Creative Cookery: Empanadas

Well, the RD (resident dragon) has been playing in the kitchen again.  The inspirations for this dish were leftover smoked pork and leftover pie crust.

The same technique could work with a variety of leftover meats, vegetables, and sauces.

Great for snacking, or for a light summertime dinner!

Empanadas

1 pound leftover smoked pork
1 cup Bush's Grillin' Beans Southern Pit Barbecue Flavor
1/2 t. Watkins Blazin' Cajun Snack and Dip Seasoning
1/2 t. Watkins Fiesta Snack & Dip Seasoning
2 packages Pillsbury prepared pie crusts
1-2 T. olive oil
1/2 cup sour cream
1-2 T. Watkins Barbecue Sauce

Chop the pork finely, then add the seasonings and beans, mixing well.  Cut the pie crusts into 2" circles.  Place 1-2 teaspoons filling into the center of the crust circles.  Wet the edges of the circles and fold over, crimping the edges together.  Place in prepared (we use Watkins Cooking Spray) cookie sheet and brush each empanada with olive oil.  Bake at 400 degrees in a preheated oven for 10-20 minutes until golden brown.  Mix sour cream and barbecue sauce for dipping.