Name: Mexican Pulled Pork Empanadas
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 500g Pork Shoulder (Skin Off); 1 Can Diced Tomatoes in juice; 100ml Chipotle Sauce (½ La Morena 200g Can); 1 Onion diced; 1 Small Carrot peeled and diced; 2 Tbsp Tomato Paste; 1 Tbsp Smoked Paprika; 2 tsp Ground Cumin; 1 tsp Ground Coriander; 2 tsp Salt; 1 tsp Pepper; ½ tsp of Chilli Powder (Optional); 2 tsp Dried Oregano; Cooled Pulled Pork; 2 Large Potato’s diced to 1cm squares and roasted or pan fried; ¼ Cup of diced Jalapenos; ¾ Cup of Grated Cheese (Mozzarella and Cheddar mix); ½ Cup of finely diced Coriander; 50ml Chipotle Sauce (¼ 200ml Can); Salt and Pepper to taste (Heat a small amount in a bowl to test); ½ Cup of Mayo (Kewpie is best); 50ml Chipotle Sauce (¼ 200ml Can); Milk to thin as needed; Lime Juice; 4 Sheets of Savory Puff Pastry; Oil for Deep Frying

Mexican Pulled Pork Empanadas

Rated 5.0 stars by 1 users

Cuisine

Mexican

Servings

Prep Time

30 minutes

Cook Time

15 minutes

This is one of those dishes i pull out to wow people from time to time. It's extremely well balanced and cooking over fire ads a bit of theatre to the process. You can prep everything well in advance and even freeze the uncooked Empanadas.

While this recipe is stunning as is, you should treat it as a guide and alter things to your taste. The basic principle is creating empanadas using a softer meat (pulled pork, lamb shank, chicken thighs, etc), some veg, some cheese and some nice herbs and spices.

Author:

Shaun @ Food over Fire

Ingredients

PULLED PORK

500g Pork Shoulder (Skin Off)
1 Can Diced Tomatoes in juice
100ml Chipotle Sauce (½ La Morena 200g Can)
1 Onion diced
1 Small Carrot peeled and diced
2 Tbsp Tomato Paste
1 Tbsp Smoked Paprika
2 tsp Ground Cumin
1 tsp Ground Coriander
2 tsp Salt
1 tsp Pepper
½ tsp of Chilli Powder (Optional)
2 tsp Dried Oregano

EMPANADA MIX

Cooled Pulled Pork
2 Large Potato’s diced to 1cm squares and roasted or pan fried
¼ Cup of diced Jalapenos
¾ Cup of Grated Cheese (Mozzarella and Cheddar mix)
½ Cup of finely diced Coriander
50ml Chipotle Sauce (¼ 200ml Can)
Salt and Pepper to taste (Heat a small amount in a bowl to test)

CHIPOTLE MAYO

½ Cup of Mayo (Kewpie is best)
50ml Chipotle Sauce (¼ 200ml Can)
Milk to thin as needed
Lime Juice

PRIMARY INGREDIENTS

4 Sheets of Savory Puff Pastry
Oil for Deep Frying

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Directions

PULLED PORK

In a camp oven, heavy oven safe pot (with lid) or slow cooker, brown the pork on all sides and remove.
In a neutral oil, sauté the onions and carrot until cooked through.
Add the tomato paste and dry spices and cook for a further minute or two.
Add the remaining ingredients and stir and ½ a cup of water to loosen. Return the Pork to the pot, roll around the liquid to cover.
Cook covered low and slow for at least 3 hours, until the pork is falling apart. (Internal temp of pork will be around 100c at this point)
Let the pork cool, shred and remove bones. Refrigerate

EMPENADA MIX

Add all ingredients to the pulled pork and mix well.
Heat a small amount in the microwave to check seasoning.
The mix can be stored refrigerated for at least a couple of days.

EMPENADA BUILDING

Lay your pastry sheets on a choping board and cut into four quarters. Place 1.5 Tablespoons in the centre of each piece. Brush the edges with water and then bring two apposite corners together to make triangles. Press the edges together and crimp if you’re feeling creative! Store on baking paper in the fridge until frying.

CHIPOTLE MAYO

Mix the Mayo, Chipotle Sauce and Lime Juice together. Add a small amount of milk to loosen if needed. Taste and adjust lime and chipotle.

COOKING

Heat you oil for deep frying. We use a large cast iron pot / camp oven over fire. You are aiming for 180c.
Depending on the size of you frying pot, cook in batches of 2-4 Empanadas. As all the ingredients inside are cooked, you can focus on the colour of the pastry to know when to pull them. It should be around 3-4 minutes.

Mexican Pulled Pork Empanadas