Nutritional Info

Nutrition Facts

Serving Size 1 (286g)

Calories 212
Calories from Fat 42 (20%)
Amount Per Serving %DIV
Total Fat 4.7g 7%
Saturated Fat 2.2g 11%
Monounsaturated Fat 1.5g
Polyunsaturated Fat 1g
Trans Fat 0.0g
Cholesterol 31.6mg 11%
Sodium 163.9mg 7%
Potassium 618.4mg 13%
Total Carbohydrate 30.6g 10%
Dietary Fiber 15.6g 62%
Sugars 1.4g
Protein 14.5g 29%

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Recipe Description
I have enjoyed empanadas throughout my travels in Latin America-from Mexico to Argentina. The crust is usually made with lard or shortening, and then the little pies are deep-fried. To cut back on fat, I use wanton wrappers, which can be baked with only a small amount of oil. They are easy to make and once you do you can bet that you will be looking for more empanada recipes.
Prep time
5 min
Cook time
5 min
Ready In
10 min


Serves Tool

Serves To:USMetric
1   egg white, lightly beaten
36   (3") wonton wrappers or round chinese ravioli wrappers
1 Tablespoon(T)  unseasoned dry bread crumbs (optional)
1/2 Teaspoon(t)  ground cumin salt and ground black pepper
1/4 Cup(c)  chicken stock
1 Tablespoon(T)  tomato paste
1 Clove(clv)  garlic, minced
1 Tablespoon(T)  chopped fresh cilantro or flat-leaf parsley
4   pimiento-stuffed green olives, coarsely chopped
2 Tablespoon(T)  raisins
1/2   tomato, seeded and chopped
1/2   red bell pepper, finely chopped
1/2   small onion, finely chopped
8 Ounce(oz)  boneless lean pork loin, trimmed of all visible fat and cut into 1/2" cubes


In a large saucepan over medium heat, combine the pork, onions, bell peppers, tomatoes, raisins, olives, cilantro or parsley, garlic, and tomato paste. Add the stock, broth, or water. Add 1/2 teaspoon of the cumin. Season with salt and black pepper. Simmer, stirring often, for 5 minutes, or until the pork is no longer pink.

Transfer the mixture to a food' processor and coarsely grind. The mixture should be fairly dry; if it is too runny, add the bread crumbs. The filling should be highly seasoned; sprinkle with more cumin, salt, and black pepper, if desired. Transfer to a bowl and refrigerate the filling until cold.

Preheat the oven to 400°F. Coat a nonstick baking sheet with nonstick spray.

Arrange a few wonton wrappers on a work surface. Lightly brush the edge of each wrapper with egg white. (The egg white helps make a tight seal.) Place a tablespoon of filling in the center and fold the wrapper in half to make a triangular pastry, or a half moon-shaped pastry if using round wrappers. Crimp the edges with a fork. Place the finished empanadas on the prepared baking sheet while you make the rest.

Bake until golen brown usually about 15 minutes.

Additional notes

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Easy Pork Empanadas
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