Pulled Pork Empanadas with Apple Chimichurri |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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 |
special equipment: 5-inch round cookie cutter |
6 tablespoons olive oil, plus 2 tablespoons, for sauteing |
1 cup cored diced apples, skin on |
3 tablespoons diced red onion |
2 tablespoons lemon juice |
1/4 cup chopped italian parsley leaves |
1 tablespoon apple cider vinegar |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
Directions:
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.
11. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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