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Curried Pork Empañadas

Curried Pork Empañadas recipe
photo by:kraft
time
prep:
30 min
total:
42 min
servings
total:
40 servings

What You Need

2
Tbsp.  olive oil
1
 onion, finely chopped
2
cloves  garlic, minced
1
pkg.  (11.5 oz.) OSCAR MAYER CARVING BOARD Sweet & Spicy Seasoned Pulled Pork
1/2
cup  golden raisins
1
tsp.  sugar
1
tsp.  curry powder
1
tsp.  ground cardamom
1
tsp.  ground coriander
2
pkg.  (14.1 oz. each) ready-to-use refrigerated pie crusts (4 crusts)
1
 egg, beaten

Make It

HEAT oven to 425ºF.

HEAT oil in large skillet on medium-high heat. Add onions and garlic; cook and stir 2 min. Add meat, raisins, sugar and seasonings; stir. Cook 3 min., stirring occasionally.

UNROLL 1 pie crust on lightly floured surface. Use rolling pin to roll crust into 12-inch circle; cut into 8 rounds with 3-inch biscuit cutter, rerolling scraps as necessary. Repeat with remaining crusts. Spoon 1 Tbsp. meat mixture onto center of each round; brush edge with egg. Fold dough rounds in half; seal edges with fork. Place, standing upright, on parchment-covered baking sheets; brush sides of empanadas with remaining egg.

BAKE 10 to 12 min. or until golden brown.

Kraft Kitchens Tips

Make Ahead
Empañadas can be assembled and placed on prepared baking sheets ahead of time. Refrigerate up to 24 hours. When ready to serve, bake as directed.
If You Don't Have a Biscuit Cutter
If you don't have a 3-inch biscuit cutter, you can use an inverted clean drinking glass (with a 3-inch-diameter top) to cut the dough into rounds as directed.
Variation Note
If you prefer smaller pieces of meat, use 2 forks to pull apart the meat into smaller shreds before using as directed.
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