Jersey Pork Roll Empanadas Recipe

Make dough

In a large bowl whisk together 2.5 cups all-purpose flour, 1 tsp salt, and 1 tsp sugar. Add the cold cubed butter and cold shortening (if using). Using a pastry cutter or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add liquid

Mix 1 tablespoon apple cider vinegar into 1/2 cup ice water. Drizzle the liquid into the flour mixture a few tablespoons at a time and gently stir with a fork until the dough begins to come together. Add only enough water to hold dough; it should be shaggy but cohesive.

Chill dough

Turn the dough onto a lightly floured surface, form into a flat disk about 1" thick, wrap tightly in plastic, and refrigerate for at least 30 minutes (up to 2 hours) before rolling.

Prepare pork roll

Slice 10 oz pork roll into 1/4" dice. Heat 1 tablespoon neutral oil in a skillet over medium heat. Add the diced pork roll and cook until edges brown and some fat renders, about 4–5 minutes. Transfer to a plate lined with paper towel to remove excess grease.

Sauté aromatics

Leave a thin film of fat in the skillet, reduce heat to medium-low, add 1/2 cup finely diced yellow onion and 1 tsp minced garlic. Sauté until translucent and soft, about 3–4 minutes. Let cool slightly.

Combine filling

In a mixing bowl combine the cooked pork roll, sautéed onion and garlic, 6 oz shredded or thinly sliced white American cheese, 1/2 tsp black pepper, 1/4 tsp smoked paprika, and 2 tbsp thinly sliced chives or scallions. Stir to combine. Taste and adjust seasoning — no additional salt usually needed because pork roll and American cheese are salty.

Prepare egg wash

Lightly beat 1 egg in a small bowl and set aside for brushing empanada edges and tops.

Roll and cut dough

Preheat oven to 400°F (200°C). On a lightly floured surface roll chilled dough to about 1/8" thickness. Using a round cutter (4.5–5" diameter) cut 10 circles. Re-roll scraps as needed.

Fill and seal

Place about 2 heaping tablespoons of the pork roll and cheese filling in the center of each dough circle. Brush the inner edge with a little egg wash. Fold dough over to create a half-moon and press edges to seal. Crimp the edges with a fork to ensure they are well sealed. Repeat with remaining circles.

Finish and bake

Place empanadas on a parchment-lined baking sheet. Brush tops lightly with the reserved egg wash and poke two small vents in each top with a paring knife. Bake in the preheated oven for 18–22 minutes, until golden brown and crisp. Rotate the pan once halfway through baking for even color.

Cool

Remove from oven and let empanadas rest on a rack for 5 minutes before serving so filling sets slightly.

Make sauce

While empanadas bake, whisk together 1/2 cup ketchup, 2 tablespoons sriracha, 1 teaspoon apple cider vinegar, 1 teaspoon honey (or brown sugar), 1/2 teaspoon Worcestershire sauce and 1/8 teaspoon salt in a small bowl until smooth. Taste and adjust heat or sweetness to preference.

Serve

Transfer sauce to a small serving bowl alongside warm empanadas. The sauce can be made up to 2 days ahead and refrigerated.