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Curried Pork Empañadas

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

What You Need

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