Curried Pork Empanadas

I came across this recipe today. this one is for those who want to challenge themselves a little. enjoy!

I changed the original recipe for the dough, since i don’t think cream cheese should be in it. If you want to try the original recipe it will be at the end of the recipe.


Pastry Ingredients

    • 3 cups flour (plus a little more for kneading)
    • 1 teaspoon salt
    • 1/2 cup cold water
    • 1 egg
    • 1 egg white
    • 1 teaspoon vinegar
    • 3 tablespoons shortening

Filling Ingredients

  • Salt
  • 1/2 pound ground pork
  • 2 Tbsp olive oil
  • 1 cup finely chopped onions
  • 1 clove garlic, minced
  • 4 shiitake mushrooms, finely chopped (optional)
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cardamom
  • 2 Tbsp sherry
  • 1/2 teaspoon soy sauce
  • 2 teaspoons sugar
  • 1 teaspoon cornstarch
  • 1/4 cup golden raisins, chopped


  • 3 cups flour (plus a little more for kneading)
  • 1 teaspoon salt
  • 1/2 cup cold water
  • 1 egg
  • 1 egg white
  • 1 teaspoon vinegar
  • 3 tablespoons shortening
  • 3 cups flour (plus a little more for kneading)
  • 1 teaspoon salt
  • 1/2 cup cold water
  • 1 egg
  • 1 egg white
  • 1 teaspoon vinegar
  • 3 tablespoons shortening

Dough Preparation:

1. In a bowl, beat the water, egg, egg white and vinegar together. Set aside.2. In a separate bowl, mix together the 3 cups of flour and salt.

3. Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.

4. Mix the wet and dry ingredients with a fork until it becomes stiff.

5. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.

6. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.

Tip: If you want to keep the dough longer than 24 hours, you can freeze it.

If you want a slightly softer crust, just use 1 stick of butter (8 tablespoons instead of 6,) and use 2 full eggs per 3 cups of flour.

Servings: Makes approximately 10 six-inch empanadas.

2 While dough is chilling, heat a large frying pan on medium high/high heat. Sprinkle 1/4 teaspoon or so of salt on the bottom of the pan. Break off bits of ground pork and add to the pan, until all the pork is added without crowding. Do not stir. Let the pork brown. Once nicely browned on one side, then use a spatula to flip the pieces to the other side so the other side can brown. Once the pork is nicely browned on 2 sides, reduce the heat on the pan to medium, and remove the pork to a bowl.

3 Add 2 Tbsp olive oil to the pan. Then add the finely chopped onion. Let onions gently cook on medium heat for a few minutes until translucent. Add the minced garlic. Cook until fragrant. Add the finely chopped mushrooms, cooking for a few minutes more. Add the curry powder, ground coriander, and cardamom to the pan. Mix the spices in with the onion mix. Add the ground pork back to the pan, mixing in the seasoned onion mix. Add the raisins. Add the sherry, soy sauce, sugar, and corn starch, mixing well. Break bigger pieces of ground pork with the edge of a metal spatula. Remove from heat, and chill until time to stuff the pastries.


4 Preheat oven to 375°F. On a lightly floured, smooth, clean surface, roll out one of the dough rounds to a thin 1/8-inch thickness. (If refrigerated for more than an hour, you may need to let it sit for 10 minutes to soften it enough to roll it out more easily.) Use a wide-mouthed jar (about 3 inches wide) to cut out rounds. Place them on a baking sheet.

During this and the next step, if the dough becomes too soft and therefore difficult to work with, put whatever you are working on in the refrigerator to chill for 5 or 10 minutes.

curry-pork-empanada-2.jpg curry-pork-empanada-3.jpg

5 Use a pastry brush to lightly brush the inside edge of the rounds with egg wash (to help the empanadas seal). Place a teaspoon of meat inside each round. Fold the round over to and press the edges to seal shut. Use the tines of a fork to flute the edges. Place standing upright on a baking sheet, spaced an inch apart. (You can also lie them down, but with them upright, you’ll fit more on a pan.) Use a pastry brush to brush the sides (not the bottom) of the empanadas with more egg wash.

6 Working in batches, cook in the oven for 15 to 20 minutes, until golden brown.

Makes 4 to 5 dozen empanada turnovers.

Many parts of this recipe can be made in advance to save time. The dough and the filling can be made 2 days ahead of time. The formed empanadas can be chilled several hours before baking. Once baked, the empanadas can be made a day ahead of time and reheated before serving.

The pastries are best made in batches, keeping the dough and dough rounds chilled in between batches to make them easier to form.


Pastry Ingredients

  • 16 ounces cream cheese (do not use light), room temperature
  • 8 ounces (2 sticks, 1 cup) unsalted butter, room temperature
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour
  • 1 egg, beaten, for pastry egg wash


1 Beat together the cream cheese, butter, and 1/2 teaspoon salt, until well blended. Slowly add in the flour, mixing until incorporated. Form two balls (it will be easier to work with 2 separate pieces of dough), then flatten each into a disk. Dust with flour, cover with plastic wrap, and refrigerate for at least an hour.


5 Comments Add yours

  1. Hi

    Found your blog and am really interested in your recipes! I’ve just started one of my own and if you have time/are interested, would love it if you could take a look too. Majority of what I will be posting is mostly Chinese food.

    1. Nice Blog! is it ok if i post a few of your recipes that i like on my blog you will get credit of course!!

  2. kat says:

    Oh that looks great! I love all your photos and that looks so easy to make too! Thanks for sharing! I’m new to blogging and love that there is a foodie community! If you have time, please check out my blog: And of course! Any advice would be great 🙂

    1. I will take a look soon and give you some feedback Kat…….keep blogging!! 🙂

  3. luv the recipe. and i argree — cream cheese does not need to be in an empanada. . . unless you make a sweet version. then it would be pretty close to rugelach

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