![\"Pork](\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/05\/empanadas7.jpg\")
<\/a><\/p>\nThe dough recipe is simple and can be done by hand or with a food processor. \u00a0It does need to chill before rolling, so make sure to give yourself at least an hour for that. \u00a0Better yet, make the dough the day before or in the morning and it’s ready to use when you need it. \u00a0The dough is easy to handle and it bakes up flaky and buttery and just plain amazing.<\/p>\n
This pork carnitas recipe is from Simply Recipes<\/a>,\u00a0has terrific flavor and is the perfect filling for the dough. \u00a0It’s definitely something I’m going to keep in my go-to file of recipes. \u00a0You’ll have leftover meat if you make the full 3-4 pounds, and I plan to use some of it in tacos and freeze some for later. \u00a0If you don’t have time to make the pork, then you can use ground beef seasoned with taco seasoning, shredded chicken, beans or a combination of vegetables. \u00a0You can even add a little cheese to the filling if you’d like to.<\/p>\n Serve these lovely meat pies with sour cream for dipping, guacamole on the side, salsa, or maybe this sauce<\/a>\u00a0that I’ve been drooling over recently.<\/p>\n When we had these for dinner I served this Mexican street corn<\/a> on the side. \u00a0But they can stand alone as a meal with a simple green salad. \u00a0You can also make them smaller and serve them as appetizers. \u00a0I cut them into 5-inch circles and 2-3 was a good serving size for dinner.<\/p>\n Here <\/a>are some good tips on freezing both baked and unbaked empanadas, as well as a few delicious sounding recipes for different fillings. \u00a0I think I might have to whip up another batch to freeze for when we have a new baby on our hands in 6 weeks!<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a> <\/a> <\/a> <\/a> <\/a><\/p>\n<\/a><\/p>\nEmpanadas with Slow Cooker Pork Carnitas<\/h3>\n