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1
Preheat the oven to 425 degrees F.
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2
Add the oil to a large saute pan over medium-high heat.
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3
Season the pork with chili powder, salt and pepper, to taste, and quickly sear for 2 minutes.
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4
Remove from the pan to a bowl and cool slightly.
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5
Add the scallions, cilantro, chipotles and queso fresco and mix well.
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6
Roll out the pie rounds on a lightly floured surface and using a 3-inch biscuit cutter, punch out rounds of dough.
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7
Put about 2 tablespoons of the filling, off-center, on each dough round.
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8
Brush the edges of the dough with beaten egg.
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9
Fold the dough over the filling and crimp the edges with a fork.
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10
Arrange them on a half sheet tray lined with parchment paper and brush the tops with remaining beaten egg.
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11
Bake until nicely browned, about 13 to 15 minutes.
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12
Remove the empanadas from the oven and arrange them on a platter.
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13
Serve with the dipping sauce.
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14
Dipping Sauce:
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15
In the same pan the pork was cooked in, add the butter.
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16
Turn the heat to high and add the shallots.
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17
Cook the shallots until nicely caramelized, about 4 to 5 minutes.
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18
Add the shallots, avocado, olive oil, red wine vinegar and sour cream to a blender.
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19
Season with salt and pepper, to taste, and puree until smooth and velvety.
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20
Transfer to a serving bowl and serve with the empanadas.
