Curried Pork Empanadas

Appetizer-sized empanadas, or turnovers, stuffed with a curried ground pork picadillo, and baked until golden brown.

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Photography Credit: Elise Bauer

Planning a holiday party? Consider putting these empanadas on your to-do list for appetizers!

If you are not familiar with empanadas, they are basically turnovers, usually stuffed with a savory minced meat filling, and popular throughout the Spanish and Portuguese speaking world.

In this recipe, the pastry dough is made with cream cheese, butter, and flour, resulting in a particularly scrumptious pastry. The filling is a delicious curried ground pork picadillo.

Feel free to improvise with the filling ingredients; you can use practically any stew with finely minced meat, simmered down to the point of barely any liquid, with a little cornstarch added to help soak up extra liquid.

Do you have a favorite empanada recipe? Please let us know about it in the comments.

Curried Pork Empanadas Recipe

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  • Yield: Makes 4 to 5 dozen empanada turnovers.

Many parts of this recipe can be made in advance to save time. The dough and the filling can be made 2 days ahead of time. The formed empanadas can be chilled several hours before baking. Once baked, the empanadas can be made a day ahead of time and reheated before serving.

The pastries are best made in batches, keeping the dough and dough rounds chilled in between batches to make them easier to form.

Ingredients

Pastry Ingredients

  • 16 ounces cream cheese (do not use light), room temperature
  • 8 ounces (2 sticks, 1 cup) unsalted butter, room temperature
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour
  • 1 egg, beaten, for pastry egg wash

Filling Ingredients

  • Salt
  • 1/2 pound ground pork
  • 2 Tbsp olive oil
  • 1 cup finely chopped onions
  • 1 clove garlic, minced
  • 4 shiitake mushrooms, finely chopped (optional)
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cardamom
  • 2 Tbsp sherry
  • 1/2 teaspoon soy sauce
  • 2 teaspoons sugar
  • 1 teaspoon cornstarch
  • 1/4 cup golden raisins, chopped

Method

1 Make the empanada dough: Beat together the cream cheese, butter, and 1/2 teaspoon salt, until well blended. Slowly add in the flour, mixing until incorporated.

Form two balls (it will be easier to work with 2 separate pieces of dough), then flatten each into a disk. Dust with flour, cover with plastic wrap, and refrigerate for at least an hour.

2 Cook the pork: While dough is chilling, heat a large frying pan on medium high heat. Sprinkle 1/4 teaspoon or so of salt on the bottom of the pan. Break off bits of ground pork and add to the pan, until all the pork is added without crowding. Do not stir.

Once the pork is lightly browned on one side, use a spatula to flip the pieces to the other side so the other side can cook.

Once the pork is lightly browned on both sides, reduce the heat on the pan to medium, and remove the pork to a bowl.

3 Make the picadillo stuffing: Add 2 Tbsp olive oil to the pan. Then add the finely chopped onion. Let onions gently cook on medium heat for a few minutes until translucent.

Add the minced garlic. Cook until fragrant.

Add the finely chopped mushrooms, cooking for a few minutes more.

Add the curry powder, ground coriander, and cardamom to the pan. Mix the spices in with the onion mix.

Add the ground pork back to the pan, mixing in the seasoned onion mix.

Add the raisins. Add the sherry, soy sauce, sugar, and corn starch, mixing well.

Break bigger pieces of ground pork with the edge of a metal spatula. Remove from heat, and chill until time to stuff the pastries.

4 Roll out the dough and cut out rounds: Preheat oven to 375°F. On a lightly floured, smooth, clean surface, roll out one of the dough rounds to a thin 1/8-inch thickness. (If refrigerated for more than an hour, you may need to let it sit for 10 minutes to soften it enough to roll it out more easily.)

Use a wide-mouthed jar or biscuit cutter (about 3 inches wide) to cut out rounds. Place them on a baking sheet.

During this and the next step, if the dough becomes too soft and therefore difficult to work with, put whatever you are working on in the refrigerator to chill for 5 or 10 minutes.

5 Stuff and fold the empanadas: Use a pastry brush to lightly brush the inside edge of the rounds with egg wash (to help the empanadas seal).

Place a teaspoon of meat inside each round.

Fold the round over to and press the edges to seal shut. Use the tines of a fork to flute the edges.

Place standing upright on a baking sheet, spaced an inch apart. (You can also lie them down, but with them upright, you'll fit more on a pan.)

Use a pastry brush to brush the sides (not the bottom) of the empanadas with more egg wash.

6 Bake in oven: Working in batches, cook in the 375°F oven for 15 to 20 minutes, until golden brown.

 

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If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Inspired by a curried meat turnover recipe by Janet McCartney.

Links:

Wikipedia on empanadas

Argentina empanadas with video for special Mendoza-style empanada with "repulgue" sealed and patterned edges.

Sweet rhubarb and strawberry empanadas from Laylita's Recipes

More empanadas recipes at Food Blog Search

Showing 4 of 41 Comments

  • Mark

    I just made these and really really liked them.

    It was my first time making anything like this because, like most guys, I don’t bake. Ya know what? I bake now! The pastry was really easy to make and it came out perfect. You can cut the recipe in half with no worries and fill them with just about anything.

    One thing I did notice was you need to make sure whatever stuffing you use it is completely dry. Any wet fillings or fatty /oily residue will cause the empanadas to open when cooked because the wet edges will not stick to each other.

    This is my new go to cooking blog.
    Thank you so much !

    Love from Boston

  • jess

    There is an Empanadas joint in my town that makes Empanadas with different international fillings, including spinach, jamaican curried beef, spanish chorizo and desert style with fruit fillings. They are all delicious.

  • Kristine

    I made these tonight using light cream cheese and they were flakey and delicious. You should publish a book! Everything I have made from this site has made it into my regular rotation. Thanks for teaching me so much about food!

  • buki

    Where I come from in africa, we make the empanadas with minced beef and potatoes and are therefore aptly called meat pies (or where chicken is substituted, chicken pies). The pastry is made with margarine and flour but without cheese. Your recipe sounds good and am willing to try the pastry with cheese. Perhaps it will give my pies a different and better taste. And thanks for the tip on standing them on the baking sheet! Never thought of that before.

  • Annalisa

    This is my family’s recipe for empenadas:
    Filling:
    1 lb ground chuck or steaks cut into small cubes
    1 yellow onion small dice
    2 cloves garlic minced
    1 tsp ground cumin
    1 tsp oregano
    2 tsp chile powder
    1 8oz can tomato sauce
    1 chopped tomato small dice
    3 large potatoes small dice
    1 can whole black olives cut in half
    salt and white pepper to taste
    1 tbsp chopped cilantro

    Dough:
    basic shortening dough (bad i know!)
    2 1/4 cup flour
    3/4 tsp salt
    3/4 cup butter flavored shortening
    5 tbsp ice water

    Brown meat, add onions and cook till translucent, add seasonings tomato sauce and veggies along with a can (8oz) water or beef broth. Simmer until the liquid is mostly absorbed and the potatoes are tender.

    Let cool and fill dough with about 2 heaping tablespoons full and pan fry or bake (350 15 mins).

    Serve with fresh salsa and sour cream.

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