Recipe by Michele O'Sullivan
"Tender pork turnovers. Filling can be used for almost anything else, such as taco filling. Can be frozen baked or unbaked. The pork and the empanada dough can be made ahead of time."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
pork butt roast
1 1/2 cups
These were delicious, but to save time, instead of making the pastry part, Goya makes empanada discos in pkgs of 10 in most grocers freezers. This saves lots of time. You can make the filling ahead of time, then thaw the discos and right in the oven.
I am not a big empanandas fan, but I do love using the recipe for pulled pork and using it for tacos.
DH devoured these. I have much more respect for people who willilingly prepare things like this on a regular basis. =) This recipe did prompt me to go buy those rings that go on your rolling pin to get the dough thickness accurate and a pastry mat with the circles. Next time I'll probably double the pastry dough recipe since I got 16 balls that ended up much too thin and tended to tear when the empanadas were shaped. DH also wants to try them with the meat filling from the Puerto Rican Meat Patties recipe on this site.
Pretty good. I added 3 ancho chiles (dried/deseeded) to meat/water mixture, and after meat cooked and chiles soften, I took 2 cups of reserved juices and blended with chiles, this made a thicker sauce and alot of flavor.
They were a hit at graduation party!
Thank you for providing a REAL empanada recipe to the mix, where most all of the others turn out to be empanada-filling recipes using pre-made pastry dough! My kids devoured these!
Excellent! Very yummy and easy to make. I made mine with cornmeal since I didn't have masa harina and they were great. These freeze beautifully, so make extras! You won't believe how yummy they are!
I used a different meat filling, with ancho chillies. The crust is really good. My family prefered them cooked on top of the stove, using a comal,instead of baked. The masa gets a really nice toasted corn flavor. The dough rolls out really well also. I will make them again. I have tried so many wonderful recipes on this website. I love it!
This was good, but I would have prefered the filling for the meat portion to be a little...juicier? Still, excellent flavor, and will make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 113
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make an authentic Mexican pork stew in green tomatillo salsa.
See how to make baked ground beef empanadas.
See how to make tender, tasty, crispy carnitas for tacos.