Name: Pulled Pork Empanadas with Apple Chimichurri
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 8 to 10 empanadas
Cuisine: european
Ingredients: 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; 6 tablespoons olive oil, plus 2 tablespoons, for sauteing; 1 cup cored diced apples, skin on; 3 tablespoons diced red onion; 1/4 cup chopped Italian parsley leaves; 1 tablespoon apple cider vinegar; 1/2 tablespoon salt; 1/4 teaspoon fresh ground black pepper

Directions

Watch how to make this recipe.

Special equipment:

5-inch round cookie cutter

For the pork:
In a small bowl mix together all ingredients except pork. Add the pork to a large bowl, pour in the marinade mixture and mix together until the pork is well coated.
For the dough:
Preheat oven to 400 degrees F.
In a large bowl, mix together flour, cornmeal, baking powder, salt, and sugar and cut in butter until the mixture is crumbly. In a small bowl, lightly beat the eggs and mix in the water, lemon juice, milk, lemon peel and corn. Add the wet mixture to the dry mixture and combine to form a soft and pliable dough. Knead the dough until fully mixed. On a floured surface, roll the dough out to 1/4-inch thickness and cut into 5-inch rounds.
Fill each round with 1 to 2 tablespoons of meat filling. Fold the dough in half and dab the edges with water to seal. There should be a 1/2-inch of dough to work with to form the seal. For a tight seal, press with the tines of a fork all around the edge of the empanada. Transfer the empanadas to a lightly buttered baking sheet and bake for 10 to 15 minutes.
Arrange the empanadas on a serving platter.
For the chimichurri:
In a small saute pan over medium-low heat, add 2 tablespoons of oil. Add the apples, lemon juice, parsley, onions and apple cider vinegar and saute until onions and apples become soft, about 3 minutes.
In a serving bowl, add 6 tablespoon olive oil. Add the sauted apple mixture to the bowl and stir to combine. Season with salt and pepper, to taste, and serve on top of the empanadas.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Pulled Pork Empanadas with Apple Chimichurri

Ingredients

Pork marinade:

Cornbread Dough:

Apple Chimichurri:

Directions

Special equipment:

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