Name: Spicy Pork Empanadas
Total time: 1 h
Cuisine: Central & South AmericanLatin America & Caribbean
Ingredients: 3 cups carne adovada , leftover; 4 scallions , chopped fine; 1 cup pimento stuffed green olive , chopped fine; 1 cup shredded sharp cheddar cheese; 3 tablespoons chopped fresh cilantro leaves; 1 tablespoon minced chipotle chiles in adobo sauce; 2 pie dough rounds (9-inch)

Why This Recipe Works

To speed things up, we used supermarket refrigerated pie dough for our recipe for Spicy Pork Empanadas, cutting each round in half—dinner-size empanadas were quicker to assemble than small ones. To turn the pork cubes from our leftover carne adovada into a more manageable filling, we microwaved the refrigerated meat until it was soft enough to shred with forks.

For a filling that held its own against the rich pastry crust, we bumped up the flavor with minced scallions, chopped cilantro, chopped olives, shredded sharp cheddar, and extra chipotle chiles.

Before You Begin

Use your favorite pie dough or use one 15-ounce box of Pillsbury Refrigerated Pie Crusts. You can make empanadas up to 12 hours in advance and keep them refrigerated until ready to bake. Serve with sour cream and lime wedges.

Instructions

Make filling: Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Place pork in bowl and microwave until heated through, 2 to 5 minutes. Using two forks, pull into shreds. Let cool slightly, then stir in scallions, olives, cheese, cilantro, and chipotle.

Assembe turnovers: Cut each dough round in half. Arrange one-quarter of filling on one side of each half, leaving ½-inch border around edges. Brush edges of dough with water, fold over filling, and crimp edges to seal. Transfer to prepared baking sheet. Using fork, dock dough at 2-inch intervals so steam can escape. Bake until golden, about 30 minutes. Serve.