Spicy Pork Empanadas

Name: Spicy Pork Empanadas
Yield: Serves 4
Cuisine: Central & South American
Ingredients: 3 cups, carne adovada, leftover; 4 , scallions, chopped fine; 1 cup, pimento stuffed green olive, chopped fine; 1 cup, shredded sharp cheddar cheese; 3 tablespoons, chopped fresh cilantro leaves; 1 tablespoon, minced chipotle chiles in adobo sauce; 2 , pie dough rounds (9-inch)

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Appears in Cook's Country February/March 2009

Main Courses

Central & South American

Pork

A little kitchen ingenuity and 15 minutes transform leftovers into a winning dish.

SERVES4

TIME1 hour

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...

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