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Mini Pulled Pork Empanadas


For the filling

  • Cooked pulled pork 75g
  • 3 tbsp Lion Maple & Bourbon BBQ Sauce

For the empanada dough

  • 150g butter or butter substitute
  • 300g plain flour
  • large pinch salt
  • 1 egg, lightly beaten


  1. To make the pastry. Melt the butter and leave it to cool slightly. Put the flour in a large bowl and mix in the salt. Pour in the butter and egg. Start mixing, adding 3-5 tablespoons of water as you go, until you have a soft dough. Turn this out onto a clean work surface and knead it gently for a couple of minutes, or until smooth. Return the dough to its bowl, cover and set aside to rest
  2. For the filling mix together the cooked pulled pork and Lion Maple & Bourbon BBQ Sauce
  3. Turn the oven to 200C/400F/Gas 6 and line a large baking tray with baking parchment.
  4. Lightly flour the work surface and roll out the dough to a thickness of 3-4mm. Use a 12cm/4½in cutter or a small bowl to cut out 10 discs.
  5. Divide the filling between the discs. Dampen the edges of the dough with water then fold over one half of each disc to make a semi-circular parcel. Press the edges together firmly then crimp or press the edges with a fork.
  6. Put the empanadas on the baking tray and brush with beaten egg. Bake for 15–20 minutes, or until golden-brown. Eat them warm, on their own or with a more Lion Maple & Bourbon BBQ Sauce

AAK Foodservice (A Trading Division of AAK International)

UK establishment number at Companies House BR020440. VAT Number GB 475 4800 31

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