These are baked pork empanadas filled with ground pork, sautéed onion and red pepper, and cumin, with a spoonful of fresh chimichurri sealed inside each one. The chimichurri does double duty — it goes into the filling and serves as a dipping sauce on the side, so you make one batch and get two uses out of it. Ten empanadas, just over an hour start to finish, and store-bought pastry discs do the heavy lifting.
The technique that matters
Two things make or break this recipe. First, let the pork filling cool before you assemble. Hot filling steams the pastry from the inside and you end up with a soggy bottom edge that won’t seal cleanly — ten minutes on the counter is enough. Second, press the sealed edge firmly before you crimp it. The chimichurri inside is oily, and oil is the enemy of a good pastry seal. Run your finger along the egg-washed edge, press flat, then crimp with a fork. A fork seal is faster and more reliable here than a hand fold, and it holds through the oven without leaking.
If something goes sideways
- Filling is watery and the pastry goes soggy: Ground pork at 20% fat releases liquid as it cooks. If your pan is crowded or the heat too low, the meat steams instead of browns. Cook in a wide skillet over medium-high and don’t stir constantly — let it brown in patches, then break it up.
- Empanadas burst open in the oven: Usually overfilled. A heaping tablespoon of filling plus a small dollop of chimichurri is the limit per disc. More than that and the pastry can’t stretch to seal under heat.
- Pastry discs tear when you fold them: They’re probably cold and stiff straight from the fridge. Let them sit at room temperature for 5 minutes before working with them — they fold without cracking.
- Chimichurri tastes flat: It needs time. If you’re making it right before assembly it won’t have much punch. Mix it first, before you start the filling, and let it sit the whole time you cook.
- Pork filling is underseasoned: Ground pork needs more salt than you’d expect. Taste the filling before assembly and season again — it should taste slightly over-salted on its own because the pastry absorbs some of that.
Shopping notes
- Empanada pastry discs: Look in the freezer aisle at Latin grocery stores or larger supermarkets — brands like Goya or Tapas Discos are common. They come in packs of 10–12. Thaw in the fridge overnight or on the counter for 30 minutes. In a pinch, store-bought pie crust rolled thin and cut into 5-inch rounds works, though the texture is slightly flakier and less pliable.
- Ground pork fat content: The recipe calls for 20% fat. Standard supermarket ground pork is usually in that range. Lean pork mince (under 10% fat) will give you a dry, crumbly filling — skip it.
- Fresh parsley and cilantro: Both are essential for the chimichurri. Dried herbs won’t work here — the sauce relies on fresh texture and moisture. Buy a bunch of each; you’ll use most of it.
Storage and reheating
Baked empanadas keep in the fridge for up to 3 days in an airtight container. Reheat in a 375°F (190°C) oven for 8–10 minutes — this brings the pastry back to crisp. The microwave reheats the filling fine but the pastry goes soft, so use the oven if you care about texture. For freezing, baked empanadas freeze well for up to 2 months; freeze them in a single layer first, then transfer to a bag. Reheat from frozen at 375°F for 15–18 minutes. The chimichurri keeps separately in a sealed jar in the fridge for up to 5 days — skip storing it inside the empanadas if you’re planning to freeze them, as the oil can make the pastry greasy after thawing.
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.
Notes
Nutrition
FAQ
Can I make the filling and chimichurri ahead of time?
Yes — both can be made up to 2 days ahead and stored separately in the fridge. The chimichurri actually improves after a day as the garlic and vinegar mellow into the herbs, and a cold filling is easier to work with during assembly than a warm one.
How do I know the pork filling is cooked through safely?
Ground pork must reach an internal temperature of 160°F (71°C) — no pink should remain. Cook it in the skillet until fully browned with no pink visible throughout, then check with an instant-read thermometer if you’re unsure before sealing it into the pastry.
Can I fry these instead of baking them?
Yes, shallow or deep frying works and gives a crispier, more golden shell. Fry at 350°F (175°C) in neutral oil for about 3–4 minutes per side until deep golden — the filling is already cooked, so you’re just crisping the pastry and heating through.
What to cook next
- Golden Colombian Beef Empanadas
- Colombian Chicken Cheese Empanadas
- Savory Pork Apple Pasties
- Puerto Rican Pork Pasteles
