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Baked Carnitas Empanadas

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Loriann Cargill Bustos

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Baked Carnitas Empanadas

Baked Carnitas Empanadas

Del Real Carnitas, Del Real Arroz, Del Real Salsa de Molcajete Roja

These kid-friendly Baked Carnitas Empanadas are full of tasty carnitas, seasoned rice and plenty of melty cheese in a flaky crust.

Serves 8

20 Minutes

15 Minutes

  • 2 packages prepared pie crust (4 crusts)
  • 1 package Del Real Carnitas
  • 1 package Del Real Arroz
  • 2 cups Mexican blend cheese
  • 1 cup Del Real Salsa de Molcajete Roja
  • 1 egg plus water for egg wash

Preheat oven to 425 degrees. Line 2 large baking sheets with parchment paper, set aside. Roughly chop carnitas, add to a large bowl. Mix in rice, cheese and salsa, stir to combine. Set aside. In a small bowl whisk egg with 1 tablespoon water, set aside. Roll pie crust out on a lightly floured surface. Use a 4 inch biscuit cutter or bottom of a glass to cut 5-6 dough rounds. Evenly space dough on baking trays. Repeat with remaining pie crusts. Spoon desired amount of filling onto a round. Brush edge with egg wash. Fold round in half over filling, pinch edges to seal. Repeat with remaining dough rounds. Brush with egg wash. Bake 12-14 minutes until golden brown.