Pork empanadas

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My husband loves smoking pork shoulders. The average weighs about 9 pounds of meat. I run out of ideas for all the leftovers. I can only handle so many pulled pork sandwiches. This is a great way to use the leftover pork and it does not taste leftover. In fact, you can assemble these and freeze them for easy later use. One batch makes about 8-10 very large empanadas.

Dough:

12 tablespoons cold butter

3 1/4 cup flour

1 teaspoon salt

1 egg

2 tablespoon white vinegar

1/2 cup cold water

Pulse the flour, salt, and butter in a food processor until combined. It will appear like coarse crumbs. Mix the water, egg, and vinegar. Pour over the flour and continue to pulse until just combined. Flour the surface and wrap in plastic wrap. Refrigerate for a least 2 hours.

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Filling:

3 cups leftover smoked pork

1/2 yellow onion

2 cloves garlic

1/4 cup fresh cilantro

1 teaspoon cumin

Salt and pepper

1/2 teaspoon mexican oregano

1 small can diced green chilis with juice

4 small jalapenos

Pulse all of the above in a food processor until it has a pate consistency. The jalapeno does not need to be seeded.

 

Egg wash:

1 egg

2 tablespoons water

Mix the egg and water together. Set aside to brush the top of the pies.

When ready to assemble, preheat the oven to 400 degrees. Roll the dough on a floured surface to 1/8-1/4 inch thick. Cut circles that are 6-8 inch diameter using a template or cereal bowl up-side-down. Place an egg sized amount of filling on the circle. Fold over half of the circle. Press down the edge over the filling using a fork. Place the pies on a silicone baking mat or parchment paper. Brush the top using egg wash. Bake for 20-30 minutes or until golden brown. Serve with salsa, guacamole, or sour cream.

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