That sounds like a delicious and creative filling for empanadas! Here’s a recipe to guide you through making empanadas with Thai red rice and leftover pork shoulder cooked with Chipotle seasoning:
Thai Red Rice and Chipotle Pork Shoulder Empanadas
Ingredients
For the Filling:
- 1 ½ cups cooked Thai red rice (or any leftover rice)
- 2 cups shredded leftover pork shoulder
- 1–2 tbsp Chipotle seasoning (adjust to taste)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, finely chopped (optional)
- 1 tbsp olive oil or vegetable oil
- ½ cup tomato sauce or diced tomatoes
- 1 tsp smoked paprika (optional, for extra depth)
- Salt and pepper to taste
- ½ cup shredded cheese (optional, like cheddar or Monterey Jack)
- 2 tbsp chopped cilantro (optional, for garnish)
For the Empanada Dough:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 stick (½ cup) cold unsalted butter, cut into cubes
- 1 egg
- ¼–½ cup cold water (as needed)
For Assembly:
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
Instructions
1. Prepare the Filling:
- Heat oil in a skillet over medium heat. Add onions, garlic, and bell pepper (if using). Sauté until softened, about 3–4 minutes.
- Add the shredded pork shoulder and Chipotle seasoning. Stir to combine and cook for 2–3 minutes.
- Add the cooked Thai red rice, tomato sauce, smoked paprika, salt, and pepper. Mix well and cook for another 5 minutes until everything is heated through and flavors meld. Taste and adjust seasoning if needed.
- Remove from heat and let the filling cool completely. Stir in cheese and cilantro if using.
2. Make the Dough:
- In a large bowl, mix the flour and salt. Add the cold butter and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
- Beat the egg in a small bowl and add it to the flour mixture. Mix gently.
- Gradually add cold water, 1 tbsp at a time, until the dough comes together. Knead lightly until smooth, then wrap in plastic wrap and refrigerate for 30 minutes.
3. Assemble the Empanadas:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the dough on a floured surface to about ⅛-inch thickness. Use a round cutter (about 4–6 inches in diameter) to cut out circles.
- Place a spoonful of the filling (about 2–3 tbsp) in the center of each circle. Fold the dough over to create a half-moon shape and seal the edges by pressing with a fork or crimping with your fingers.
- Place the empanadas on the prepared baking sheet.
4. Bake:
- Whisk the egg with 1 tbsp water to make an egg wash. Brush the empanadas with the egg wash for a golden finish.
- Bake for 20–25 minutes, or until the empanadas are golden brown and crispy.
5. Serve:
Let the empanadas cool slightly before serving. Enjoy with a side of salsa, guacamole, or sour cream!
This recipe combines the nuttiness of Thai red rice, the smoky heat of Chipotle seasoning, and the richness of pork shoulder for a flavorful empanada filling. Perfect for using leftovers in a creative way!
