Pulled Pork Empanadas

What’s better than a homemade empanada? Not much, in my opinion! Try these Colorado Proud pulled pork empanadas – served warm or cold, they’re sure to become a family favorite and make a great handheld grab and go snack too! Happy Cooking, Chef Jason

Chef Jason K. Morse, CEC  |  Ace Hardware Grill Expert  |  Owner, 5280 Culinary

Yield: 8 Empanadas


  • 1 lb Pulled Pork, Mixed with your favorite bbq sauce
    1. A great way to use up your extra pulled pork
    2. Think cook once, eat twice
  • 8 tbsp – Sweet BBQ Sauce
  • 16 tbsp – Mexican Blend Cheese
  • 1ea Tube – Biscuits – Large – 8ct


  • Open a tube of biscuit dough
  • Flatten each Biscuit and stretch out to a small pancake size
  • Place 1 tbsp of Sauce and 2 tbsp cheese into the middle of the pocket
  • Top sauce and cheese with 1/8 (approx. 2 heaping tbsp) of pulled pork
  • Lightly Brush edges of biscuit dough with water using finger 
  • Fold the pocket like a taco
  • Crimp the center of the taco fold
  • Next crimp all the edges with fingers or use a fork to seal and make a decorative edge
  • Using a paring knife, poke a small vent hole in the top of the empanada
  • Place onto a cookie sheet pan (sprayed with cooking spray)
    • Space them out by 1” to allow room for expanding
  • Preheat your oven or grill to 400˚ – if using grill be sure to cook INDIRECT
  • Place the cookie sheet of empanadas on the center rack
  • Bake for 15 minutes or until golden
    • For more golden crust, brush lightly with melted butter and dust with garlic and herbs
  • Enjoy!

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