Yield:
3 Empanads

Ingredients

3 Unit Rich's Logo Southern Style Biscuit Dough Round (#08405)
1/2 C Rich's Logo Hickory Smoked Pulled Bar-b-q Pork Seasoned, 2 5-lb Bags (#09067)
1/4 C Rich's Logo Double-rub Pulled Beef Brisket With Seasoning Marinade, 2 5lb Bags (#09068)
2 tbsp. Nopal Cactus, Diced
2 tbsp. Shiitake Mushrooms, Diced
4 tbsp. Red Onion, Diced, Divided
1 tbsp. Olive Oil
1/3 C All-purpose Flour
2 tbsp. Gochujang Paste
1 tbsp. Soy Sauce
1 tbsp. Rice Vinegar
3/4 C Honey, Divided
1 tsp. Sesame Oil
2 Unit Garlic Cloves, Minced
1 tsp. Fresh Ginger, Grated
2 tbsp. Water
1/2 C Mexican Cream Sauce
1/4 C Mayonnaise
2 tbsp. Yuzu Juice
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/2 tsp. Lemon Zest
3 tbsp. Hot Sauce
2 tbsp. Red Pepper Flakes
Salt To Taste

Directions

1
 Thaw out the biscuit dough, pulled pork, and pulled beef.
2
 Make the gochujang sauce and the hot honey.
3
 For the gochujang sauce, whisk together the gochujang, soy sauce, rice vinegar, and 1 tablespoon of honey.
4
 Add the garlic cloves, grated ginger, 2 tbsp of red onions and sesame oil. Then add a splash of water until it reaches your desired consistency.
5
 Taste and adjust with more spices or heat if needed. When satisfied, set aside.
6
 For the hot honey sauce, heat 1/2 cup of honey on low in a small saucepan. Ensure the honey does not boil.
7
 Add the red pepper flakes and hot sauce. Gently warm for 2-3 minutes, continuously stirring.
8
 Remove the heat and let it sit for 5 minutes to infuse. Strain to remove the red pepper flakes. Set aside.
9
 Add the gochujang sauce to the pulled beef. Mix well and set aside.
10
 Add the hot honey sauce to the pulled pork. Mix well and set aside.
11
 Sauté diced cactus, mushrooms, and 2 tbsp of red onions until transparent. Set to the side.
12
 Take the thawed biscuit dough and roll each out to 4"-5" in diameter.
13
 Fill one biscuit with pulled pork, one with pulled beef, and one with sautéed vegetables.
14
 Fold dough over to form an empanada. Crimp the edges tight with a fork and toss in flour.
15
 Fry at 350°F until golden brown. Ensure the interior temperature reaches 165°F.
16
 Make the honey-yuzu crema sauce by whisking together the mexican crema and mayonnaise in a small mixing bowl.
17
 Add the yuzu juice, 2 tbsp of honey, garlic powder, onion powder, and salt. Mix until smooth.
18
 Add the lemon zest and chill for 15 minutes. Set aside.
19
 Place the three empanadas on a plate, add the garnish, and place the honey-yuzu crema dipping sauce on the side. Serve.