Include in Print View:

Pork Empanadas (Meat Turnovers)

Pork Empanadas (Meat Turnovers recipe image
These homemade Pork Empanadas offer a perfect balance of flaky, tender crust and a rich, savory filling. The pork shoulder is slow-simmered with aromatic spices like cumin, oregano, and bay leaves until it shreds effortlessly, then mixed with a smoky chipotle salsa for a burst of flavor. The dough, made with a blend of flour and masa harina, yields a soft yet sturdy wrapper that holds the juicy filling without breaking. Ideal for family dinners, potlucks, or as a hearty appetizer, these empanadas are best served warm and are also freezer-friendly for convenient meal prep.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 1341.5
Description
These homemade Pork Empanadas offer a perfect balance of flaky, tender crust and a rich, savory filling. The pork shoulder is slow-simmered with aromatic spices like cumin, oregano, and bay leaves until it shreds effortlessly, then mixed with a smoky chipotle salsa for a burst of flavor. The dough, made with a blend of flour and masa harina, yields a soft yet sturdy wrapper that holds the juicy filling without breaking. Ideal for family dinners, potlucks, or as a hearty appetizer, these empanadas are best served warm and are also freezer-friendly for convenient meal prep.
Directions
  1. 1
    Place pork in a large pot and cover with water.
  2. 2
    Add onion, garlic, 1/2 teaspoon salt, oregano, cumin, and bay leaves.
  3. 3
    Bring to a boil, then reduce heat and simmer for 1.5 hours.
  4. 4
    While pork simmers, sift together flour, masa harina, baking powder, and 1/4 teaspoon salt in a large bowl.
  5. 5
    In a separate bowl, beat together the egg and 1/2 cup milk.
  6. 6
    Make a well in the center of the dry ingredients and pour in the egg mixture.
  7. 7
    Stir with a fork until the dough comes together into a ball.
  8. 8
    Divide the dough into 16 even pieces and roll each into a ball.
  9. 9
    Place dough balls in a bowl, cover, and refrigerate while finishing the pork.
  10. 10
    After 1.5 hours, remove pork from liquid and reserve the broth for another use.
  11. 11
    Place pork in a baking dish or Dutch oven, brush with hot pepper sauce, and bake at 375°F (191°C) for 1 hour, or until meat shreds easily with a fork.
  12. 12
    Remove from oven and shred pork into small pieces.
  13. 13
    Combine shredded pork with chipotle salsa and remaining 1/2 teaspoon salt.
  14. 14
    On a lightly floured surface, flatten a dough ball with your palm.
  15. 15
    Roll out the dough to a 5-inch circle, approximately 1/8 inch thick.
  16. 16
    Place 2-3 tablespoons of filling in the center of the dough.
  17. 17
    Brush edges of the dough with milk.
  18. 18
    Fold dough over filling and pinch edges together.
  19. 19
    Crimp edges with a fork to seal.
  20. 20
    Place on a lightly greased baking sheet.
  21. 21
    Bake for 20 minutes, or until golden brown.
  22. 22
    Remove to a rack and cool for a few minutes before serving warm.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 1341.5kcal
% Daily Value *
Total Fat 67.4g104%
Saturated Fat 22.6g114%
Cholesterol 182.2mg61%
Sodium 6741.9mg281%
Total Carbohydrate 113.4g38%
Dietary Fiber 17.1g69%
Sugars 4.2g
Protein 76.0g152%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: empanadas, pork, mexican, turnovers, chipotle, slow cooked, appetizer, dinner, homemade dough, masa, spicy, comfort food, party food, freezer friendly, handheld, savory, cumin, oregano, lard, baked
Read it online: https://www.chefs-mate.com/recipe/pork-empanadas-meat-turnovers/