Ingredients

• 2 cups Byron's Fully Cooked Pork BBQ
• 2 Tablespoons red onion, finely minced
• 1/4 cup dill pickles, minced
• 1/2 cup sharp Cheddar cheese, shredded
• 2 packages prepared pie dough (recommended: Pillsbury refrigerated pie dough)
• 1 egg, lightly beaten
• BBQ sauce for dipping

Preparation

1. Prepare BBQ according to package instructions.
2. Preheat oven to 350°F. Coat a baking pan with non-stick cooking spray; set aside.
3. In a medium mixing bowl, combine BBQ, onion, minced pickles, and cheese.
4. Roll out pie dough and cut into circles using a 3 inch biscuit cutter. Brush egg wash around edges of each circle. Place a scant tablespoon of BBQ mixture in center of each circle. Carefully fold over the circle to form a semicircle. Crimp the edges with a fork; place on prepared baking pan. Brush tops of empanadas with egg wash and bake for 22 to 25 minutes, or until golden brown.
5. Serve with your favorite BBQ sauce for dipping.