Barbecue Pork Empanadas

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

By Pillsbury Kitchens

September 10, 2018

Bake-Off® Contest 41, 2004

Manito, Illinois

Empanadas

cup refrigerated original barbecue sauce with shredded pork (from 18-oz. container)

cup frozen corn

1/4

cup dried currants or raisins

(4.5-oz.) can Old El Paso™ Chopped Green Chiles, drained

tablespoons dried minced onion

1/2

teaspoon minced fresh garlic

1/4

teaspoon ground cumin

1/4

teaspoon pumpkin pie spice

teaspoons lime juice

1/2

teaspoon jalapeño sauce

can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Buttermilk biscuits (8 biscuits)

cup Old El Paso™ Thick 'n Chunky Salsa

tablespoons dried currants or raisins

1/4

teaspoon pumpkin pie spice

teaspoon lime juice

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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.