Tuesday, December 27, 2011

Pulled Pork Empanadas with Peach BBQ Sauce

pulled pork empanadas with peach BBQ sauce

I hope everyone had a lovely Christmas! Mine was wonderful, spent catching up with relatives (plus some visitors from Brisbane) over a big family lunch and lots (and lots and lots) of great food. If you follow me on Twitter or Instagram you might have seen pictures of the epic Berry Trifle I made for the occasion, which literally vanished in minutes. I couldn’t believe it!

I actually made these Pulled Pork Empanadas a few months ago for a lunch with my favourite food blogger gal pals, but now couldn’t be a more appropriate time to share it with you all, as I’m sure we’re not the only ones with a glut of Christmas leftovers. You can use any kind of shredded roast pork in the filling, or get creative with turkey, ham or even chicken. These empanadas would make a great appetizer for a casual meal with friends, or they’d be perfect on your next picnic because they taste great warm or at room temperature.

The pastry is subtly spiced with paprika and very easy to put together, but I have to say, the star of the dish is the amazing peach BBQ sauce. It would also be delicious slathered onto ribs or on a hamburger, or served alongside any kind of grilled meat for that matter. Feel free to change up the spices depending on what you like. I’ve listed what I used in the recipe below but it’s just a starting point.

I hope everyone enjoys their New Years Eve celebrations and has a wonderful start to 2012! I’m heading to Perth to spend it with the boy. I’ll be back with an update from the west coast in the new year! xox

pulled pork empanadas with peach BBQ sauce

Pulled Pork Empanadas with Peach BBQ Sauce
Serves 10
Adapted from Confections of a Foodie Bride

Empanadas
• 110g butter, roughly chopped
• 2 ½ cups plain flour
• 1 ½ teaspoon salt
• ½ teaspoon paprika
• 1 egg
• 1/3 cup ice water
• 1 tablespoon white vinegar
• About 2 ½ cups shredded leftover roast pork
• 1 egg, extra, lightly whisked for egg wash

Peach BBQ Sauce
• ½ cup pureed peaches
• 2/3 cup tomato sauce
• ¼ cup water
• 1 tablespoon cider vinegar
• ½ teaspoon mustard
• 2 ½ teaspoons treacle
• 2 tablespoons Worstershire sauce
• 1 tablespoon bourbon
• ½ teaspoon smoked paprika
• Garlic, chilli, parsley, thyme and oregano (optional), to taste

To make the dough, place butter, flour, salt and paprika into the bowl of a food processor and pulse until you have pea-sized chunks of butter throughout the mixture. Whisk together the egg, water and vinegar and add to the flour mixture, pulsing until just incorporated. Turn out onto a lightly floured benchtop and knead a few times before patting into a circle. Wrap the dough in plastic wrap and chill for 1 hour.

To make the sauce, place ingredients into a bowl or jug and stir to combine. Season with salt and pepper to taste. Transfer to a jar or airtight container. It will keep in the fridge for up to two weeks.

Preheat oven to 200°C (400°F). To form the empanadas, cut the dough into 4 pieces and roll to 3mm thick. Cut out 10cm round circles from the dough, re-rolling pastry scraps to cut more circles. Brush edges of each dough round with egg wash. Stir in 1/3 cup of sauce into the shredded pork. Place a large spoonful in the center of a rough, and fold the top half to the bottom to lightly pressing to seal. Use a floured fork to seal edges closed. Repeat for all dough rounds. Place onto baking trays, brush with remaining egg wash and bake for 20-25 minutes or until golden brown. Serve warm or at room temperature with additional sauce for dipping.

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