Pork empanadas

Pork empanadas

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  • 4
  • Easy
  • 30 minutes
  • 15 minutes


  • 1 T sunflower oil
  • 1 red onion
  • 1 t cumin
  • 1 T smoked paprika
  • 1 garlic clove, chopped
  • 300 g pork mince
  • 2 tomatoes, chopped
  • 1 x 340 g tin whole sweetcorn, drained
  • 400 g shortcrust pastry
  • 1 free-range egg, beaten

Cooking Instructions

Preheat the oven to 180°C.

Heat the sunflower oil over a medium heat. Roughly chop the onion and sauté in a pan with the cumin, smoked paprika and garlic.

Add the pork mince and brown. Add the tomatoes and drained corn. Season to taste and cook for a further 5 minutes.

Roll out the shortcrust pastry to a thickness of 2.5 to 3 mm.

Using a saucer, cut out rounds of the pastry and spoon the pork mixture into the centre of each round.

Fold over and crimp the edges with a fork.

Brush with egg and bake for 15 minutes, or until golden.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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