STAND UP AND CHEER BBQ PORK MINI-PIES
My chance discovery of frozen empanada dough at the grocery store opened up a WHOLE NEW WORLD of cooking possibilities! This is but one of my many exciting inventions.
- 1-1/2 pound boneless pork shoulder, trimmed and quartered
- 1 russet potato, peeled and grated
- 1 yellow onion, diced
- 1-1/2 cups KC Masterpiece Original Barbecue Sauce
- 4 14-ounce packages frozen empanada dough, thawed
1In crock pot, combine grated potato, diced onion, and Barbecue Sauce.
2Add quartered pork, turning meat to coat. Cover and cook on HIGH 3 hours.
3Remove pork and shred between 2 forks. Return shredded pork to crock pot and stir into sauce.
4Preheat oven to 425 degrees. Lightly coat 4 baking sheets with cooking spray.
5Separate thawed empanada dough into 40 rounds. Spoon 2 tablespoons pork mixture onto center of each round. Fold dough over and crimp edges to seal.
6Arrange Mini-Pies on prepared baking sheets. Bake 12 minutes, or until tops of pies are golden brown. Cool on wire racks.
7Transport Mini-Pies to the Tail-Gate Party in air-tight containers and serve at room temperature.
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