We adore @fossilfarmsmarketkitchen #wildboar#empanadas! Insanely good #partyfood, especially for the #holidays! If you can't make it the store to pick them up, order the #wildboarshoulderroast & #wildboarbelly from our website and make at home. #seasonseating#seriouseats#ohmydelish#whatscooking#njfood#yummy#fossilfarmsallnaturalmeats . 2 lb. Fossil Farms Wild Boar shoulder roast 1 lb. Fossil Farms Wild Boar belly 1 lb. tomatoes ½ lb. Anaheim peppers ½ lb. onion, chopped ¼ lb. garlic, chopped 2 tbsp. ground cumin 2 tbsp. ground coriander ½ lb. Queso fresco, crumbled ¾ lb. shredded cheddar cheese 4 oz. cilantro, chopped . Season wild board shoulder and belly with salt, pepper and your favorite BBQ rub. Cook in a smoker or oven at 200 degrees for 6 hours. Add tomatoes and peppers for the last 45 minutes. Remove and let cool. Shred the shoulder and belly and mix together. Blend the tomatoes with the peppers in a food processor. Sauté onion and garlic. Add spices at very end to toast slightly. Mix together blended tomatoes and peppers with shredded meat, onion and garlic, cheese and cilantro. Season to taste with salt and pepper. . Dough 1 3/4 lb. All-purpose flour 1 tbsp. salt 10 oz. whole butter, cubed 3 ea. eggs ¾ cup of cold water 1 oz. white wine vinegar . Cut cold butter into flour mix until evenly distributed and resembles crumbs. Whisk together eggs and water mixture. Stir in egg and water mix into the flour using a wooden spoon. When mixed, begin to gently press dough together with your hands, DO NOT KNEAD the dough. When dough is together cover with plastic and lest chill in refrigerator for at least 20 minutes. Roll out a section of dough on a floured surface to about 1/3 inch. Punch out 4 inch rounds using a cookie cutter. Place 2 ounces of wild boar filling on dough rounds. Fold the round over the filling and pinch edges to seal. Deep fry or bake at 350 degrees until golden brown.