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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!
Do you freeze these before or after baking?
You can freeze them either before or after baking, but I usually freeze them unbaked. Then I bake them straight from frozen and just add a few extra minutes to the baking time.
If they’re already baked, they also freeze well. Just let them cool completely first so you don’t trap steam and end up soggy.
Can I use pre-made empanadas dough discs?
Yes, that would work just fine. Thanks for the question.