Pork Empanadas


This empanada recipe makes tender pork turnovers. The filling can be used for almost anything else, such as taco filling; can be frozen, baked or unbaked. The pork and the empanada dough can be made ahead of time.

Prep Time:
20 mins
Cook Time:
2 hrs 50 mins
Additional Time:
5 mins
Total Time:
3 hrs 15 mins
16 empanadas


  • 2 pounds pork butt roast

  • 1 onion, quartered

  • 2 cloves garlic

  • ½ teaspoon salt

  • 1 teaspoon dried oregano

  • 1 teaspoon ground cumin

  • 2 bay leaves

  • 1 ½ cups all-purpose flour

  • ¾ cup masa harina

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • ½ cup lard

  • 1 egg, beaten

  • ½ cup milk

  • 1 cup chipotle salsa


  1. 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.

  2. To make the dough: Sift together flour, masa harina, baking powder, and salt. Add shortening to dry ingredients and mix well. In a separate bowl, beat together egg and 1/2 cup milk. Make a well in the center of dry ingredients. Add egg mixture and stir with a fork until dough comes together in a ball. Divide dough into 16 even pieces and roll each piece into a ball. Place in a container, cover, and refrigerate.

  3. Preheat the oven to 375 degrees F (190 degrees C).

  4. After 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 a fork. Remove from the oven (keep the oven turned on) and shred into small pieces. Add salsa to shredded pork.

  5. Lightly grease a baking sheet.

  6. On a 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 a fork to seal.

  7. Place on the prepared baking sheet and repeat with remaining empanada dough. Leftover filling can be frozen or used in tacos, tamales, or burritos.

  8. Bake in the preheated oven until golden, about 20 minutes. Remove to rack and cool for about 5 minutes. Serve warm.


You may substitute vegetable shortening for the lard, if you prefer.

These pastries can be frozen, baked or unbaked. If baking raw empanadas directly from the freezer, do not thaw. Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes. Reheat baked frozen ones at the same temperature for 15 minutes.

Nutrition Facts (per serving)

209 Calories
13g Fat
15g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 209
% Daily Value *
Total Fat 13g 16%
Saturated Fat 5g 24%
Cholesterol 41mg 14%
Sodium 270mg 12%
Total Carbohydrate 15g 6%
Dietary Fiber 2g 5%
Total Sugars 1g
Protein 9g
Vitamin C 1mg 5%
Calcium 48mg 4%
Iron 2mg 9%
Potassium 191mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love