Monday’s Leftovers: BBQ Empanadas

A new BBQ creation from my kitchen is BBQ Empanadas. Randy tried a few the last time he was over to our house. Called a couple days later to get the recipe. Well Randy, they are pretty simple. Here’s what you need.

- Leftover BBQ: brisket, pulled pork, pulled chicken, etc.
- BBQ Sauce (optional)
- Cheese (optional)
- Pie Crusts
- 1 Egg White

Start by cutting circles from a premade pie crust. A mason jar lid makes the perfect size.

I use one of those fold and crimp tools to make my empanadas and ravioli. Place your circle in the tool and brush some water along one of the sides that will be crimped together. This will help the two surfaces bond together. Add the cheese, sauce, and leftover barbeque and fold.

These can stay prepared in the icebox for a few days. They freeze well, too. We recently made about four dozen and ate them throughout the week. To cook, preheat the oven at 350 degrees. Brush some egg white on the top of each empanada. Cook for 15-18 minutes until golden brown.

Enjoy!