Pernil Empanadas

Name: Pernil Empanadas
Ingredients: 1- 1/2 Tablespoon Olive Oil; 1 Large Red Onion , Sliced Very Thin; 1 whole Canned Chili, In Adobo Chopped; 1/2 cups Orange Juice; 1/4 cups Chopped Green Olives; 2 cups Leftover Prepared Pernil, Or Any Cooked Pulled Pork; 1/2 teaspoons Salt; 1/4 teaspoons Black Pepper; 1 teaspoon Cumin; 1 package 10-count Package, Frozen And Thawed Empanada Dough Discs (such As Goya); Oil, For Frying, Enough To Cover The Empanadas

11 ingredients

9 steps

Ingredients

1- 1/2 Tablespoon Olive Oil
1 Large Red Onion , Sliced Very Thin
1 whole Canned Chili, In Adobo Chopped
1/2 cups Orange Juice
1/4 cups Chopped Green Olives
2 cups Leftover Prepared Pernil, Or Any Cooked Pulled Pork
1/2 teaspoons Salt
1/4 teaspoons Black Pepper
1 teaspoon Cumin
1 package 10-count Package, Frozen And Thawed Empanada Dough Discs (such As Goya)
Oil, For Frying, Enough To Cover The Empanadas

Directions

1

In a Dutch oven over medium heat, heat the olive oil and add the onion.
2

Cook until the onion is caramelized, about 20 minutes.
3

Add the adobo chili pepper, orange juice and olives and bring to a boil.
4

Then add the pernil, salt pepper and cumin and mix well.
5

Remove from heat.
6

Place your dough disks on a work surface.
7

Fill half of the circles with the pernil mixture, making sure you leave at least 1/2 inch around the edge of the dough.
8

Wet the edges, place another dough circle on top and seal the edges together by pressing them with a fork.
9

Use a deep pan with very hot oil to fry them until they are golden brown.