Tender pork turnovers. 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.

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Recipe Summary

prep:
50 mins
cook:
20 mins
additional:
2 hrs 35 mins
total:
3 hrs 45 mins
Servings:
16
Yield:
16 empanadas
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

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 freezer, do not thaw. Bake in preheated 350 degree oven (175 degrees C) for 25 to 30 minutes. Reheat baked frozen ones at the same temperature for 15 minutes.

Nutrition Facts

209 calories; protein 8.5g 17% DV; carbohydrates 15.4g 5% DV; fat 12.6g 19% DV; cholesterol 40.6mg 14% DV; sodium 270.2mg 11% DV. Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/22/2007
These were delicious but to save time instead of making the pastry part Goya makes empanada discos in pkgs of 10 in most grocers freezers. This saves lots of time. You can make the filling ahead of time then thaw the discos and right in the oven. Read More
(101)

Most helpful critical review

Rating: 3 stars
09/10/2006
I am not a big empanandas fan but I do love using the recipe for pulled pork and using it for tacos. Read More
(8)
41 Ratings
  • 5 star values: 12
  • 4 star values: 22
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
04/22/2007
These were delicious but to save time instead of making the pastry part Goya makes empanada discos in pkgs of 10 in most grocers freezers. This saves lots of time. You can make the filling ahead of time then thaw the discos and right in the oven. Read More
(101)
Rating: 4 stars
12/23/2003
DH devoured these. I have much more respect for people who willilingly prepare things like this on a regular basis. =) This recipe did prompt me to go buy those rings that go on your rolling pin to get the dough thickness accurate and a pastry mat with the circles. Next time I'll probably double the pastry dough recipe since I got 16 balls that ended up much too thin and tended to tear when the empanadas were shaped. DH also wants to try them with the meat filling from the Puerto Rican Meat Patties recipe on this site. Read More
(30)
Rating: 5 stars
01/25/2003
Pretty good. I added 3 ancho chiles (dried/deseeded) to meat/water mixture and after meat cooked and chiles soften I took 2 cups of reserved juices and blended with chiles this made a thicker sauce and alot of flavor. They were a hit at graduation party! Read More
(25)
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Rating: 4 stars
07/13/2003
Thank you for providing a REAL empanada recipe to the mix where most all of the others turn out to be empanada-filling recipes using pre-made pastry dough! My kids devoured these! Read More
(15)
Rating: 5 stars
12/18/2007
Excellent! Very yummy and easy to make. I made mine with cornmeal since I didn't have masa harina and they were great. These freeze beautifully so make extras! You won't believe how yummy they are! Read More
(14)
Rating: 5 stars
12/29/2003
I used a different meat filling with ancho chillies. The crust is really good. My family prefered them cooked on top of the stove using a comal instead of baked. The masa gets a really nice toasted corn flavor. The dough rolls out really well also. I will make them again. I have tried so many wonderful recipes on this website. I love it! Read More
(12)
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Rating: 4 stars
07/14/2003
This was good but I would have prefered the filling for the meat portion to be a little...juicier? Still excellent flavor and will make again. Read More
(10)
Rating: 4 stars
07/03/2007
This was really good despite the amount of the lard in there we ended up cutting that almost down to nothing to make it healthier and the taste didn't seem to be any different. Had a little difficulty finding the masa harina until I eventually went to a specialty foods store and picked this up these probably aren't the same without it! Thanks for sharing Michele. Read More
(9)
Rating: 3 stars
09/10/2006
I am not a big empanandas fan but I do love using the recipe for pulled pork and using it for tacos. Read More
(8)