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

Ingredients

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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

Preparation

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

There are not reviews for this recipe.

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Easy Pork Empanadas
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