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Barbecue Pork Empanadas

Barbecue Pork Empanadas
  • Prep 20 min
  • Total 35 min
  • Ingredients 15
  • Servings 8

Empanadas are Mexican and Spanish turnovers. This recipe features biscuits, barbeque pork, corn and spices. ...MORE+ LESS-

Bake-Off® Contest 41, 2004
Manito, Illinois

Ingredients

Empanadas

1
cup refrigerated original barbecue sauce with shredded pork (from 18-oz. container)
1
cup frozen corn
1/4
cup dried currants or raisins
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles, drained
2
tablespoons dried minced onion
1/2
teaspoon minced fresh garlic
1/4
teaspoon ground cumin
1/4
teaspoon pumpkin pie spice
2
teaspoons lime juice
1/2
teaspoon jalapeño sauce
1
(16.3-oz.) can Pillsbury™ Grands!™ Homestyle Refrigerated Buttermilk Biscuits

Sauce

1
cup Old El Paso™ Thick 'n Chunky Salsa
2
tablespoons dried currants or raisins
1/4
teaspoon pumpkin pie spice
1
teaspoon lime juice

Steps

Hide Images
  • 1
    Heat oven to 375°F. In medium bowl, mix all empanada ingredients except dough, cutting up large pieces of pork if necessary.
  • 2
    Separate dough into 8 biscuits. Press or roll each into 6-inch round. Divide filling evenly onto half of each biscuit round to within 1/4 inch of edge. Fold dough round over filling; press edges to seal. Place on ungreased cookie sheet.
  • 3
    Bake at 375°F. for 15 to 20 minutes or until edges are golden brown. Meanwhile, mix all sauce ingredients. Immediately remove empanadas from cookie sheet. Serve warm with sauce for dipping.
 

Nutrition Information

Nutrition Facts

Serving Size: 1/8 of Recipe
Calories
300
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
3g
15%
Cholesterol
10mg
3%
Sodium
1010mg
42%
Total Carbohydrate
47g
16%
Dietary Fiber
2g
8%
Sugars
19g
Protein
8g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
2 Starch; 1 Other Carbohydrate; 1/2 Lean Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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