Lechón Empanadas Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the shredded lechón, onions, garlic, and spices.
• STEP 2.Roll out the pastry dough and cut into circles.
• STEP 3.Place a spoonful of the lechón mixture onto each pastry circle.
• STEP 4.Fold the pastry over the filling and seal the edges with a fork.
• STEP 5.Brush the empanadas with beaten egg for a golden crust.
• STEP 6.Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown.
• STEP 7.Serve hot or cold with your favorite dipping sauce.

Cooking Tips

• Make sure the lechón is well shredded to ensure even distribution of flavors.
• You can make your own pastry dough or use store-bought for convenience.
• If the pastry dough is too soft, refrigerate it for a few minutes before rolling it out.
• Feel free to add other ingredients like cheese or vegetables to the filling for variation.
• Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the lechón empanadas as a snack or appetizer.
• They can be enjoyed hot or cold.
• Serve with your favorite dipping sauce, such as sweet chili sauce or garlic aioli.
• Leftover empanadas can be reheated in the oven or microwave.
• They can be stored in an airtight container in the refrigerator for up to 3 days.