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Pork Empanadas

Pork empanadas are a tasty, handheld pastry filled with a cheesy shredded pork filling. 

Pork Empanadas

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.

Pork Empanadas

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.

Pork Empanadas

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!

Pork Empanadas

Pork Empanadas

Pork Empanadas

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Appetizer, Main
Cuisine: Mexican
Servings: 8 - 10 Small Empanadas
Author: Pam - For the Love of Cooking

Equipment

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.
  • Place into the oven and bake for 10-12 minutes, or until golden brown. Serve with salsa, guacamole, and sour cream. Enjoy!
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11 Comments

  1. 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?

    1. 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

    2. 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