Why You’ll Love these Savory Pork Empanadas
When you bite into one of these savory pork empanadas, you’ll immediately understand why they’re worth every minute of preparation.
The crispy, flaky pastry gives way to a rich filling of seasoned ground pork, tender potatoes, and sweet surprises from raisins and pickle relish.
I’m obsessed with the textural contrast—that beautiful combination of crunchy exterior and moist, flavorful interior.
Can you imagine a more perfect hand-held meal? The hard-boiled egg slice hidden inside is my favorite little touch, adding another layer of richness to each bite.
They’re perfect for parties, lunch boxes, or midnight snacks.
What Ingredients are in Savory Pork Empanadas?
What makes these savory pork empanadas so special is their perfect balance of flavors and textures. The dough, made with flour, eggs, and a touch of sugar, creates that signature flaky crust that cradles the rich filling. The combination of ground pork, potatoes, and unexpected ingredients like raisins and garbanzo beans creates a complex flavor profile that’s both comforting and exciting.
Ready to gather everything you need for this traditional treat? Let’s break down all the components.
For the empanada dough:
- 4 cups flour
- 3 egg yolks, beaten
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 2/3 cup water
- 1/4 cup lard (for brushing)
For the pork filling:
- 1/2 kg (about 1 pound) ground pork
- 4 potatoes, diced
- 1/2 cup raisins
- 1/4 cup lard
- 1/4 cup sugar
- 1/2 teaspoon MSG (optional)
- 1 chopped onion
- 2 tablespoons sweet pickle relish
- 1 cup boiled minced garbanzo beans
- 1/2 cup water
- Salt and pepper to taste
- Hard-boiled eggs, sliced (for filling)
When shopping for these ingredients, quality matters most with the ground pork—look for something with a decent fat content for flavor. The MSG is traditional but entirely optional if you prefer to cook without it.
I always recommend using fresh potatoes rather than pre-diced versions, as they’ll hold their shape better during cooking. And don’t skip the raisins, even if you’re typically not a fan—they provide little bursts of sweetness that balance the savory elements perfectly.
How to Make these Savory Pork Empanadas
Making authentic empanadas takes a bit of time, but the process is deeply satisfying. Start with the dough by mixing 3 beaten egg yolks, 2/3 cup water, 1/4 teaspoon salt, and 2 tablespoons sugar until well combined. Add this liquid mixture to 4 cups of flour and knead thoroughly until the dough becomes very smooth—this might take about 5-7 minutes of good, therapeutic kneading.
Once smooth, let the dough rest for 10-15 minutes to relax the gluten, which will make it easier to roll out.
While the dough rests, prepare your filling. Heat 1/4 cup lard in a pan, then add a chopped onion and your 1/2 kg ground pork. Cook until the pork begins to brown, then add the 4 diced potatoes along with 1/2 cup raisins, 1/4 cup sugar, 2 tablespoons sweet pickle relish, and 1 cup of boiled minced garbanzo beans. Upgrading to premium cookware can provide even heat distribution for perfectly cooked fillings every time.
Pour in 1/2 cup water and season with salt and pepper to taste. The 1/2 teaspoon MSG is traditional but optional. Let everything simmer until the potatoes are tender and the flavors meld together—about 15-20 minutes.
To finish the filling, sprinkle in about 4 tablespoons of flour and stir well to thicken the mixture. Allow it to cool before filling your empanadas.
Now for the special dough technique that creates those beautiful flaky layers! Roll the rested dough on a surface lightly dusted with cornstarch until very thin. Brush the surface generously with lard, then roll it up tightly like a jelly roll.
Cut this roll into very thin slices (about 2mm). Take extra dough, pinch off small portions, and flatten them into rounds. Place one of your thin rolled slices (the “ojadre”) on top of each round, brush with more lard, and cover with a thin banana leaf formed into a circle.
Place about a tablespoon of your cooled filling in the center, add a slice of hard-boiled egg, then fold the dough over to create a half-moon shape. Seal and flute the edges with your fingers or a fork.
For effortless dough preparation, a gourmet kitchen mixer can significantly reduce kneading time and ensure perfect consistency every time.
Finally, fry these beautiful parcels in hot oil until they turn a gorgeous golden brown. The contrast between the crispy, flaky exterior and the rich, savory filling is absolutely worth every minute of preparation.
Savory Pork Empanadas Substitutions and Variations
Traditional empanadas offer a canvas for creativity, where substitutions and variations can transform this classic dish to suit your taste preferences or accommodate what’s in your pantry.
Don’t have ground pork? Chicken, beef, or even plant-based meat alternatives work wonderfully.
Watching your carbs? Try using almond flour for the dough instead.
I love swapping the potatoes for sweet potatoes or butternut squash for a slightly sweeter filling.
The raisins can be controversial – leave them out if you’re not a fan, or replace with chopped olives for a briny kick.
Can’t find garbanzo beans? Lentils make a hearty substitute that still provides that satisfying texture.
What to Serve with Savory Pork Empanadas
When pairing foods with these golden-brown pockets of savory goodness, the right accompaniments can elevate your empanada experience from merely delicious to absolutely memorable.
I love serving a zesty chimichurri sauce that cuts through the richness of the pork filling. A simple side salad with citrus vinaigrette works beautifully too, adding freshness to balance the hearty pastry.
For drinks? Can’t go wrong with a crisp lager or, my personal favorite, a tangy michelada.
Sangria works wonderfully if you’re hosting friends.
Want something heartier? Rice and beans make this a complete meal that’ll leave everyone satisfied.
Final Thoughts
These savory pork empanadas have become one of my absolute go-to recipes for everything from casual family dinners to impressive party appetizers.
There’s something magical about that flaky, lard-brushed dough encasing the savory pork filling with those surprising sweet notes from raisins and pickle relish. The combination of textures—crispy exterior, tender meat, soft potatoes—creates the perfect handheld meal. They’re as satisfying as French toast breakfast but on the savory side of the culinary spectrum.
What makes these truly special? Perhaps it’s the traditional technique of creating the ojadre, those thinly cut rolled dough pieces that add extra layers of flakiness.
Or maybe it’s simply that perfect balance of savory and sweet. Worth every minute of preparation.
If you enjoy working with dough and fillings, you might also appreciate making traditional tamales which require a similar careful assembly process using masa and corn husks.
