These pulled pork empanadas are a tasty, creative way to transform leftover barbecue into a handheld snack. Tender shredded pork is tucked into a flaky, buttery empanada dough with a hint of cornmeal, then baked until golden and crisp. They’re small, portable, and ideal for parties, game-day spreads, or quick bites.
If you have cooked pulled pork available, these empanadas come together quickly. The dough is easy to prepare in a food processor, or you can mix it by hand. Serve warm with your favorite dipping sauces — they’re always a crowd-pleaser and tend to disappear fast.
These turnovers are a wonderful appetizer or snack and a smart way to use leftover pulled pork. You can also use store-bought cooked pulled pork mixed with barbecue sauce. Make them small for appetizers or larger for a casual dinner, and pair with sides such as slaw, potato salad, or baked beans for a full meal.
What You’ll Like About This Dish
Great use for leftovers. Pulled pork gets refreshed as flavorful little turnovers.
Buttery homemade dough. A tender pastry with a touch of cornmeal for texture and flavor.
Perfect party food. Easy to pick up, serve, and dip.
Make-ahead friendly. Dough and filling can be prepared ahead for easy assembly.
Ingredient Notes
- All-purpose flour: The base of the dough, providing structure.
- Cornmeal: Adds a pleasant crunch and subtle flavor to the crust.
- Butter: Keep it well chilled so it cuts into the dough cleanly and yields a flaky texture.
- Egg yolks and water: Combine to bind the dough and keep it tender.
- Milk or cream: Used to seal the empanada edges and for the egg wash.
- Pulled pork: Use cooled, well-drained pulled pork that’s moist but not runny; a bit of barbecue sauce provides the best flavor balance.
- Egg wash: Gives the empanadas a glossy, golden finish.
Steps to Make Pulled Pork Empanadas
- Combine the flour, cornmeal, salt, and sugar.
- Cut in the chilled butter until the mixture looks like coarse crumbs.
- Mix in the egg yolks and ice water until the dough begins to come together.
- Knead lightly, divide into two disks, wrap, and chill.
- Roll one disk to about 1/8-inch thickness and cut rounds with a 3–3½-inch cutter.
- Place a small spoonful of pulled pork in the center of each round.
- Moisten the edges with milk or cream, fold, seal, and crimp with a fork.
- Repeat with the remaining dough, rerolling scraps after a short rest.
- Vent each empanada with a small fork prick to allow steam to escape.
- Brush with egg wash and bake until golden brown and crisp.
Tips
- Keep the butter very cold to achieve the flakiest dough.
- Let dough scraps rest a few minutes before rerolling to prevent shrinkage.
- Drain or chop the pork if it’s too stringy; the filling should be moist but not watery to avoid leaks.
- Chill filled empanadas 10–15 minutes before baking to hold sharper edges.
Recipe Variations
- Cheesy empanadas. Stir a bit of shredded cheddar or Monterey Jack into the pork filling.
- Spicy version. Add chopped jalapeño or a dash of hot sauce to the pulled pork.
- BBQ chicken. Substitute shredded barbecue chicken for pork.
- Sweet heat. Mix in a spoonful of peach or pineapple preserves for a sweet-and-spicy twist.
- Shortcut dough. Use store-bought empanada wrappers or refrigerated pie dough for a faster version.
Serving Suggestions
- Serve with barbecue sauce, ranch, or chipotle mayo for dipping.
- Add coleslaw on the side for a Southern-style pairing.
- Pair with baked beans, potato salad, or roasted vegetables for a heartier meal.
- Choose a mixed greens or corn salad for a lighter accompaniment.
- Offer them warm on a party platter with assorted sauces for guests to sample.
How to Store
Refrigerate: Keep baked empanadas in an airtight container for up to 3 days.
Freeze: Freeze either unbaked or baked empanadas for 2–3 months. Freeze unbaked ones on a sheet pan first so they hold their shape.
Reheat: Warm in a 350°F oven until heated through and crisp. Avoid the microwave if you want to maintain a crisp crust.
Pulled Pork Empanadas
Diana Rattray
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Ingredients
- 2 ½ cups all-purpose flour, plus more for kneading
- ¼ cup cornmeal, white or yellow
- ½ tsp fine salt
- 1 tbsp granulated sugar
- 12 tbsp butter, chilled in the freezer
- 2 large egg yolks
- 6 to 8 tbsp ice water, as needed
- 2 tbsp milk or cream, for sealing the edges
- 1 ½ cups cooked pulled pork with barbecue sauce
Egg Wash
- 1 large egg yolk
- 2 tsp milk or cream
Recommended Equipment
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18-by-13-inch sheet pan
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9-cup food processor (optional)
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Mixing bowls
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Pastry brush
Instructions
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In a food processor combine the flour, cornmeal, salt, and sugar. Pulse until combined. If you don’t have a food processor, mix the dry ingredients in a large bowl.
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Add the chilled butter pieces and pulse about 10 times, or cut in by hand with a pastry blender or fingers, until the mixture resembles coarse crumbs with a few pea-sized pieces. Transfer to a large bowl.
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Whisk the egg yolks with 6 tablespoons of ice-cold water. Drizzle the mixture over the flour-and-butter mixture and toss. Add 1–2 more tablespoons of water, a few teaspoons at a time, until the dough begins to clump. Turn onto a lightly floured surface and knead briefly, adding tiny amounts of flour if needed, until the dough holds together but isn’t too sticky.
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Divide the dough into two disks, wrap well, and refrigerate for 25–30 minutes to chill.
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Remove one disk and roll it on a lightly floured surface to about 1/8-inch thickness, adding small sprinkles of flour to prevent sticking.
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Prepare the pulled pork so it’s moist but not watery. Chop any long strings so the filling sits neatly inside the dough.
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Preheat the oven to 400°F and line two half-sheet pans with parchment paper.
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Using a 3–3½-inch cutter, cut circles from the dough. Combine scraps, let them rest 5–10 minutes, then reroll. Expect about 15–18 circles per disk depending on cutter size.
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Place about ½ tablespoon of pulled pork in the center of each circle. Brush the edge with a little milk or cream, fold, seal, and crimp with a fork. Arrange the empanadas on the prepared pans.
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Prick the top of each empanada with a fork or paring knife to vent steam. Whisk the egg yolk with 2 teaspoons milk or cream and brush lightly over each empanada. Dab excess with a paper towel if necessary.
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Bake for 15–18 minutes, until the empanadas are golden brown. Cool slightly before serving.
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Yields about 32–36 mini empanadas, depending on cutter size.
Nutrition
Disclaimer:
Nutritional information is an estimate based on ingredient analysis. Actual values may vary by brands, measurements, and preparations.