Barbecue Pork Empanadas Recipe

Barbecue Pork Empanadas Recipe

  • Empanadas:
  • 1 cup refrigerated original barbecue sauce with shredded pork
  • 1 cup Green Giant® Niblets® Frozen Corn
  • 1/4 cup dried currants or raisins
  • 1 (4.5 ounce) 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 jalapeno sauce
  • 1 (17.3 ounce) can Pillsbury® Grands!® Refrigerated Golden Corn 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
  1. Heat oven to 375 degrees 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 degrees 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.
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