Pork and Tomato Empanadas
Flaky pastry pockets filled with a savory mixture of ground pork, diced tomatoes, and onions, perfect for a snack or light lunch. This Latin American-inspired dish is easy to make and fun to eat.
- Prep
- 15 min
- Cook
- 30 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Latin American
Ingredients
- 2mediumBeefsteak Tomato, diced
- 1lbGround Pork
- 1mediumOnion, diced
- 3clovesGarlic, minced
- 1tspCumin
- 1/2tspChili Powder
- 1/2tspSalt
- 1/4tspBlack Pepper
- 1packagePie Crust
- 1Egg, beaten
Step-by-Step
- 1
In a large skillet, cook the ground pork over medium-high heat, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes.
7mmedium-high heat - 2
Add the diced onion and minced garlic to the skillet and cook for 2-3 minutes, until the onion is translucent.
3mmedium-high heat - 3
Stir in the diced tomatoes, cumin, chili powder, salt, and black pepper. Simmer the mixture for 5-7 minutes, until the tomatoes have released their juices and the flavors have combined.
7mmedium heat - 4
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
5m375°F (190°C) - 5
Unroll the pie crust and cut it into 8 equal-sized circles using a biscuit cutter or the rim of a glass. Place a heaping tablespoon of the pork and tomato mixture in the center of each circle.
10m - 6
Fold the dough over the filling to form a half-moon shape and crimp the edges with a fork to seal. Transfer the empanadas to the prepared baking sheet.
5m - 7
Brush the tops of the empanadas with the beaten egg. Bake for 20-25 minutes, or until the pastry is golden brown and flaky.
25m375°F (190°C) - 8
Remove the empanadas from the oven and let them cool for 5 minutes before serving.
5m