Pork Empanada

My Favorite Pork Empanada Recipe

As a busy working mom, finding time to cook delicious and satisfying meals can sometimes feel like a Herculean task. But even amidst the chaos of deadlines, school runs, and extracurricular activities, I always make time for food that nourishes my family and satisfies my soul. This Pork Empanada recipe is one of those go-to dishes that ticks all the boxes. It’s flavorful, relatively easy to make (especially with store-bought pie crusts!), and incredibly versatile. It's perfect for a weeknight dinner, a weekend brunch, or even a special occasion.

I remember the first time I tasted an empanada. I was traveling through Spain, exploring bustling markets and charming little towns. The aroma of freshly baked empanadas filled the air, drawing me into a local bakery. The flaky, golden pastry encased a savory filling that was both comforting and exciting. It was a taste of Spanish culture and tradition, a memory that I’ve been trying to recreate ever since. This recipe, perfected over countless batches, comes pretty close to that unforgettable experience.

What I love most about empanadas is their adaptability. The filling is where you can really get creative. While I'm sharing my favorite pork filling today – a simple combination of tender pork loin, sweet onions, and smoky paprika – the possibilities are endless. You could easily swap the pork for chicken, beef, or even vegetables for a vegetarian option. Experiment with different herbs and spices to find your perfect flavour profile. Some people even like to add a touch of sweetness, maybe a dash of cinnamon or a sprinkle of raisins. Feel free to make it your own!

The Beauty of Simplicity: One of the reasons I love this recipe so much is its simplicity. While the taste is undeniably rich and complex, the process itself is surprisingly straightforward. The filling comes together quickly, and even if you’re using homemade pie crust, the entire process can be accomplished in a reasonable amount of time. If you’re short on time, feel free to use store-bought pie crusts. It won’t compromise the flavor, and it will save you a significant amount of time in the kitchen.

Perfect for Parties and Gatherings: Empanadas are also incredibly convenient for parties and gatherings. They’re easy to prepare ahead of time, and they’re always a crowd-pleaser. They're also perfect for potlucks or picnics. Their portability is a plus point – easy to pack and transport, they're great for social gatherings of all kinds.

Beyond the Recipe: Making empanadas is more than just cooking; it's a way to connect with different cultures and traditions. It's an opportunity to learn something new and share a delicious experience with loved ones. The aroma of baking empanadas fills the house with warmth and invites everyone to the table. It’s about more than just the food itself – it’s about the memories made while preparing and sharing it.

So, if you’re looking for a delicious, versatile, and relatively easy recipe to add to your repertoire, give these Pork Empanadas a try. They’re sure to become a new family favorite. I hope you enjoy them as much as I do.

Serving Suggestions: I find that these empanadas taste best served at room temperature, but they are also delicious served warm. They are perfect on their own, but a simple side salad or some crusty bread can complement them beautifully. They are also fantastic with a light dipping sauce, such as aioli or chimichurri.

Storing Leftovers: Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven or microwave.

Variations: Feel free to experiment with the filling! Try adding different vegetables such as bell peppers or mushrooms. Or, why not get adventurous and incorporate some olives or capers? Let your creativity shine, and explore new flavour combinations.

Enjoy creating your own delicious version of this classic Spanish treat!

Step-by-step

• Heat the olive oil in a skillet and sauté the onion and garlic slowly until the onion is wilted. Add the meat, and cook, stirring, until the meat loses its color. Stir in the tomato, paprika, and season with salt. Cook for a minute to tighten up. Cool completely before adding to the pastry.
• Preheat oven to 350 degrees. Place one dough circle on a dampened baking sheet and cover with the cooled pork filling, not quite reaching to the edges.
• Top with the other circle, rolling up the edges and pressing to seal. Slit in several places. Brush all over with the egg wash. Bake until golden brown, about 35 minutes. Cool 15 minutes before serving or serve room temperature.