As a born and bred Texan, I really hesitate to call these empanadas. They are really good, but not traditional empanadas. Ironically, I pulled this receipe from a newspaper in Michigan while traveling on business. Michigans consider this an empanada!
Pork Empanadas
Mix together:
1 cup pulled pork (I buy it pre-done and refrigerated in the meat section of the grocery store)
1 T diced green chiles
2T taco sauce (found on the mexican food aisle)
Scoop meat mixture onto biscuits stretched out
Fold biscuit over.
Brush 1 beaten egg or melted butter over all biscuits to help with browning.
Bake at 375 for about 15 minutes.
These are great alone or dipped in salsa or queso!
