Empanadas Pork Recipe

In a large bowl, whisk together 3 cups flour and 1 tsp salt until evenly combined.

Add the cold cubed butter to the flour. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.

In a small bowl, beat 1 egg with 1 tsp white vinegar and pour in 6 fl oz cold water. Gradually add the liquid to the flour mixture a few tablespoons at a time, tossing with a fork until the dough just comes together and holds when pressed. You may not need all the liquid; stop when dough is cohesive but not sticky.

Turn the dough onto a lightly floured surface, gently knead 4–6 times to bring it together. Divide into 12 equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes (up to 2 days) before rolling.

Heat 2 tbs olive oil in a large skillet over medium-high heat. Add the pork shoulder (diced or ground) and cook, stirring and breaking up meat, until browned, 6–8 minutes. If pieces are large, brown them until cooked through.

Push the pork to the side, add the chopped onion and red bell pepper to the pan. Cook until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir the pork back in (if you pushed it aside). Add 1 tsp smoked paprika, 0.5 tsp ground cumin, 0.5 tsp dried oregano, and 1 tsp sweet chili or tomato paste. Cook, stirring, 1–2 minutes to bloom the spices.

Pour in 0.25 cup stock (or water) to deglaze the pan, scraping up any browned bits. Simmer until the liquid reduces and mixture is moist but not wet, about 3–5 minutes.

Stir in 0.25 cup chopped green olives and the chopped hard-boiled eggs, if using. Season with 0.75 tsp salt and 0.5 tsp black pepper. Remove from heat and fold in 2 tbs chopped cilantro or parsley. Transfer filling to a bowl and let cool to near room temperature before assembling.

Roll and Fill

Preheat oven to 400°F (200°C) if baking, or heat oil to 350°F (175°C) if frying. On a lightly floured surface, roll each chilled dough disc into a circle about 5–6 inches (12–15 cm) in diameter and about 1/8 inch thick.

Place about 2 tablespoons of the cooled pork filling in the center of each circle, leaving a 1/2-inch border. Do not overfill.

Brush the edge of the dough with a little water or beaten egg to help seal. Fold the dough over to form a half-moon and press edges to seal. Crimp edges with a fork or fold a pleated edge to secure.

Finish & Bake or Fry

For baked empanadas: place on a parchment-lined baking sheet. Beat 1 egg with 1 tsp water and brush each empanada with the egg wash. Bake at 400°F (200°C) until golden brown, 18–22 minutes. For fried empanadas: heat 1–2 inches oil in a deep skillet to 350°F (175°C). Fry empanadas in batches, turning once, until golden brown and crisp, 2–3 minutes per side. Drain on paper towels.

Let empanadas rest 5 minutes before serving. Serve warm with chimichurri, hot sauce, or salsa criolla.