Pulled Pork Empanadas with Cilantro Mojo Sauce

Cooking Instructions

Empanada Dough:

1. Combine flour and salt in food processor and blend to combine.
2. Add butter cubes and pulse until mixture resembles corn meal –it’s OK if there are a few small lumps of butter.
3. Combine egg and water in a small bowl and whisk together.
4. Add to flour mixture and pulse just until combined. If dough seems very dry, add a tablespoon more of ice water.
5. Turn out onto lightly floured surface and form dough into a flat rectangle, wrap in plastic wrap and chill for at least one hour.
6. Preheat oven to 400 degrees. Divide dough in 12 equal balls and roll out each into a circle about 5 inches around and 1/8 inch thick.
7. Place about 1 1/2 tablespoons of filling in center.
8. Lightly dampen one edge of the round.
9. Fold dough in half and press edges to seal, then pinch and crimp edges decoratively.
10. Place on a baking sheet. Brush each empanada with beaten egg and water.
11. Bake about 25 minutes, until golden. Cool on a rack for 10 minutes.

Cilantro Mojo Sauce:

1. Combine all ingredients in food processor.
2. Blend, stopping occasionally to scrape sides with spatula.

To serve, accompany each empanada with a spoonful or small ramekin of Cilantro Mojo Sauce.