Delicious Empanada with Savory Pork Filling

Enjoy the perfect blend of flaky pastry and savory pork filling with this delightful empanada recipe. These hand-held savory pastries are filled with seasoned ground pork, onions, garlic, and spices, then baked to golden perfection. Serve them as a snack, appetizer, or even as a main dish accompanied by a fresh salad. Whether you're hosting a party or just craving a delicious snack, these empanadas are sure to satisfy your taste buds.

Ingredients

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice-cold water
• 1 pound ground pork
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 cup pitted green olives, chopped
• 2 hard-boiled eggs, chopped
• 1 egg, lightly beaten (for egg wash)

Directions

1. In a large bowl, combine the flour and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice-cold water, a tablespoon at a time, stirring with a fork until the dough comes together. Gather the dough into a ball, flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. In a large skillet, cook the ground pork over medium heat until browned and cooked through, breaking it up with a spoon. Drain any excess fat from the skillet.
4. Add the chopped onion and minced garlic to the skillet with the pork. Cook until the onion is translucent and the garlic is fragrant, about 2-3 minutes.
5. Stir in the cumin, paprika, black pepper, dried oregano, and cayenne pepper (if using). Cook for an additional 1-2 minutes to toast the spices.
6. Remove the skillet from heat and stir in the chopped olives and hard-boiled eggs. Allow the filling to cool completely.
7. Preheat the oven to 375°F (190°C).
8. On a lightly floured surface, roll out the chilled dough to a 1/8-inch thickness. Use a round cookie cutter or a glass to cut out circles of about 4-5 inches in diameter.
9. Place a spoonful of the pork filling in the center of each dough circle. Fold the circle in half to form a half-moon shape, then press the edges together to seal. Use a fork to crimp the edges for a decorative finish.
10. Transfer the empanadas to a baking sheet lined with parchment paper. Brush the tops with the lightly beaten egg wash.
11. Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.
12. Allow the empanadas to cool slightly before serving. They can be enjoyed warm or at room temperature. Serve as an appetizer, snack, or main dish.

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