1 lb Vanee Deluxe Pulled Pork (code 20418) reserving 1 cup broth
1 cup onion, diced
1 cup green bell pepper, diced
6 green onions (white part minced, green part sliced)
3 garlic cloves, minced
¼ tsp red pepper flakes
2 TBSP all-purpose flour
4 cups all-purpose flour
2 tsp salt
1 tsp baking powder
8 TBSP shortening
1 cup Vanee Chicken Broth (code 20509)
2 large eggs
PREP DOUGH: Place the flour, salt and baking powder into food processor, pulse 3-4 times to blend.
Add the shortening, pulse 5-6 times to create a cornmeal texture, add the chicken broth and the eggs and pulse until dough ball is formed.
Remove from the processor, place on a floured board and knead for approx. 20-30 seconds.
Weigh out 2 oz dough balls, roll to a 6-inch diameter.
PREP FILLING: Sauté onions, green peppers and the white parts of the green onions 5-6 minutes. Add the garlic and red pepper, cook 30 seconds.
Add the flour and cook 1-2 minutes.
Add broth and cook until thickened. Fold in the pork and green onion tops. Mix thoroughly.
ASSEMBLE THE EMPANADAS: Place ¼ cup of the filling in the centre.
Paint the edges of the dough with egg wash, fold and seal.
Deep fry 3-4 minutes until golden brown.
Serve with Chimmichuri Sauce:
1 cup chopped parsley
2 TBSP chopped oregano
½ cup olive oil
1 TBSP red wine vinegar
1 TBSP minced garlic
1-2 tsp salt
1 tsp black pepper