Barbecue: Mini Pulled Pork Empanadas Recipe
Ingredients
- For the Dough
- 3 3/4 cups all-purpose flour, plus more for dusting the work surface
- 1 tablepsoon sugar
- 2 teaspoons kosher salt
- 12 tablespoons unsalted butter (1 1/2 sticks), cut into 1/2-inch cubes and frozen for 10 minutes
- 1 1/4 cups ice water
- 2 cups pulled pork, at room temperature
- 1/2 cup North Carolina vinegar sauce
- 1 egg, beaten
- 1 cup barbecue sauce, for serving (optional)
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