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Best BBQ Empanadas


Best BBQ Empanadas

BBQ Pulled Pork Empanadas

Marian Blazes
I've noticed that the cuisines of South America and the Southern United States have certain similarities (love of beans, corn, and grilling for example). These empanadas are an excellent example of Southern-South American fusion (if there is such a thing). They're filled with sweet pulled pork BBQ, melted cheese, and a touch of creamy aji amarillo chile pepper sauce - a great combination of flavors.



  1. Prepare the empanada dough and let it rest for 1 hour, or overnight in the refrigerator.

  2. Mix the bbq, aji sauce and grated cheese together in a bowl.

  3. Divide the empanada dough into 18 pieces, and roll each one into a ball. Roll each ball of dough out into a 6-7 inch diameter circle, and let dough circles rest on the counter for 5 minutes.

  4. Preheat oven to 350 degrees.

  5. Place 1-2 tablespoons of filling in the middle of a circle of dough, and fold dough over to make a half circle. Press the edges of the dough together firmly around the filling.

  6. Brush the pressed edge of the semicircle with a little bit of water, and fold the edge over itself, pinching and crimping as you go to make a braid-like effect.

  7. Place empanadas on a baking sheet.

  8. Mix egg yolk with 1 tablespoon water and brush mixture over entire surface of each empanada.

  9. Bake empanadas until golden brown, about 25 minutes.

  10. Serve warm or at room temperature.

Note: You can also make small, appetizer-size empanadas, by rolling dough into smaller circles.

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