Servings: 10
Preparation Time: 30 minutes
Start to Finish Time: 3 hours
Chef ETL’s Spicy Pulled Pork Empanadas
A Flavor Journey Wrapped in Golden Dough
Empanadas are one of those perfect foods — handheld, portable, and filled with big flavor. Chef ETL’s version takes the classic concept and turns it into a showstopper: tender pulled pork tossed with smoky chipotle, green chiles, and warm spices, balanced by a touch of pineapple sweetness and melted Pepper Jack cheese. Each bite delivers a mix of spicy, savory, and sweet, all encased in a golden, flaky crust.
The Secret to the Perfect Filling
The pulled pork filling is a true labor of love. Slowly cooked ahead of time, the pork is shredded and blended with layers of flavor from chipotle peppers in adobo, cumin, oregano, and just a whisper of cloves and cinnamon. A touch of pineapple brightens the richness, while Pepper Jack cheese cubes melt into the mixture, adding creamy bursts of heat. This combination ensures the filling stays juicy, never dry, and deeply satisfying.
A Crust That Shines
While nothing can compete with homemade empanada dough — buttery, crisp, and perfectly tender — there’s also a convenient alternative. For those seeking a quicker process, GOYA Empanada Dough for Baking is a solid choice. It delivers flaky, tasty results that pair beautifully with the bold filling, though Chef ETL still swears by his homemade vodka dough for the ultimate texture.
The Finishing Touch
What elevates these empanadas from good to unforgettable is the cumin-scented beef sauce served alongside. Light yet flavorful, it’s the ideal dipping companion — enhancing the smokiness of the pork and the buttery richness of the crust. Paired with a glass of Rioja Reserva or even a crisp Chenin Blanc, this dish transitions seamlessly from a comforting weeknight indulgence to a 5-Star dinner party centerpiece.
Make-Ahead Friendly
Both the pulled pork and the dough can be prepared days in advance, which makes this recipe a gift to busy home cooks. Assemble and bake when ready, then serve warm with the sauce for dipping. These empanadas also reheat beautifully, making them just as perfect for a game-day snack as they are for a festive dinner spread.
A 5-Star Bite Every Time
Smoky, cheesy, slightly sweet, and wrapped in golden pastry — these empanadas capture the heart of comfort food while showing off Chef ETL’s knack for balance and refinement. Whether you’re sharing with friends or savoring them solo, they promise a 5-Star experience in every bite.
Ingredients:
BEEF SAUCE (for filling):
4 tablespoons butter
3 tablespoons flour
2 cups beef broth
1 teaspoon cumin powder
1/2 teaspoon garlic powder
salt and pepper, to taste
FILLING:
2 tablespoons olive oil
1 medium onion, chopped
1 7-oz can diced green chiles, drained
2 each chipotle peppers in adobo sauce, canned, chopped
1/2 cup pineapple, diced
1 teaspoon ground cumin
2 tablespoons fresh oregano, finely chopped
1/8 teaspoon ground cloves
1/8 teaspoon cinnamon
1 pound pulled pork, shredded (make pulled pork up to 2 days prior)
beef sauce (from above)
4 ounces cheese, Pepper Jack, cut into small 1/4″ cubes
DOUGH (see NOTES for alternative to making the dough):
4 cups flour (15 ounces) plus extra for work surface
1 tablespoon sugar
2 teaspoons salt
1 1/2 sticks unsalted butter, cut into 1/2-inch cubes and chilled
1/2 cup vodka, cold (see NOTES)
1/2 cup cold water
5 tablespoons olive oil (for baking empanadas)
EGG WASH
1 large egg
2 teaspoons water
Instructions:
FOR THE BEEF SAUCE (5 minutes):
Melt butter over medium-low heat, add flour, cook and stir for one minute to cook the flour.
Whisk in the beef broth, cumin, and garlic powders. Continue to whisk for another 2-3 minutes until the sauce thickens. This will be a light sauce. Remove from heat, cover and reserve.
FOR THE FILLING (5 minutes + 20 minutes to cool):
In a large skillet set over medium heat, add the oil and when it is hot add the onions, cook and stir for 2 minutes.
Stir in the garlic, drained green chiles, chipotle peppers, cumin, oregano, ground cloves, and cinnamon. Cook 1–2 minutes until fragrant.
Add the shredded pulled pork and toss the mixture together with 1/4 cup of the reserved beef sauce. Stir in the diced pineapple, then remove from the heat and allow the filling to cool completely. Once cooled, gently fold in the Pepper Jack cheese cubes so they stay intact before assembling the empanadas.
FOR THE DOUGH (while FILLING cools + 45 mins. to refrigerate; make up to 2 days prior)
Process 2 cups flour, sugar, and salt in food processor until combined, about two 1-second pulses.
Add butter and process until homogeneous and dough resembles wet sand, about 10 seconds.
Add remaining 2 cups flour and pulse until mixture is evenly distributed around bowl, 4 to 6 quick pulses. Empty mixture into large bowl.
Sprinkle vodka or tequila and water over mixture. Using hands, mix dough until it forms tacky mass that sticks together.
Divide dough in half, then divide each half into 6 equal pieces. Transfer dough pieces to plate, cover with plastic wrap, and refrigerate until firm, about 45 minutes or up to 2 days.
TO ASSEMBLE (0:30)
Adjust oven racks to upper- and lower-middle positions, place 1 baking sheet on each rack, and heat oven to 425° F.
While baking sheets are pre-heating, remove dough from refrigerator. Roll each dough piece out on lightly floured work surface into rough circular pieces about just a bit less than 1/8 inch thick, covering each dough round with plastic wrap while rolling remaining dough.
Use a bowl or other round form that is between 4″- 6″ diameter to cut out round shapes from the dough.
Roll out scraps the same way and cut with bowl the same way until dough is used up.
Brush edges of dough with egg wash Place enough filling in center of each dough round, add a few cheese cubes, and fold dough over filling.
Press edges to seal. Crimp edges of empanadas using fork.
Brush empanadas with remaining egg wash.
TO BAKE & SERVE (0:45)
Drizzle 2 tablespoons oil over surface of each hot baking sheet, then return to oven for 2 minutes.
Brush empanadas with remaining tablespoon oil. Carefully place 6 empanadas on each baking sheet and cook until well browned and crisp, 25 to 30 minutes, rotating baking sheets front to back and top to bottom halfway through baking.
Cool empanadas on wire rack 10 minutes.
Reheat the beef sauce and serve with empanadas.
Per Serving (excluding unknown items): 626 Calories; 35g Fat (51.9% calories from fat); 16g Protein; 56g Carbohydrate; 3g Dietary Fiber; 94mg Cholesterol; 1069mg Sodium; 12g Total Sugars; trace Vitamin D; 144mg Calcium; 4mg Iron; 397mg Potassium; 225mg Phosphorus. Exchanges: .
NOTE: DOUGH SUBSTITUTE: For convenience, you can use GOYA Empanada Dough for Baking — a flaky, flavorful option that delivers great results, even if it can’t quite match homemade dough.
NOTE: The alcohol in the dough is essential to the texture of the crust and imparts no flavor-do not substitute for it or omit.
MAKE AHEAD: DOUGH: Refrigerate for up to 2 days prior.
MAKE AHEAD: EMPANADAS: After assembly, and prior to baking, the empanadas can be covered tightly with plastic wrap and refrigerated for up to 2 days.
Suggested Wine: Rioja Reserva (Tempranillo, Spain)
