Filed under: Appetizers, Snacks | Tags: BBQ Sauce, Empanada, Mango, Pork, Pulled Pork, Spring Roll Wrappers
Anyone who really knows me knows that I love, love, love Mexican food! This was my first time making Empanadas, but I will definitely be making them again. I got the idea when I picked up a ravioli maker a few weeks ago and immediately thought of my great friend, Emily, back in the States. She was always making empanadas for her family (I was never so fortunate to have one of hers, but I’m sure they were great.)
I used spring roll wrappers for the outside. I didn’t feel like attempting my own, so I thought store-bought would be best. The only problem: none of the various frozen, premade doughs in the market had labels in English. So I had to wing it and I picked the one with pictures illustrating how to make a fried spring roll (or maybe lumpia, I’m not really sure.) I think it worked out well though because my husband claims to hate pastry dough but I know he loves fried spring rolls.
I also adapted the recipe for Peach and Jalapeno BBQ Sauce from SPCookie Queen. I would have really liked to try her recipe, but I had to substitute Mango Nector for her fresh peaches, as peaches are not in season and cost an arm and leg. I’m not kidding, the peaches would have cost me more than the two pounds of Salmon that I already had in my basket. None the less, I already had the Mango Nector…. “C” loves it so much that he drinks it straight.
I thought this would be a good recipe to include my little Sous Chefs in on the assembly of the Empanadas, but I think it was too tedious for two preschoolers. They much prefered to watch the Gabbas instead.
So, anyway, this post and especially these empanadas, are dedicated to my great friend, Emily and her family back in the States. Miss you guys!
Pulled Pork Empanadas with Mango BBQ Sauce
For the Empanadas
1 lb boneless pork chops
1 package frozen spring roll wrappers, thawed
1 cup tomato paste, divided
3 tablespoons cumin
3 tablespoons Montreal Chicken Spice (I was short on most of my other spices, so this had to suffice)
2 tablespoons garlic powder
1/2 tablespoon chili powder (to taste)
10 grape tomatoes
1/4 cup Cilantro
1 egg, whisked
1 cup shredded pepper jack cheese
For the BBQ Sauce:
1 onion, diced
1/4 cup pickled jalapeno, diced
2 cups Mango Nector
1/2 tablespoon Apple Cider Vinegar
1/2 tablespoon Brown Sugar
1/4 tablespoon Cayenne
*Like many of my recipes, these are estimated amounts, varied by what my family likes in particular.
To make the pulled pork: Combine Cumin, Montreal Chicken Spice, 1/2 Tomato Paste, Garlic Powder, Chili Powder in a heavy bottom pot or pressure cooker. Add pork. Cover with water and boil over medium high heat in heavy bottom pot for 45 minutes. Alternatively, if using a pressure cooker, cook on high pressure for 30 minutes.
Meanwhile, shred pork, adding a little of the cooking liquid to keep pork from drying out. When liquid has reduced, toss with pork until moist, being careful not to add too much liquid. Cool pork, then toss with cilantro.
To assemble the empanadas: Using two spring roll sheets at a time, insert onto ravioli maker and brush with egg mixture. Add pulled pork mixture and cheese to one side. Seal and place on a lined baking sheet. Keep empanadas under a dish cloth. Repeat until all the spring roll wrappers are used. Freeze empanadas 1 hour until firm.
To make the BBQ Sauce: While the empanadas freeze, saute onions and jalapeno until soft. Add tomato paste and whisk 3 minutes. Slowly whisk in the mango nector. When combined, add remaining ingredients. Cook on medium high until sauce reduces and thickens. For a smooth sauce, use immersion blender to puree.
*** Mom de Cuisine note: I saved the scraps of spring roll wrappers and gave them a quick fry and then tossed them with cinnamon sugar. I would have taken a picture of those too, but “C” ate them too fast 🙂