Pork Picadillo Empanadas with Chipotle Salsa
Savor the irresistible fusion of bold flavors with these Pork Picadillo Empanadas paired with a smoky Chipotle Salsa. These golden-brown, flaky pastry pockets are generously filled with a savory-sweet pork picadillo mixture, featuring ground pork sautéed with diced onions, garlic, juicy tomatoes, and enhanced by the richness of raisins, green olives, and a hint of warm spices like cinnamon and cumin. The accompanying homemade chipotle salsa, with its blend of smoky peppers, fresh cilantro, zesty lime, and a touch of honey, adds a vibrant and fiery kick to every bite. Perfect for gatherings, appetizers, or a satisfying snack, these empanadas are as delightful to make as they are to eat. Great for fans of easy Latin American recipes, smoky salsas, and crowd-pleasing finger foods!
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Recipe Information
Ingredients
- 500 g Ground pork
- 2 tbsp Olive oil
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 2 Roma tomatoes, chopped
- 50 g Raisins
- 60 g Green olives, sliced
- 0.5 tsp Ground cinnamon
- 1 tsp Ground cumin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 12 Premade empanada dough discs
- 1 Egg, beaten (for egg wash)
- 2 Chipotle peppers in adobo sauce
- 20 g Fresh cilantro
- 2 tbsp Lime juice
- 1 tsp Honey
- 0.25 tsp Salt (for salsa)
Instructions
Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until softened, about 3-4 minutes.
Stir in minced garlic and cook for 1 minute until fragrant.
Add ground pork to the skillet and cook until browned and fully cooked, about 5-7 minutes.
Stir in chopped tomatoes, raisins, sliced olives, ground cinnamon, ground cumin, salt, and black pepper. Let simmer for 5 minutes until the mixture thickens slightly. Remove from heat and allow to cool.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Take a premade empanada dough disc and place 2 tablespoons of the cooled pork picadillo mixture in the center. Fold the dough over to create a half-moon shape, then seal the edges by pressing with a fork. Repeat with remaining dough discs and filling.
Brush the tops of the empanadas with beaten egg to ensure a golden crust during baking.
Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
While the empanadas bake, make the chipotle salsa. In a blender or food processor, combine chipotle peppers in adobo sauce, fresh cilantro, lime juice, honey, and salt. Blend until smooth.
Serve the empanadas warm with chipotle salsa on the side for dipping.
Nutrition Facts
Calories |
3635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.0 g | 251% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 7173 mg | 312% | |
| Total Carbohydrate | 317.1 g | 115% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 46.9 g | ||
| Protein | 167.0 g | 334% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 473 mg | 36% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1629 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
