Pulled Pork Empanadas with Apple Chimichurri
Recipe courtesy Mike and Janet Johnson
Show: Down Home With the Neelys
Episode: South of the Border
Rate This RecipeRead users' reviews (4)
- Recipe categories: Fruit, Apple, Meat, Pork, Vegetables, Corn, Sugar,
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Total Reviews: 4
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By zola.caro
on January 15, 2011
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I only used the empanada crust part of the recipe but it was delicious! Make sure to use fine cornmeal because I used normal cornmeal and it was slightly gritty. I stuffed the crust with a sweet potato black bean mixture instead of meat (vegetarians. We topped it with bbq salsa...Neely style! Defiantly try making your own empanadas. They weren't very time consuming--it probably took 30 minutes to make.
By nina321
Jersey City, 70
on August 28, 2010
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I have never made this recipe but it looks really good... is the recipe still good without the chimichurry?
By comingjesus_114...
Tucson, AZ
on August 25, 2010
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You didn't say how to cook the pork
By sbeechgail_11961606
fairfax, 86
on August 02, 2009
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It took me hours - rolling out dough with corn in it is an intermediate technique at least! I ran out of time so I didn't make the chimichuri topping.
Best thing about the recipe is the excellent BBQ filling - I wouldn't change a thing. Totally delicious, the garam masala is a spice I use often and it is great in this dish, as is the oj and lemon. And honey.
The dough is tasty but I will not make it again. It was very dificult for me to work with and kept falling apart. I will exoeriment by using corn tortillas instead.
I rate this dish Advanced. If you are working by yourselfm allow yourself 2-3 hours if you are making the topping too. Don't turn on the oven until you have filled at least 3/4 of the empanadas.