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a wide horizontal arrangement of golden pork empanadas with crimped edges and shiny tops, one broken open to show the filling, on a wooden board, natural light, shallow depth of field, landscape orientation

Pork Empanadas

Baked until golden-brown, flaky pastry pockets are filled with spicy ground pork.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 10 empanadas
Ingredients Method Notes

Ingredients
  

  • 1 lb ground pork
  • 0.5 cup diced onion
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 10 empanada discs
  • 1 egg beaten

Method
 

  1. Brown the ground pork with the onion in a skillet.
  2. Stir in the cumin and paprika and cook until fragrant, then cool.
  3. Spoon the filling onto each empanada disc and fold into half-moons.
  4. Crimp the edges with a fork to seal.
  5. Brush with egg wash and bake at 400°F for 22 to 25 minutes until golden.
  6. Cool slightly before serving.

Notes

Freeze a batch unbaked for surprise guests; just bake from frozen and add a few minutes.