Pork empanadas recipe

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makes: 12
Skill: easy
Cost: cheap
Prep: 20 min
Cooking: 35 min

Nutrition per portion

RDA
Calories 308 kCal 15%
Fat 15g 21%
  -  Saturates 7g 35%
Carbohydrates 31g 15%
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  • 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.

    Ingredients

    • 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

    Method

    • 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.

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