South American Empanadas de Cerdo (Pork Empanadas)

Ingredients

While American Pigs in Blankets are typically made with cocktail sausages wrapped in crescent roll dough, South American Empanadas de Cerdo feature a flavorful pork filling enclosed in a flaky pastry. The spices used in the filling are distinctively South American, giving the empanadas a unique and vibrant taste. Additionally, the cooking technique and presentation of the dish differ, as empanadas are traditionally baked or fried until golden brown. We alse have the original recipe for American Pigs in Blankets, so you can check it out.

• 1 pound (450g) pork loin, diced 1 pound (450g) pork loin, diced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 1 red bell pepper, finely chopped 1 red bell pepper, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 2 sheets of pre-made empanada dough 2 sheets of pre-made empanada dough
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large skillet, heat olive oil over medium heat. Add the diced pork loin and cook until browned.
2. 2.
   Add the chopped onion, bell pepper, and minced garlic to the skillet. Sauté until the vegetables are softened.
3. 3.
   Sprinkle the cumin, paprika, dried oregano, salt, and pepper over the pork mixture. Stir well to coat the ingredients evenly. Cook for an additional 2-3 minutes.
4. 4.
   Remove the skillet from heat and let the filling cool completely.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   Roll out the empanada dough and cut it into circles using a round cutter.
7. 7.
   Spoon a generous amount of the pork filling onto each dough circle, leaving a small border around the edges.
8. 8.
   Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal the empanadas.
9. 9.
   Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish.
10. 10.
    Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.
11. 11.
    Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Pork loin — Trim any excess fat from the pork loin before dicing it for a leaner filling.
• Empanada dough — If using frozen empanada dough, make sure to thaw it according to the package instructions before rolling it out.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a finely chopped chili pepper to the filling.
• Experiment with different fillings such as shredded chicken, beef, or vegetarian options like cheese and spinach.
• Serve the empanadas with a side of chimichurri sauce for an extra burst of flavor.
• If you prefer a lighter version, you can bake the empanadas instead of frying them.
• Make a double batch of the filling and freeze it for future use.

Serving advice

Serve the Empanadas de Cerdo warm as an appetizer or a main course. They pair well with a fresh green salad or a side of rice and beans.

Presentation advice

Arrange the golden-brown empanadas on a platter and garnish with a sprinkle of fresh chopped cilantro or parsley. Serve them with a colorful dipping sauce to enhance the visual appeal.