Empanadas are a culinary treasure rooted in Latin American tradition, offering a portable treat that is beloved for its versatility. Originating from the Galician and Portuguese word “empanar”, meaning “to wrap or coat in bread,” empanadas have evolved into an iconic street food across the globe, particularly in South America. The pairing of flaky golden pastry with savory fillings has made empanadas a staple dish for celebrations, casual meals, and everything in between. This recipe for Pork Mince and Chimichurri Empanadas builds upon that tradition, introducing modern flavors inspired by the fusion of classic and contemporary Latin American cuisine.
At its heart, this recipe draws deeply from its cultural roots while introducing the zest of a crowd-favorite Argentinian sauce: chimichurri. Known for its vibrant green hue and bright, herbaceous flavor, chimichurri is a classic accompaniment to grilled meats. It’s made from simple yet bold ingredients, including fresh parsley, cilantro, garlic, red wine vinegar, olive oil, and a touch of spice from red pepper flakes. Its tangy, garlicky essence creates a lovely contrast against rich meats, and here, it elevates the succulent pork filling in these empanadas to new culinary heights. Adding a dollop of chimichurri directly into the pastry before sealing each empanada creates bursts of flavor in every bite, tying together tradition and creativity.
The foundational filling features ground pork, a popular protein across many Latin American kitchens. Opting for pork with a slightly higher fat content ensures tenderness and flavor, while aromatics like diced onions, red bell peppers, and a touch of ground cumin lend warmth and earthiness to the mixture. These elements work in harmony with chimichurri’s brightness, creating a balance between rich and tangy notes. The choice of pork is not accidental—while beef, chicken, and vegetarian fillings are commonplace, the use of pork gives this recipe a unique twist, paying homage to the hearty and rustic dishes often enjoyed in South America’s countryside.
The preparation process is both approachable and family-friendly, making it perfect for home cooks. Using store-bought empanada pastry discs simplifies the process without compromising the dish’s authenticity, while an egg wash ensures the empanadas emerge golden and crispy from the oven. The crimping technique, whether done with a fork or by hand, gives room for personalization and a nod to tradition.
These Pork Mince and Chimichurri Empanadas are more than just a meal—they’re a celebration of culture and flavor. Whether baked to a golden crisp or fried for a more traditional street-food feel, each empanada serves as a handheld journey into the world of Latin American cooking. Perfect for sharing during gatherings, as a quick snack, or even as a creative addition to dinner parties, they encapsulate the joy of communal eating and the universal love of savory pastries.
By weaving the familiar comfort of empanadas with the freshness and boldness of chimichurri, this recipe highlights the beauty of culinary innovation while respecting its traditional roots. It’s a reminder that food is a bridge between past and present, and flavors transcend time to tell stories on your plate.
Pork Mince and Chimichurri Empanadas
Ingredients
For the Chimichurri
1 cup parsley - fresh, finely chopped
¼ cup cilantro - fresh, finely chopped
4 cloves garlic - minced
¼ cup red wine vinegar
½ cup olive oil - extra-virgin
1 tsp red pepper flakes - adjust to taste
1 tsp salt - or to taste
For the Empanadas
500 grams ground pork (minced pork) - with 20% fat content for best flavor
1 medium onion - finely diced
1 cup red pepper (red capsicum) - finely diced- 2 tbsp olive oil - for cooking
1 tsp cumin- 1 pack empanada pastry discs - store-bought, about 10 discs
1 large egg - for egg wash
Instructions
To prepare the chimichurri:
- In a medium bowl, combine the parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Mix well and set aside to allow flavors to meld together.
For the empanada filling:
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, sautéing for about 5-7 minutes or until the vegetables are soft and translucent. Add the ground pork and cumin, cooking until the pork is browned and cooked through, about 10 minutes. Season to taste and remove from heat. Allow the mixture to cool slightly.
Assembling the empanadas:
- Preheat your oven to 190°C (375°F). Lay out the empanada pastry discs. Place a heaping spoonful of the pork mixture into the center of each disc, then add a small dollop of chimichurri sauce on top.
- Lightly beat the egg and brush the edges of the pastry discs. Fold the discs in half, pressing the edges together to seal. You can crimp the edges with a fork or create a rope-like seal by twisting the edges.
- Transfer the empanadas onto a baking sheet lined with parchment paper. Brush the tops with egg wash to promote even browning.
- Bake in the preheated oven for 18-20 minutes or until golden and crispy.
