Recipe courtesy of Mike Johnston
and
Janet Johnston
Pulled Pork Empanadas with Apple Chimichurri
- Level: Easy
- Yield: 8 to 10 empanadas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 707
- Total Fat
- 40
- Saturated Fat
- 17
- Carbohydrates
- 70
- Dietary Fiber
- 3
- Sugar
- 14
- Protein
- 16
- Cholesterol
- 118
- Sodium
- 507
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
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- 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.