Pork empanadas are spicy pork mince pies that make a great light lunch, supper, or even lunchbox snack! The carrot adds a hint of sweetness to the filling, although you could try using beetroot instead if you prefer. Empanadas are South American filled pastries that can be made with a range of fillings. Our pork empanadas are easy to make, and make a fun and flavourful addition to any picnic spread.
- 450g plain flour
- 125g butter, at room temperature
- 1 large free-range egg, beaten
- For the filling
- 1tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely crushed
- 1tsp ground cumin
- 1tsp ground cinnamon
- 1tsp paprika
- 1tsp chilli flakes
- Pinch nutmeg
- 250g pork mince
- 2 medium or 1 large carrot, peeled and grated
- 2 large hard-boiled eggs, roughly chopped
- 1 bunch mint, finely chopped
- milk, to brush pastries
- 2tbsp sesame seeds
- lemon wedges, to serve
- mayonnaise, sprinkled with black pepper, to serve
To make the pastry, blitz the flour, butter and 1tsp salt in a processor. Add the egg and enough water to pulse to a dough. Knead until smooth, then cover with clingfilm and set aside for 15 mins to rest.
Heat the oil in a large frying pan and cook the onion and garlic for 5 mins until softened. Add the spices, cook for another min, then add the pork mince and cook for 5-8 mins until crispy and cooked through. Set aside to cool.
Preheat the oven to 200C. Roll out pastry to 3mm thick, then cut 12 x 12cm-diameter circles with a pastry cutter or side plate.
In a large bowl, mix the grated carrot, chopped eggs and mint into the mince mixture. Place 2-3 large tbsp of the mixture into the centre of a pastry disc, brush the edges with a little water, then fold and crimp to seal. Place on a baking tray and repeat with the remaining discs. Brush empanadas with a little milk and top with sesame seeds. Bake for 20-25 mins until golden brown and cooked through. Remove from the oven and serve the pork empanadas with lemon wedges and mayonnaise.