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Smoky baked pork, chipotle, and a touch of cheese come together in a crisp, flaky pastry that holds its shape and doesn’t skimp on flavor. These empanadas bake up in the oven and pair with a rich, savory sauce that takes them from good to great. They’re freezer-friendly, make-ahead friendly, and always a hit.
These homemade empanadas are baked, not fried, with a flaky crust and a smoky pork filling.
Here’s Why This Empanada Recipe Works
Buttery, flaky crust: The homemade dough chills for structure and bakes up tender, with just enough crisp at the edges.
Smoky, spiced filling: Chipotles, green chiles, and cumin give the pork deep heat without overwhelming the flavor.
No soggy bottoms: A spoonful of beefy sauce keeps the filling moist without soaking the pastry.
Cheesy center: Cubes of Pepper Jack melt into the filling for a warm, spicy bite in every empanada.
Recipe Tips
Use cold butter: Cut it into small chunks and handle the dough gently. Those visible bits are what create flaky layers.
Chill the dough: Give it at least two hours in the fridge so the gluten relaxes and the flour fully hydrates.
Don’t overfill: About 2½ ounces of filling is just right to prevent leaks and keep the edges sealed.
Seal carefully: Brush the edge with egg wash and crimp it well with a fork so nothing escapes in the oven.
Cool the filling: Let the pork come to room temperature before assembling. Warm filling will melt the butter and weaken the dough.
For a full spread, pair these empanadas with flank steak fajitas. Both dishes have bold, savory flavors that are perfect for feeding a crowd.
For another easy, crowd-pleasing dinner, check out our turkey burrito casserole.
Baked Pork Empanadas
These oven baked pulled pork empanadas bring together smoky, tender filling, a crisp buttery crust, and a rich dipping sauce that ties it all together. They hold up well in the freezer, reheat like a charm, and never last long when set out on the table. Serve the empanadas with a side of homemade guacamole.
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Spicy Pulled Pork Empanadas
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Ingredients
For the Empanada Dough:
- 3 ¼ cups all-purpose flour
- ¾ teaspoon salt
- 12 tablespoons butter, cut into small pieces
- 1 large egg
- ½ cup water, cold
- 2 tablespoons vinegar
For the Sauce:
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- Salt and pepper, to taste
For the Pork Mixture:
- 2 tablespoons olive oil, or vegetable oil
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 1 (7 ounce) can diced green chiles, drained
- 2 to 4 chipotle peppers in adobo sauce, chopped (do not use the whole can)
- 1 teaspoons ground cumin
- 2 tablespoons fresh oregano, chopped
- ½ teaspoon salt
- 3 cups shredded pork, about 1 pound
- 2 to 3 tablespoons reserved beef sauce, from above
- 4 ounces Pepper Jack cheese, cut into small cubes
Egg Wash
- 1 large egg
- 2 teaspoons water
Instructions
For the Empanada Pastry Crust:
- Add the flour, salt, and butter to a food processor and pulse to combine until crumbly and small pieces of butter are still visible. In a small dish, whisk the egg, water, and vinegar together and sprinkle over the flour mixture. Pulse the mixture until it begins to clump into a ball.
- Turn the pastry onto a lightly dusted work surface and gently shape together. Divide in half and flatten into each section into a round disc. Wrap in plastic wrap and refrigerate for at least 1 hour.
For the Sauce:
- Melt butter over medium-low heat, add flour, cook and stir for one minute to cook the flour. Whisk in the beef broth, cumin, and garlic powders. Continue to whisk for another 2-3 minutes until the sauce thickens. This will be a light sauce. Remove from heat, cover and reserve.
For the Pork Mixture:
- In a large skillet set over medium heat, add the oil and when it is hot add the onions, cook and stir for 2 minutes, add the garlic, drained green chilies, chopped chipotles, cumin, oregano and salt. Add the shredded pork and toss the mixture together with 2-3 tablespoons of the reserved beef sauce. Remove from the heat and allow to cool.
- Preheat the oven to 400°F and line a baking sheet with parchment paper
- Remove the pastry from the refrigerator. On a lightly floured work surface, roll out one portion to a thickness of 1/8-inch. Cut into 6-inch circles. We used a 6-inch bowl as a guide. Place the circles of pastry on a sheet of parchment as you cut them. Continue with the second pastry disc, then gather the pastry scraps and lightly press into a disc, roll and cut. You should have 8 completed circles of pastry.
- In a small dish, prepare the egg wash by whisking the egg and water together.
To Assemble the Empanadas:
- Pre-heat the oven to 400°F.
- Working with one pastry circle at a time, brush the edge with some of the egg wash. Pick it up in your hand as shown in the photo and add 3 or 4 tablespoons of the meat mixture inside (about 2½ ounces). Add a few cubes of the cheese, then pinch the pastry closed around the edges. Lay the closed empanada on the work surface and lightly press the edges together with a fork. Place the filled empanada on the prepared baking sheet and proceed with filling the remaining pastry circles.
- Brush the filled empanadas with egg wash and bake in the preheated oven for 20-25 minutes. Reheat the beef sauce and serve with the empanadas.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Can I use pre-made empanadas dough discs?
Yes, that would work just fine. Thanks for the question.