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Recipe courtesy of Janet Johnson and Mike Johnson

Pulled Pork Empanadas with Apple Chimichurri

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  • Level: Easy
  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 8 to 10 empanadas
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Ingredients

Pork marinade:

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

Cornbread Dough:

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

Apple Chimichurri:

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

Special equipment:
5-inch round cookie cutter
  1. For the pork:
  2. 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.
  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. 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.
  6. 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.
  7. Arrange the empanadas on a serving platter.
  8. For the chimichurri:
  9. 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.
  10. 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.