Que & Slaw Empanadas

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Ingredients (7)

  • 4 ounces cream cheese
  • 3/4 cup KC Masterpiece barbeque sauce, original recipe
  • 2 1/2 cups bagged cole slaw salad mix, unprepared
  • 8 ounces pulled or chopped pork
  • 10 raw empanada dough disks
  • 1 egg
  • 1 tablespoon water

These crunchy turnovers are filled with the flavors of a bbq dinner, but will keep one hand free for a beer at the tailgate. A great way to use leftover pulled pork, they are delicious warm or at room temperature, and are a snap to make right before heading over to the stadium.

Instructions

  1. 1Preheat oven to 375 degrees.
  2. 2Heat cream cheese on high in microwave for 15 seconds. Remove, stir in barbeque sauce, and return to microwave for additional 15 seconds. Stir and continue heating in 10 second intervals until cream cheese and barbeque sauce are combined. Add cole slaw mix and pork. Stir until just combined. Do no overmix.
  3. 3On a lightly floured surface, flatten a dough disk slightly with a rolling pin. Place ¼ cup of pork mixture in center of dough disk. Flatten filling into an oval shape, avoiding edges of dough. Fold dough disk in half, and seal edges with a fork. Transfer to a cookie sheet. Repeat with remaining dough disks.
  4. 4Bake empanadas for 25 minutes. While they are in oven, beat egg and water together and set aside. Remove empanadas from oven, and brush lightly with egg mixture. Return to oven for additional 5-10 minutes or until golden brown. Serve warm or at room temperature with additional barbeque sauce for dipping, if desired. Serves 10.
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