Pork Empanada Recipe

Make the dough

In a large bowl, whisk together 3 cups flour and 1 tsp salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Stir together 3/4 cup cold water and 1 tsp vinegar. Gradually add the liquid to the flour-butter mixture, stirring with a fork until dough starts to come together. Add a little more water by teaspoon if dough is too dry, but keep it cold and slightly shaggy.

Turn the dough onto a lightly floured surface, press and knead very briefly (6–8 turns) until it holds together. Form into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 days).

Prepare the filling

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the finely chopped onion and cook until translucent, about 4–5 minutes.

Add the minced garlic and diced red bell pepper; cook 1–2 minutes until fragrant and softened.

Add the diced or ground pork to the skillet. Break up any lumps with a spatula and cook until the pork is browned and cooked through, about 6–8 minutes.

Stir in 1 tablespoon tomato paste, 1/4 cup stock, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1 teaspoon salt and 1/2 teaspoon black pepper. Reduce heat to medium-low and simmer 3–4 minutes to meld flavors and reduce excess liquid.

If using, stir in 1/4 cup chopped green olives and 2 tablespoons raisins now and cook 1 minute to warm them through. Finish with 1 tablespoon lime or lemon juice and 2 tablespoons chopped cilantro or parsley. Taste and adjust seasoning. Remove from heat and let the filling cool to room temperature (about 15–20 minutes).

Roll and fill empanadas

Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Lightly flour your work surface with the 1/4 cup flour. Roll chilled dough to about 1/8" (3 mm) thickness. Use a 4½–5" round cutter (or a bowl) to cut circles. Re-roll scraps as needed.

Place about 2 rounded tablespoons of the cooled pork filling in the center of each dough circle, leaving a 1/2" border. Brush the border with a little beaten egg (from 1 egg) to help seal. Fold dough over to form a half-moon and press edges to seal.

Crimp edges by pressing with a fork or by folding (repulgue) the edge in small pleats to create a decorative seal. Place empanadas on the prepared baking sheet about 1" apart.

Brush each empanada with the beaten egg (use additional egg if desired) to give a glossy golden finish. Use a small knife to make one or two small slits in the top of each empanada to vent steam.

Bake in the preheated oven for 18–22 minutes, until golden brown. Remove from the oven and let rest 5 minutes before serving.