Empanadas de Lechon

Ingredients

Egg

1, beaten (for egg wash)

Empanada dough

2 cups

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Olive oil

2 tablespoons

Garlic

3 cloves, minced

Bell peppers

1 cup, diced (mix of colors for vibrancy)

Onion

1 medium, diced

Pork shoulder

1 pound, cooked and shredded

Instructions

1. In a large skillet, heat the olive oil over medium heat.
2. Add the diced onions, bell peppers, and minced garlic. Sauté until the vegetables are soft and fragrant, about 5 minutes.
3. Stir in the shredded pork shoulder, seasoning with salt and black pepper. Cook for an additional 5 minutes until heated through.
4. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
5. Roll out the empanada dough on a floured surface and cut into circles (about 4-5 inches in diameter).
6. Place a spoonful of the pork mixture in the center of each empanada disc.
7. Fold the dough over the filling to create a half-moon shape. Press to seal, and crimp the edges with a fork or your fingers.
8. Brush the tops of the empanadas with the beaten egg for a golden finish.
9. Arrange the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
10. Allow to cool slightly before serving, and enjoy warm!