Pulled Pork Empanadas
MAKES 12
1 teaspoon vegetable oil
1 cup diced red and yellow bell peppers
1¼ cups pulled pork
¾ cup seasoned black beans, rinsed and drained
½ cup shredded Monterey Jack cheese
1 teaspoon kosher salt
1 large egg
1 teaspoon water
All-purpose flour, for dusting
1½ (14.1-ounce) packages refrigerated piecrusts (3 piecrusts)
Spicy Pineapple Salsa (recipe follows)
1. Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
2. In a large skillet, heat oil over medium-high heat. Add bell peppers, and cook, stirring constantly, until tender and lightly browned, about 2 minutes. Transfer to a medium bowl; add pork, beans, cheese, and salt, stirring until combined.
3. In a small bowl, whisk together egg and 1 teaspoon water.
Lightly dust a work surface with flour; place 1 piecrust
