Print
Use your leftover pulled pork for these Shredded Pork Empanadas. Fire roasted tomatoes and chilies in adobo sauce create a fiery sauce and poblano peppers add smoky flavor to the filling. Dip them in a delicious Adobo Aioli Dip made from the sauce. | www.megiswell.com

Shredded Pork Empanadas with Adobo Aioli Dip

Use your leftover pulled pork for these Shredded Pork Empanadas. Fire roasted tomatoes and chilies in adobo sauce create a fiery sauce and poblano peppers add smoky flavor to the filling. Dip them in a delicious Adobo Aioli Dip made from the sauce.
Course Main Dishes
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 8 -10

Ingredients

Empanada Dough (from Food Network, curtesy of Dee Dee Pujols)

  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • pinch of salt
  • 1/2 cup shortening
  • 1 egg
  • 3/4 cup chicken stock

Filling Sauce

  • 1/2 an onion quartered
  • 1 small tomato quartered
  • 1 cup chicken stock
  • 1 can diced fire roasted tomatoes
  • 3 to 4 chilies in adobo sauce
  • 3 to 4 tablespoons adobo sauce

Filling

  • 1 tablespoon olive oil
  • 1 poblano pepper finely diced
  • 1 russet potato finely diced
  • 2 zucchini peeled and finely diced
  • 1 carrot peeled and finely diced
  • 4 small mushrooms diced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups leftover shredded pulled pork
  • 1 cup of Filling Sauce
  • oil for frying

Adobo Aioli Dip

  • 1/2 cup mayonnaise
  • juice from 1/2 a lime
  • 1.5 to 2 tablespoons Filling Sauce or to taste

Instructions

Empanada Dough

  1. Sift the flour, baking powder, and salt into a large bowl. Cut the shortening into the flour mixture with two forks or a pastry blender until it resembles cornmeal.
  2. Beat the egg and chicken stock together until well mixed. Add to the flour mixture and knead until dough forms and there are no streaks of egg color. Cover and refrigerate for 30 minutes.

Filling Sauce

  1. Heat the tomato and onion on high in a skillet until roasted and blackened. Add to a blender along with chicken stock, fire roasted tomatoes, chilies, and adobo sauce. Blend until completely smooth and set aside.

Aioli Dip

  1. Mix together all the ingredients and place in the refrigerator.

Filling

  1. Heat the olive oil in a large skillet on medium heat. When it is hot, add the diced poblano pepper and potato and cook until the potato has softened. Add all the veggies and sauté until tender. Add the salt and pepper and 1 cup of the filling sauce, stirring often.
  2. Cook until most of the liquid has evaporated and when you scrap the bottom of the pan with a spatula, it leaves a dry path.
  3. Transfer to a bowl and let cool completely.

Assembly

  1. Lightly flour your counter top and roll the empanada dough out until it is 1/4 inch thick. Cut out into circles (4, 5, or 6 inches is good). Put a heaping tablespoon of filling on one side (or however much you can fit in), fold the dough over, and use a fork to seal the edges together. You can refrigerate the empanadas for 3 hours before frying them.
  2. Heat enough oil in a frying pan to cover at least half of the empanadas. Place the tip of a wooden spoon on the surface of the frying pan. If bubbles rise, the oil is hot enough. Fry each side of the empanada for 1-2 minutes, until golden brown. Watch the heat. You might have to lower or raise it depending on how many empanadas you are frying. If they are frying too fast, lower the heat.

Recipe Notes

The prep time if you are making the empanada dough includes 30 minutes of wait time.

If you are using pre-made empanada dough, the prep time is decreased to 35 minutes.