Corn Bread Empanadas with Garam Masala BBQ Pulled Pork Filling Topped with Sautéed Apple Chimichurri
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Test Kitchen Approved Recipe

12 servings


  • For filling:

  • 3 cups pulled pork, chopped
  • 1 1/2 tsp. Black Hills BBQ Seasoning
  • 1 tsp. Garam Masala
  • 4 Tbsp. honey
  • 1 1/2 tsp. orange juice
  • 2 Tbsp. lemon juice
  • For dough:

  • 1/2 cup flour
  • 1 1/2 cups fine yellow cornmeal
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 Tbsp. sugar
  • 1/2 cup butter
  • 1 x egg
  • 2 Tbsp. warm water
  • 1 Tbsp. whole milk
  • 1 Tbsp. Minced Lemon Peel
  • 1/2 cup corn kernels
  • 1 1/2 tsp. lemon juice
  • For apples:

  • 1 cup apples, skin on and diced (reserve in water with lemon juice to prevent browning)
  • 3 Tbsp. red onion, diced
  • 2 Tbsp. lemon juice
  • 1/4 cup Italian parsley, chopped
  • 1 Tbsp. apple cider vinegar
  • 1/2 tsp. salt
  • 1/4 tsp. Coarse Black Malabar Pepper

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Savory Spice Shop founders Janet and Mike Johnston had the pleasure of making empanadas with Pat and Gina Neely on the set of Down Home with The Neely's.


For filling, in a small bowl, mix together all ingredients except pork. Pour mixture over pork and mix until coated. Filling will make 10-12 empanadas.

For dough, preheat oven to 400 degrees. In a large bowl, mix together flour, cornmeal, baking powder, salt, sugar and cut in butter. In a small bowl, lightly beat egg and mix in water, lemon juice, milk, Minced Lemon Peel and corn. Add wet mixture to the dry mixture and mix together to form soft and pliable dough. Knead dough until fully mixed. Roll dough out to 1/4 inch thickness and cut into 5 inch rounds.

To fill, form and cook empanadas, place 2 tbsp. meat filling onto each 5” round. Fold dough in half and dab with water to seal. There should be a 1/2 inch of dough to work with to form the seal. For a tight seal, press with the tines of a fork around the edge of the empanada. Place empanadas on a lightly buttered baking sheet and cook for 15 minutes.

For apple chimichurri, in a small sauté pan, over medium low heat, sauté drained apples and onion in 2 tbsp olive oil until onions become translucent, 2-3 minutes, stirring. Remove sautéed apple mixture from pan and place in a small bowl, stir in chopped parsley. Spread mixture out into a thin layer around the bowl to promote cooling to room temperature. When at room temperature, mix in remaining ingredients and serve over top of empanadas.

Mike and Janet Johnston, Savory Spice Shop founders



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