Prepare these tasty south-of-the border turnovers as an entree or as appetizers.

Empanadas with Cotija

1/4 cup canola or olive oil
2 quarts sweet onion, chopped
6 cloves garlic, minced
2 cups carrot, shredded
1 cup dark seedless raisins
1 1/2 quarts pork roast, cooked, shredded
1 1/2 cups barbecue sauce
3 cups Wisconsin Cotija cheese, crumbled
Salt and ground black pepper to taste
Prepared pastry dough cut into 24 (6-inch) circles
Egg wash, as needed

1. In skillet, heat oil; add onion and garlic; sauté 2 minutes.
2. Stir in carrots and raisins; continue cooking 3 minutes.
3. Add pork and barbecue sauce; heat through.
4. Remove from heat and cool.
5. Stir in cheese and adjust seasoning to taste.
6. Cover and refrigerate until ready to use.
7. Place pastry circles on clean, dry surface.
8. Place 1/2 cup prepared pork filling in center of each circle. Fold in half to enclose. Crimp edges with fork.
9. Place each filled pastry/empanada on a parchment-covered sheet pan and brush with egg wash.
10. Bake in 400°F (205°C) oven 12 to 15 minutes or until browned and baked through.
11. Serve immediately or cool and reheat as needed.

Makes 24 entree servings.

To make 48 appetizers, cut into pastry into 48 (3-inch circles) and fill with 1/4 cup filling.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.