Pulled pork empanadas

I can eat so many empanadas and Bob keeps making them for me :)

Empanadas
10 Goya empanada skins
Vegetable oil for frying

Filling
3 cups Pulled pork
1 onion chopped and sautéed
1 cup rinsed black bean
1/2 cup cheddar cheese
1/2 cup Pepper jack cheese
1/4 cup chopped cilantro
2 T hot sauce optional
1/4 pomegranates


Mix together all filling ingredients.

Layout empanada shells and brush the edges of each empanada with water so it will seal. Place heaping spoonful of the mixture in the center of each shell. Fold the shell in half and press edges with your fingers. Then use a fork to fully seal the edges.

Heat vegetable oil on medium heat in pan until the bottom is coated about 2 inches. Add the empanadas to the hot oil and fry until brown on all sides. Add more oil if need as you cook the rest in batches.

Serve with your favorite sauce: chipotle mayo is my favorite.

You can pre-make a lot of them and freeze them.

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