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Pork Empanadas

These Pork Empanadas are the perfect weeknight meal idea or great for appetizers for parties or potlucks. These delicious stuffed bread pastries filled with tasty pork and vegetables -- either served fried or baked.
Prep Time30 mins
Cook Time30 mins
Resting Time for Pastry20 mins
Total Time1 hr 20 mins
Course: Appetizer, Snack
Cuisine: Filipino, Spanish
Keyword: empanada, pork, recipe, turnover
Servings: 15 Empanadas
Author: Mia


Ingredients for Pastry

  • 2 ½ cup bread flour
  • ½ tsp baking powder
  • 1 tsp salt
  • 1 tbsp sugar
  • ½ cup cold water
  • 115 grams butter cold from fridge
  • 1 tbsp vinegar
  • 1 egg

Ingredients for Filling

  • ½ kilo ground pork
  • 1 large carrot cut in small cubes
  • 1 large potato cut in small cubes
  • ¼ cup raisins
  • 1 medium onion chopped
  • 2 cloves garlic chopped
  • 2 tbsp cooking oil
  • salt and pepper seasoning
  • 2 tbsp sugar optional

For Frying Empanada

  • 3 cups cooking oil


Making the Pastry

  • Combine bread flour, white sugar, baking powder, and salt. Mix the dry ingredients using a wire whisk.
  • Add in the butter to the dry ingredients and mix them until the butter is well mixed with the flour mixture. NOTE: You can use two forks or your hands to better incorporate the butter with the flour mixture.
  • Add the egg and mix. Then add vinegar and mix.
  • Add cold water gradually while kneading until the mixture turns into a smooth dough.
  • Wrap dough in cling film and refrigerate for 20 minutes.

Making the Filling

  • Heat 2 tbsp oil in a pan over medium heat. Cook carrots and potatoes until soft then remove from pan and set aside.
  • In the same pan, saute onion and garlic. Add ground pork stir cook for a few minutes.
  • Add sugar and a pinch of salt and pepper. Mix and let simmer for 10 minutes.
  • Add carrots, potatoes, and raisins and let cook for another 5 minutes. Taste and adjust seasoning.
  • Remove from heat and transfer in a bowl to cool down.

Wrapping and Cooking Empanadas

  • Prepare a clean surface, like a chopping board, and dust with flour.
  • Get a piece of dough and press it on the surface of the chopping board. Using a rolling pin, flatten it further until thickness becomes at least half a centimeter thick.
  • Place 1 or 1½ tablespoon of filling in the center of the flattened dough.
  • Fold the dough and seal the round edges by crimping or folding it.
  • In a deep frying pan, heat oil about 3 cups and deep fry the empanadas for 3 to 5 minutes or until golden brown.
  • Place the empanadas in a bowl lined with paper towels to drain excess oil, Then transfer to a plate and serve. Bon Appetit!