Pork Empanada is a type of pastry that has been stuffed with pork. In this pork empanada recipe, we’ll be making pork picadillo, which be stuffed into our homemade empanada dough. Isn’t that interesting? Here’s the good news, making empanada dough does not need to be all-manual and labor intensive. We can use a food…
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By:Vanjo Merano7 CommentsUpdated: 9/2/18
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Pork Empanada is a type of pastry that has been stuffed with pork. In this pork empanada recipe, we’ll be making pork picadillo, which be stuffed into our homemade empanada dough. Isn’t that interesting? Here’s the good news, making empanada dough does not need to be all-manual and labor intensive. We can use a food processor to speed-up the process.
Let’s talk about the pork picadillo first, or what I call pork giniling with carrot, green peas, and potato. The way I call it sums up the components of the dish. It is simply made-up of ground pork cooked with the vegetables mentioned, along with raisins and Worcestershire sauce. The filling can be a main dish by itself. I often have it with rice and fried egg. However, we will be using it as an empanada filling,or stuffing, for this recipe.
The idea of making your homemade empanada dough is always interesting, especially if you have not made one before. Although it can be challenging at first, your hard work and perseverance will be rewarded with a feeling of accomplishment. This pork empanada recipe is all about making quality empanadas in the easiest and most convenient way possible.
What are kitchen equipment for if we won’t utilize them? For this reason, I will be using a food processor as my assistant to make the empanada dough. This will eliminate the hard labor needed to blend the pastry, which is what we used in ourchicken empanada recipe. Instead of manually blending the flour and other components using a pastry blender, we only need to add the ingredients inside the equipment, one after the other, and let it pulse until all are well blended. There is a bit of manual work needed in flattening the dough, which requires the use of a rolling pin – but that’s it.
I suggest that you watch the video below to see how I quickly secure the stuffing in the empanadas. There is no fancy technique involved, only a straightforward method that requires the tip of a fork.
For questions, suggestions, and feedback, feel free to drop me a comment.
Try this Pork Empanada Recipe. Let me know what you think.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Prepare the pork filling by heating oil in a cooking pot. Add ground pork and cook until light brown.
Add the chopped onions. Stir and continue to cook until the onion becomes soft.
Add raisins, Worcestershire sauce, and beef broth. Cover the pot, adjust the heat to medium, cook for 10 to 12 minutes.
Add peas, carrots, and potato. Cover and cook for 5 to 8 minutes Note: Add more beef broth or water, if needed
Put the brown sugar into the pot and season with salt and ground black pepper. Stir and cook for 1 minute. Set aside.
Preheat oven to 400F.
Meanwhile, prepare the dough using a food processor. Put flour in a food processor and then add salt. Pulse until both ingredients are blended.
Slice the butter into small pieces. Add into the food processor. Continue to pulse until the butter blends well with the flour mixture.
Add egg and gradually pour the milk 2 to 3 tablespoons at a time, while pulsing. Continue to process the mixture until all the ingredients are well blended.
Transfer the dough into a flat surface. Mold a large sphere out of it. Separate in half, and then create a disk shaped figure on each piece of dough. Chill the dough for at least 20 minutes.
Flatten one piece of dough on a flat surface using a rolling pin. Note: Watch video below for more information.
Cut a part of the flatten dough using a circular mold, or anything with a circular tip such as a bowl. Remove the circular dough and set aside.
Assemble the pork empanada by placing 1 to 2 tablespoons of the pork filling in the center of the circular dough.Secure it by folding both sides of the dough towards each other. Use your thumb and index finger to pinch the sides for it to cling to each other. Secure it even more by pressing the tip of a fork on the sides of the empanada.
Arrange the empanadas on a baking tray lined with parchment paper. Bake for 15 minutes and then remove from the oven.
Prepare the egg wash by combining egg white and milk in a bowl. Beat the mixture until blended. Brush the egg wash all over the empanadas.
Put the pork empanada back into the oven. Continue to bake for 5 to 7 minutes or until it turns medium brown.
Across the country, different regions take their own approach to the cooking process. In Salta, empanadas are usually baked, while in Tucumán, they're fried. Around the world, a few of the most popular fillings include: Beef.
Empanadas have their origin in the Spanish action Empanar connoting “wrap in bread.” Traditional empanadas hence are simply beef stuffing wrapped in pastry dough. Beef empanadas are small palm-sized meat pockets. They resemble the Arabian Samosas and Italian calzones.
What Can You Substitute for Empanada Dough? If you're looking for a shortcut, store-bought pie dough can be used to make empanadas. You may need to roll the dough out slightly thinner—it will produce a flakier result than typical empanada dough and is better for baking than frying.
The Spanish recipe was made with bread dough, the Mexican recipe with corn masa dough. This is where Mexican empanada history takes over. Each region in Mexico has their own version of the empanada.
Famous for their flavorful filling, these Argentinean-style empanadas are made with ground beef perfectly seasoned with GOYA® Adobo All-Purpose Seasoning with Pepper, garlic, raisins, onions, eggs, and chopped olives. Wrap the mixture in GOYA® Empanada Dough-Puff Pastry for Baking and bake. They'll be a total hit!
As you fold your empanadas they may become warm in the heat of your kitchen, so be sure they are cold before baking or frying. Chilling both the filling and the dough will keep the liquid inside where it belongs and keep the edge sealed, preventing bursting and that dreaded soggy bottom.
As mentioned above many people will use their favorite pre-made pie dough to make empanadas. This is because the ingredients for most dough recipes are very similar. Most pie doughs use flour, butter, salt, water, and sometimes egg; an ingredient list almost identical to those needed for this recipe!
Argentina has become world-famous for their empanadas which are widely available in Buenos Aires and across the country as fast-food options and restaurant staples. As with many recipes, that of empanadas was shared through generations and carried to many other nations.
While pie dough is designed to be flaky, empanada dough is meant to be more tender. Pastry for empanadas has a higher flour-to-fat ratio, making it sturdy and perfect for wrapping around meaty fillings. Some recipes use lard or an additional egg as the fat source, but our recipe keeps it simple and easy with butter.
Empanadas – pastry turnovers filled with a variety of savory ingredients – are either baked or fried and also can be known as empanadillas or pastelillos. They're similar to meat pies popular in other cultures like pasties in England, Natchitoches hand pies in Louisiana, and Russian blintzes.
Preheat the oven to 400 degrees F. Brush the empanadas with egg wash and using a knife, pierce the top to allow steam to escape. Bake for 20 to 25 minutes, until golden brown. Eat immediately or room temperature.
Both cooking methods produce delicious empanadas. If you want a healthier merienda, bake them in the oven.If you're working with less time, frying them is the way to go. Try both and ask your loved ones to vote on their favorite.
The most iconic variety being the oven-baked empanada de pino, which is filled with ground beef, minced onion, half or a quarter of a hard-boiled egg, and a single unpitted black olive. Empanadas in Chile are eaten year-round and are either oven-baked or deep-fried; the latter is a popular street food.
But for Chileans, empanadas and wine are what they have to celebrate their independence. They celebrate for a month as if it happened yesterday. The original difference is that [a Chilean empanada is] larger and baked.The Argentinian [style] is often deep-fried and smaller.
Empanadas in Colombia most commonly use a ground-beef picadillo-type filling with potatoes and onions. In Venezuela, fresh farmers' cheeses are often stuffed inside, which makes a great snack or appetizer, but hungrier people should look to the pabellón filling.
Argentine empanadas are usually deliciously moist, so sauce is really optional here. In sharp contrast to their wheat-based primos argentinos, Colombian empanadas use corn as a base for the dough. These tasty treats are usually fried, making them crispier.
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