the apples, lemon juice, parsley, onions and apple cider vinegar and saute until onions and apples become soft, about 3 minutes.
19. In a serving bowl, add 6 tablespoon olive oil.
20. Add the sauted apple mixture to the bowl and stir to combine.
21. Season with salt and pepper, to taste, and serve on top of the empanadas.
22. A viewer, who may not be a professional cook, provided this recipe.
23. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

honey, ground garam masala, orange juice, lemon juice, pulled pork, flour, cornmeal, baking powder, kosher salt, sugar, cold butter, eggs, water, lemon juice, milk, lemon peel, corn kernels, water, cutter, olive oil, apples, red onion, lemon juice, italian parsley, apple cider vinegar, salt, fresh ground black pepper

Taken from www.foodnetwork.com/recipes/pulled-pork-empanadas-with-apple-chimichurri-recipe.html (may not work)