Spicy Pork Empanadas
Appears in Cook's Country February/March 2009
A little kitchen ingenuity and 15 minutes transform leftovers into a winning dish.
WHY THIS RECIPE WORKS
To speed things up, we used supermarket refrigerated pie dough for our recipe for Spicy Pork Empanadas, cutting each round in half—dinner-size empanadas were quicker to assemble than small ones. To turn the pork cubes from our leftover carn...