Ingredients
Empanada Filling:
1½ lb Pork Roast
1 can green enchilada sauce
1 8oz can of salsa verde, or homemade salsa verde*
½ teaspoon of Oregano
½ teaspoon Cumin
Salt to taste
Optional: For spice when using canned salsa, you can add one Jalapeno or One Serrano, seeded
*see my salsa verde recipe!
Dough:
La Saltena frozen empanada dough discs**
or
2 frozen pie crusts
Butter to brush on crusts
Preparation
Put Pork Roast in Crock Pot and cook on low for 8 hours. Once meat is falling off of bone, remove from crockpot and put in Dutch Oven. Mash pork off bone and remove bone. Mix in Salsa Verde, green enchilada sauce, cumin, oregano, and salt. If using canned salsa, you may want to add a chopped and seeded serrano or jalapeno for spice. Simmer and stir until liquid is evaporated. Transfer mixture into bowl and allow to cool thoroughly.
Pre-heat oven following instructions on Pie Crusts or Empanada dough. On a floured surface, roll out pie shells and cut into 4-inch circles (use all the pie dough by re-rolling scraps), or use premade La Saltena Empanada Discs. Place approximately 2 tablespoons of mixture in center of dough circles. Fold each circle in half and crimp edges with a fork or fold over and press down with your thumb to make scalloped edges..
Spray baking sheet with cooking spray. Place empanadas on a baking sheet and brush tops with melted butter. Bake according to instructions on pie or empanada disk package, or until golden brown.
Serve with home-made salsa, sour cream, etc!
