Pork Empanadas

  • Author: Hyvee Magazine
  • Total Time: 60
  • Yield: 24 1x


Yummy….and easy. I made these for Big John for lunch and he loved them. You definitely will have enough to eat again the next day. Enjoy!



For the Dough

For the Filling

  • 1 Tbsp. cooking oil
  • 2/3 cup stuffed Manzanilla olives, finely chopped
  • ½ cup onion, finely chopped
  • ½ cup green bell pepper, finely chopped
  • ½ cup red bell pepper, finely chopped
  • 1 Tbsp. minced fresh garlic
  • 1 lb. Circle B Ranch ground pork
  • 1 cup Marina’s Italian Style Tomato Sauce
  • 1 Tbsp. sherry vinegar
  • 1 Tbsp. ground cumin
  • 23 tsp. ground cinnamon
  • ½ cup Shredded Monterey Jack cheese
  • Vegetable oil


For the Dough

  1. Place flour, lard and salt in a food processor. Process until mixture is crumbly Slowly add water and continue to process until a dough forms. Shape dough into a ball. Place into a small bowl; cover and refrigerate for 30 minutes.

For the Filling

  1. Heat 1 Tbsp. oil over medium heat in a large skillet. Add olives, onion, peppers and garlic. Cook for 3 minutes or until softened. Add pork. Cook for 5 minutes or until brown, breaking up larger chunks. Drain. Return mixture to skillet. Add tomato sauce, vinegar, cumin and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered for 5 minutes, stirring occasionally.
  2. Roll out dough 1/8-inch thick on a lightly floured surface. Cut circles of dough, using a 3 ½ inch round cutter. Spoon 1 rounded Tbsp. filling onto each circle; top with 1 tsp. cheese. Holding one filled circle in hand, use fingertip to lightly moisten the dough edges with water and press filling to gently compact. Fold dough in half around filling and pinch edges tightly to form a seal. Repeat with remaining dough circles.
  3. Heat 2 inches of oil in a heavy saucepan over medium heat to 350° F. Fry empanadas, a few at a time, about 3 minutes or until golden brown, turning as needed to cook evenly. Drain on wire racks. Serve warm.

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