Pork Empanadas
Pork empanadas are a tasty, handheld pastry filled with a cheesy shredded pork filling.
I was inspired by Larry at Big Dude’s Eclectic Ramblings when he recently made some chile verde empanadas that looked really tasty. I just happened to have a store-bought pie crust and some leftover shredded pork in the fridge so I immediately made these pork empanadas for lunch. I mixed in some Oaxaca cheese, cilantro, onion, and jalapeno with the shredded pork and folded them into small hand pies. These little beauties baked in less than 15 minutes and tasted fantastic with salsa, guacamole, and sour cream.
How to Make Pork Empanadas
Click here for the shredded pork recipe.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Heat the leftover shredded pork until warmed through. Spoon the meat into a colander in the sink and let the juices drain out completely so you won’t have soggy hand pies. Allow the pork to cool.
Combine the cooled shredded pork with the Oaxaca cheese, onion, jalapeno, and cilantro; mix well.
Lay your pre-made pie crust out on the counter. With a rolling pin, roll out the pie crust until 18 inches in diameter. Cut out 8 circles with a biscuit cutter or by using a ramekin as a guide.
Top each round with about 1 tablespoon of the mixture. Moisten the edges of the dough lightly with egg wash; fold the dough over and press with fingers to seal.
Use a fork to press around the edges then place them on the prepared baking sheet. Brush the tops of each empanada lightly with egg wash.
Place into the oven and bake for 10-12 minutes, or until golden brown. Serve with salsa, guacamole, and sour cream. Enjoy!
Equipment
- Biscuit Cutter or Ramekin
Ingredients
- ¾ cup shredded pork, heated & drained
- ¼ cup Oaxaca cheese, shredded
- 1 tbsp yellow onion, diced
- 1 tbsp jalapeno, diced
- 1 tbsp fresh cilantro, chopped
- 1 store-bought (or homemade) pie crust
- 1 small egg, well beaten
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Heat the leftover shredded pork until warmed through. Spoon the meat into a colander in the sink and let the juices drain out completely so you won't have soggy hand pies. Allow the pork to cool.
- Combine the cooled shredded pork with the Oaxaca cheese, onion, jalapeno, and cilantro; mix well.
- Lay your pre-made pie crust out on the counter. With a rolling pin, roll out the pie crust until 18 inches in diameter. Cut out 8 circles with a biscuit cutter or by using a ramekin as a guide.
- Top each round with about 1 tablespoon of the mixture. Moisten the edges of the dough lightly with some egg wash; fold the dough over and press with fingers to seal.
- Use a fork to press around the edges then place them on the prepared baking sheet. Brush the tops of each empanada lightly with egg wash.
They look so good! I want one too 🙂
Looks yummy! I have a recipe that I use that combines ground pork and turkey. They also freeze well. Don’t bother defrosting before baking. What I am looking for now is a vegetarian version that features potatoes. I had one at the farmers market a long time ago but haven’t seen them since. I have family that doesn’t eat meat. Have you seen something like this anywhere?
What size are the circles. Would 4” work, or should they be bigger?
Laurel,
I used my 4-inch glass ramekin because my biscuit cutter was a bit too small for my liking. I hope you enjoy these pork empanadas.
-Pam
Katie C.,
Combining turkey & pork is a terrific idea. I’ve seen Indian versions of potato & pea empanadas with ginger & turmeric online and Mexican versions with corn, veggies, and chiles. I think a vegetarian potato version sounds really tasty!!
-Pam
Yum! Love empanadas, and I make them too, too seldom. Terrific flavor in these. And a lovely recipe — thanks.
It looks like you made this scrumptious food easy to make.
These are so pretty! When we were in south america i got tired of seeing empanadas everywhere! but now it’s been a few years…. Love oaxacan cheese!
They look delicious Pam and I like your stuffing ingredients. Thanks for the shout out.
Delicious Empanadas! Great recipe if you follow directions correctly.
Chef Ryan,
I’m so happy you enjoyed this recipe. Thanks for taking the time to let me know.
-Pam