Best Pork Empanadas Recipes

PORK EMPANADAS

Steps:

• To make the filling: Place pork in a large pot and cover with water. Add onion, garlic, salt, oregano, cumin and bay leaves. Bring to a boil, reduce heat and simmer for 1 1/2 hours. While pork is cooking, prepare dough.
• To make the dough: Sift together the flour, masa harina, baking powder and salt. Add the shortening to the dry ingredients and mix well. In a separate bowl, beat together the egg and 1/2 cup milk. Make a well in the center of the dry ingredients. Add the egg mixture and stir with a fork until the dough comes together in a ball. Divide the dough into 16 even pieces and roll each piece into a ball. Place in a container, cover, and refrigerate.
• Preheat oven to 375 degrees F (190 degrees C).
• After the pork has simmered for 1 1/2 hours, remove from liquid. Place pork in a baking dish and bake for 1 hour or until meat shreds easily with fork. Remove from oven (keep oven turned on) and shred into small pieces. Add salsa to shredded pork.
• Lightly grease a baking sheet.
• On lightly floured surface, flatten a piece of dough with the palm of your hand. With a rolling pin, roll out the dough to make a 5-inch circle about 1/8-inch thick. Place 2 to 3 tablespoons of filling in the center of the dough circle. Brush edges of dough with milk. Fold dough over filling. Pinch edges together. Crimp with fork to seal.
• Place on prepared baking sheet and repeat with remaining empanada dough. Leftover filling can be frozen or used in tacos, tamales, or burritos.
• Bake in preheated oven until golden, about 20 minutes. Remove to rack and cool for about 5 minutes. Serve warm.

SPICY BEEF AND PORK EMPANADAS RECIPE BY TASTY

Steps:

• Blend all the cashew cream ingredients in a blender until smooth. Set aside.
• Fry onion and garlic for a few minutes, then add the ground pork and the ground beef, seasoned with salt and pepper. Continue stirring and browning the meat until cooked through, about 3-5 minutes.
• Add all the fruit, raisins, almonds, and pine nuts, stir to combine, then remove from heat and chill.
• Poach the poblano pepper, remove the skin. Open and remove the seeds and veins, then cut into strips. Set aside.
• Preheat oven to 500˚F (250˚C) (or as high as your oven will go).
• For the empanada dough, mix flour, butter, salt and milk, kneading into a dough. Add egg, then knead until firm.
• Pinch off a bit of dough and flatten into a circle, adding two strips of chile poblano and the meat filling.
• Put a bit of water on your finger and wet the edge of half the empanada. Close the empanada and use a fork to seal the edges.
• Brush with an egg wash before putting on a baking sheet.
• Bake 20-25 minutes or until golden brown.
• Top the empanadas with cashew cream and garnish with pomegranate and cilantro.
• Enjoy!

INSTANT POT PORK EMPANADAS

Steps:

• For Abuela Chabe's Seasoning: Stir together the annatto (if using), cumin, garlic powder, onion powder and curry powder in a small bowl (see Cook's Note).
• For the empanadas: Put the chiles de arbol, garlic and 1 cup water in a 6- or 8-quart Instant Pot® multi-cooker and set to high saute (see Cook's Note). Stir 2 tablespoons salt into Abuela Chabe's Seasoning, then roll the pork into the mixture, packing it into all the crevices. Set the Instant Pot® trivet in the bottom of the multi-cooker and place the pork on top. Set to pressure cook on high for 1 hour. After the pressure cook cycle is complete, follow the manufacturer's guide for natural release and wait until the natural release cycle is complete, about 10 minutes. Be careful of any remaining steam and unlock and remove the lid.
• Preheat the oven to 350 degrees F.
• Transfer the pork to a cutting board and cut against the grain into 1/2-inch slices. Transfer the slices to a medium bowl. Remove the trivet from the Instant Pot® and transfer the garlic cloves to the bowl with the pork. Discard the chiles and set the liquid aside. Shred the pork and garlic, then add 3/4 cup of the liquid and stir to combine. Taste, adding more liquid if necessary. Let the pulled pork cool to room temperature.
• Spray 2 baking sheets with nonstick cooking spray. Brush the bottom half edge of an empanada disc with beaten egg, then place 1/4 cup pulled pork in the center. Bring together the bottom and top edges of the disc to form a half moon shape, then place the empanada on a flat surface. Use a fork to press and seal the edges closed, then brush the top with beaten egg. Repeat with the remaining empanada discs and pulled pork and transfer to the prepared baking sheets. Bake until the empanadas are dark golden brown, 17 to 20 minutes.
• For the guasacaca: Put the vinegar, garlic, jalapeños, avocado, cilantro, onions, sugar and a pinch of salt in a blender and process until smooth. Taste for seasoning and add more salt or sugar, if necessary. The guasacaca can be refrigerated in an airtight container for up to 5 days. Makes 1 3/4 cups (see Cook's Note).
• Serve the empanadas with the guasacaca if desired.

EMPANADAS WITH SPICY PORK

Steps:

• Toast spices in small, heavy skillet over medium-high heat, shaking pan often, 2 to 3 minutes. Be careful not to scorch spices. Let cool, finely grind, and combine with garlic.
• Heat oven to 425 degrees. Bring pork to room temperature; rub with spice mixture. Roast in a heavy roasting pan until pork is very well done and falling off the bone, about 2 1/2 hours. Let stand until cool enough to handle. Trim fat and remove pork from bone. Dice into small pieces, cover, and set aside.
• Heat oil in large skillet over medium heat. Add onions; saute, stirring, until soft, about 5 minutes. Add pork, 2 cups salsa verde, 1 1/2 teaspoons salt, pepper, and stock. Simmer until liquid starts to thicken, 5 to 8 minutes.
• Whisk together flour, shortening, remaining 1/2 teaspoon salt, and baking powder in bowl. Add 2 1/2 cups warm water; knead dough until smooth. Cover; let stand 10 minutes. Divide into 60 1 1/2-inch balls; cover with plastic.
• Lightly flour work surface; roll out each dough ball to 3 1/2-inch disk. Place 1 heaping tablespoon pork filling in center of each; fold dough to enclose filling and form a half moon. Seal edges by crimping with fork.
• Preheat oven to 425 degrees. Arrange empanadas on parchment-lined baking sheets; generously brush with butter. Bake 2 pans (meanwhile, refrigerate others) until light brown, 20 to 25 minutes; rotate pans between racks halfway through. Let cool slightly; bake remaining pans. Serve with remaining salsa verde.

PORK PICADILLO EMPAñADAS WITH CHIPOTLE SALSA

Steps:

• For filling:
• Heat oil in large nonstick skillet over medium-high heat. Add pork, serrano chili, chili powder, cumin, cinnamon and allspice to skillet and stir 3 minutes. Add raisins and lime juice; boil until almost all liquid evaporates, about 1 minute. Remove from heat. Mix in almonds and sour cream. Season with salt and pepper. Cool.
• For dough:
• Butter 2 large baking sheets. Mix flour, Masa Harina, baking powder and salt in large bowl. Stir in melted butter. Whisk water and 1 egg in small bowl to blend. Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes. Working with half of dough at a time, roll out on floured surface to 1/8-inch thickness. Using 3 3/4-inch-diameter biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half.
• Whish remaining egg in small bowl to blend. Place 1 tablespoon filling in center of each dough round. Lightly brush edges with egg. Fold dough over, pressing edges with fork to seal. Place on prepared baking sheets. (Can be made 1 day ahead. Cover with plastic wrap; chill.)
• Preheat oven to 375°F. Brush empanadas with beaten egg. Bake until light golden brown, about 25 minutes. Serve with Chipotle Salsa and sour cream.

PORK EMPANADAS WITH THYME

Steps:

• Set a steamer basket in a pot with 2 inches boiling water. Add potato, cover, and cook until tender, 10 to 15 minutes. In a large skillet, heat oil over medium. Add onion and garlic; cook, stirring occasionally, until onion softens, 5 to 7 minutes. Raise heat to high and add pork, thyme, and sage; cook, breaking up meat with a spoon, until pork is no longer pink, about 4 minutes. Add flour; cook, stirring, until blended, about 30 seconds. Add raisins (if using) and 2 tablespoons water; cook until thickened, about 1 minute. Remove from heat and stir in potato, pine nuts (if using), and vinegar. Season filling with salt and pepper and let cool.
• Preheat oven to 400, with racks in upper and lower thirds. On a floured surface, divide dough in half and roll each piece to an 1/8-inch thickness. Using a 6-inch cookie cutter or plate as a guide, cut out 8 circles. Place 1/4 cup filling on half of each circle, leaving a 1/2-inch border. Brush edge of dough with water; fold top half over filling. Press edges to seal, then crimp firmly with a fork.
• Transfer empanadas to two baking sheets lined with parchment. In a bowl, beat egg with 1 tablespoon water. Brush empanadas with egg wash and top with thyme sprigs. Bake until golden brown, 30 to 40 minutes, rotating sheets halfway through.

PORK EMPANADAS

Steps:

• In a large bowl or food processor combine flour, masa harina, baking and baking powder. Cut in lard and a slowly add in the water.
• Knead dough on lightly floured surface until smooth. Shape into 12 balls and refrigerate for 20 minutes.
• Preheat oven to 450°F Roll out each ball of dough into a 6 inch circle. Drop about 2 tablespoons of pork in the center of each circle.
• Fold the circles and seal the dough using a fork or pastry tool. Brush with milk. Bake for about 20 minutes or untill golden brown.

PORK AND POTATO EMPANADAS WITH CHARRED TOMATILLO SAUCE

Steps:

• For the filling: Coat a large wide pot with extra-virgin olive oil and set over medium-high heat. Add the pork, cumin and some salt, and cook until the pork is cooked through. Using a slotted spoon, remove the meat and set aside. Return the pan to the heat, and coat with more oil if needed. Add the onions, season with salt and cook for 4 to 5 minutes. Toss in the poblanos and cook for 3 to 4 minutes. Add in the garlic and cook for 1 minute. Return the pork to the pan and add the potatoes. Season with salt, and stir to combine. Add the cilantro and stir to combine. Add the wine and scrape the crud off the bottom of the pan. Then add the stock and bay leaf. Taste and season if needed. Bring to a boil and then reduce to a simmer. Partially cover and simmer for 10 minutes. Remove the lid and continue to cook, stirring frequently, until most of the liquid evaporates. The filling should be saucy but not soupy. Remove the bay leaf and cool the filling completely.
• For the dough: In a large bowl, sift together the flour, masa harina, baking powder and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup water, and work it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
• Lightly dust a rolling pin and a clean surface with flour. Divide the dough in half. Refrigerate half of the dough and roll out the other half of the dough to 1/8-inch thick. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough. Repeat with the remaining dough.
• In a small bowl, beat the egg with 1 tablespoon water. Spoon 2 generous tablespoons of the filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill for at least 30 minutes.
• For the sauce: Preheat a grill pan to high heat. Grill the tomatillos on all sides until charred, then remove and cool. When cool enough to handle, coarsely chop the tomatillos.
• Coat a large saute pan with oil and set over medium heat. Add the garlic, jalapenos and half of the cilantro, and cook for 2 minutes. Add the tomatillos, season with salt and stir to combine. Cook, stirring occasionally, for 7 to 8 minutes. Remove from the heat and add the lime zest and juice and the remaining cilantro. Transfer to a food processor and puree until smooth.
• Preheat the oven to 375 degrees F. Grease a baking sheet.
• Place the empanadas on the prepared baking sheet and brush the tops with some egg wash. Using a fork, prick a few holes in the tops of the empanadas for the steam to escape. Bake until golden brown, 30 minutes.
• Serve hot with the charred tomatillo salsa.

CHILI PORK EMPANADAS WITH AVOCADO DIPPING SAUCE

Steps:

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

PORK AND SWEET POTATO EMPANADAS

Steps:

• For the pork: Combine the spices in a medium bowl. Mix 1/4 to 1/2 cup of the spice mixture with the pork, until completely coated, and let marinate for 2 hours. (Reserve the remainder of the spices for another time.) In a large pot add the pork and enough water to cover and bring to a boil. Reduce the heat and simmer until the meat pulls apart easily. Set aside to cool. Shred with a fork.
• For the dough: In a large bowl combine the dry ingredients and shortening and mix. Add small amounts of the water at a time until the dough forms. Knead for a few minutes, and then wrap the dough in plastic and allow to rest for 1 hour. After the dough rests, on a floured table roll out the dough to 1/8-inch thick. Cut 4-inch disks and set aside in the refrigerator. Excess scraps can be rolled again for more disks, just allow the scrap ball to rest before rolling.
• For the filling: In a large bowl, combine the shredded pork with the sweet potato, black beans, cilantro, cinnamon and some salt and pepper. Mix well. In another bowl, mix equal parts cold water and flour to use as a binder for the empanadas. Fill the dough disks with a generous spoon of the filling, brush the outer edges with the flour and water mix and then fold over so it looks similar to ravioli. Crimp the edges with a fork and set aside for frying.
• For the salsa and glaze: In a medium bowl, mix all the ingredients for the salsa. In a separate bowl combine the ingredients for the glaze.
• Preheat 3 inches of oil in a large saucepan or Dutch oven to 350 degrees F.
• In batches, fry the empanadas for 3 to 5 minutes or until they are golden brown. Brush the empanadas with the chipotle-honey glaze and serve on a bed of the salsa. Garnish with fresh cilantro sprigs and some of the glaze.

DOUGH FOR PORK EMPANADAS WITH THYME

Steps:

• In a food processor, pulse all-purpose flour (spooned and leveled), baking powder, and coarse salt. Add minced fresh sage and thyme; pulse until combined. Add cold unsalted butter, cut into pieces; pulse until mixture is the texture of coarse meal, with a few pea-size pieces butter remaining. Add 1 cup ice water; pulse until dough is crumbly but holds together when squeezed (add up to 1/4 cup water, 1 tablespoon at a time, if needed). Turn dough out onto a lightly floured work surface and knead just until dough comes together, 4 to 5 times.

PIGGY PIE SPICY PORK EMPANADAS

Steps:

• For filling: Heat oil in large nonstick pan over medium-high heat. Add pork, serrano, chili powder, cumin, chipotle powder, cinnamon, and allspice to the skillet and stir for 3 minutes. Add raisins and lime juice, bring to a boil and cook until almost all liquid evaporates, about 1 minute. Remove from heat. Mix in the almonds and sour cream. Season with salt and pepper. Cool.
• For dough: Butter 2 large baking sheets. Mix flour, masa harina, baking powder, and salt in large bowl. Stir in melted butter. Whisk water and 1 egg in a small bowl to blend. Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes. Working with half of dough at a time, roll out on floured surface to 1/8-inch thickness. Using a 3-inch diameter biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half. Whisk remaining egg in a small bowl to blend. Place 1 tablespoon filling in center of each dough round. Lightly brush edges with egg. Fold dough over, pressing edges with fork to seal. Place on prepared baking sheets. Cover with plastic wrap; chill. Note: dough can be made 1 day ahead.
• Preheat oven to 375 degrees F. Brush empanadas with beaten egg. Bake until light golden brown, about 25 minutes.

BEEF/PORK EMPANADAS (ADOPTED 2006)

Steps:

• FOR DOUGH:.
• Put flour and salt in Cuisinart, pulse to combine.
• Add cold lard and butter, pulse to form crumbs.
• Add water and pulse until it just comes together.
• Chill at least 30 minutes.
• Roll out and cut out circles.
• FILLING:.
• Saute meat, drain fat.
• Saute onions for 2 minutes, add garlic, almonds and raisins and saute for 2 minutes more.
• Place tomato, chiles, lime juice, salt and pepper in blender.
• Puree until smooth.
• Add puree, cumin, cloves, cinnamon meat and onion to skillet.
• Cook 5 minutes or until excess liquid evaporates.
• Cool. Fill pastry circles, fold and crimp with fork.
• Refrigerate or freeze.
• Bake frozen for 20 minutes at 400ºF.

ATHENIAN RANCH PORK EMPANADAS #RSC

Steps:

• Preheat oven to 400°F Line 2 cookie sheets with cooking parchment paper; Set Aside.
• In a medium nonstick skillet, heat one tablespoon extra virgin olive oil over medium heat. Add fresh ground pork and cook until pork is fully cooked; about 6-8 minutes.
• On a clean work surface, unroll refrigerated pizza dough. Roll or press dough 1/4 inch thick. Cut into 6 equal squares. In large bowl combine pork, chopped red bell pepper, shallots, artichoke hearts, greek seasoning, fresh parsley, Parmesan cheese, feta cheese, cayenne pepper, Greek yogurt, 1/3 cup Hidden Valley Original Ranch Dressing, kalamata olives, 1/2 teaspoon Sicilian sea salt, and 1/4 teaspoon cracked black pepper. Place 2 tablespoons ranch pork mixture on center of each pizza dough square. Fold each pizza dough square in half diagonally to make triangle; press edges to seal with tines of fork. Place on prepared cookie sheets. Spray empanadas with olive oil cooking spray, and sprinkle with the remaining Sicilian Sea Salt and cracked black pepper. Bake 12 to 15 minutes or until golden brown. Serve Athenian Ranch Pork Empanadas with Remaining Hidden Valley Original Ranch Dressing for dipping. Serves: 6, prep time: 20 minutes, cooking time: 15 minutes.

CABBAGE & PORK EMPANADAS

Steps:

• For the filling, heat the oil in a large pan and cook the shallot for a few mins until beginning to soften. Add the pork and stir-fry for 3-4 mins then add the kale and paprika, cover tightly and simmer gently for 20 mins until the pork and cabbage are both tender. Stir in the raisins, pine nuts and honey, season and leave to cool.
• Meanwhile, place the flour, egg, butter, sunflower oil and some salt in a food processor. Add the juice and whizz together to make a smooth, soft dough. Wrap in cling film and chill.
• Heat the oven to 190C/170C fan/ gas 5. Shape the dough into 12 balls then roll each one out to make a 12cm round. Stir the cheese into the cold filling then divide it between the rounds. Fold each in half to enclose the mixture then, using your fingertips, crimp or twist the edges to neatly seal. Can be chilled for up to 12 hrs.
• Transfer the empanadas to a non-stick baking sheet, brush with a little milk and bake for 20-25 mins until golden.

MINI PORK EMPANADAS

Steps:

• BEAT cream cheese spread and butter in large bowl with mixer until blended. Gradually add flour, mixing well after each addition. Shape into ball. Refrigerate 1 hour.
• MEANWHILE, brown meat with onions in large saucepan. Stir in bouillon and spices. Remove from heat. Add potatoes; mix well. Cool completely.
• HEAT oven to 400ºF. Roll out dough on floured work surface to 1/4-inch thickness. Use 3-inch cutter to cut dough into 40 rounds, rerolling dough scraps as necessary.
• SPOON 1-1/2 tsp. meat mixture onto center of each dough round; brush edge with egg. Fold in half; press edges together with fork to seal. Place on baking sheet sprayed with cooking spray. Cut small slits in tops to vent; brush with remaining egg.
• BAKE 18 to 20 min. or until golden brown.

MINI PORK EMPANADAS

Steps:

• Beat cream cheese spread and butter in large bowl with mixer until blended. Gradually add flour, mixing well after each addition. Shape into ball. Refrigerate 1 hour.
• Meanwhile, brown meat with onions in large saucepan. Stir in bouillon and spices. Remove from heat. Add potatoes; mix well. Cool completely.
• Heat oven to 400ºF. Roll out dough on floured work surface to 1/4-inch thickness. Use 3-inch cutter to cut dough into 40 rounds, rerolling dough scraps as necessary
• Spoon 1-1/2 tsp. meat mixture onto center of each dough round; brush edge with egg. Fold in half; press edges together with fork to seal. Place on baking sheet sprayed with cooking spray. Cut small slits in tops to vent; brush with remaining egg.
• Bake 18 to 20 min. or until golden brown.
• Variation: Use the jalapeno cream cheese

MINI PORK EMPANADAS

Steps:

• Beat cream cheese spread and butter in large bowl with mixer until blended. Gradually add flour, mixing well after each addition. Shape into ball. Refrigerate 1 hour.
• Meanwhile, brown meat with onions in large saucepan. Stir in bouillon and spices. Remove from heat. Add potatoes; mix well. Cool completely.
• Heat oven to 400ºF. Roll out dough on floured work surface to 1/4-inch thickness. Use 3-inch cutter to cut dough into 40 rounds, rerolling dough scraps as necessary.
• Spoon 1-1/2 tsp. meat mixture onto center of each dough round; brush edge with egg. Fold in half; press edges together with fork to seal. Place on baking sheet sprayed with cooking spray. Cut small slits in tops to vent; brush with remaining egg.
• Bake 18 to 20 min. or until golden brown.

PULLED PORK EMPANADAS WITH APPLE CHIMICHURRI

Steps:

• For the pork:
• In a small bowl mix together all ingredients except pork. Add the pork to a large bowl, pour in the marinade mixture and mix together until the pork is well coated.
• For the dough:
• Preheat oven to 400 degrees F.
• In a large bowl, mix together flour, cornmeal, baking powder, salt, and sugar and cut in butter until the mixture is crumbly. In a small bowl, lightly beat the eggs and mix in the water, lemon juice, milk, lemon peel and corn. Add the wet mixture to the dry mixture and combine to form a soft and pliable dough. Knead the dough until fully mixed. On a floured surface, roll the dough out to 1/4-inch thickness and cut into 5-inch rounds.
• Fill each round with 1 to 2 tablespoons of meat filling. Fold the dough in half and dab the edges with water to seal. There should be a 1/2-inch of dough to work with to form the seal. For a tight seal, press with the tines of a fork all around the edge of the empanada. Transfer the empanadas to a lightly buttered baking sheet and bake for 10 to 15 minutes.
• Arrange the empanadas on a serving platter.
• For the chimichurri:
• In a small saute pan over medium-low heat, add 2 tablespoons of oil. Add the apples, lemon juice, parsley, onions and apple cider vinegar and saute until onions and apples become soft, about 3 minutes.
• In a serving bowl, add 6 tablespoon olive oil. Add the sauted apple mixture to the bowl and stir to combine. Season with salt and pepper, to taste, and serve on top of the empanadas.