Cumin Spiced Pork Empanadas


  • 8 ozs Meyer Heritage Duroc Ground Pork
  • 1 tsp Vegetable oil
  • 1/4 Onion (minced)
  • 1 clove Garlic (minced)
  • 1/2 tsp Oregano
  • 1/4 tsp Cumin
  • 1 tsp Paprika
  • 1/4 tsp Sugar
  • 1 tbsp Flour
  • 1/2 cup Water
  • 1 Egg (beaten)
  • Salt and pepper to taste
  • 2 Pie crusts (9-inch, warmed to room temperature)


Empanadas are tasty little hand held pies.  The ones we are making today are filled with saucy ground pork that has been seasoned with cumin, paprika, and oregano.  They are addicting and perfect for any occasion.  They would be great for a meal on the go or as an appetizer at a party. 
Feel free to try them with different dips, as well.  They go great with salsa, sour cream, or just a sprinkling of fresh cilantro leaves.  These empanadas are sure to be a hit.


1. Place a large skillet over medium heat.  Add the vegetable oil followed by the pork, onion, garlic, oregano, cumin, paprika, sugar, salt, and pepper.  Cook until the pork is browned, then add the flour and cook for 1 minute more, stirring frequently.  Add the 1/3 cup water and bring to a simmer.  Remove from the heat and allow to cool until no longer hot.
2. Preheat oven to 400ºF.
3. Combine the prepared pie crusts to a ball and roll 1/4-inch thick.  Cut using a 2 1/2-inch circle cutter.  Roll the dough again and cut out as many circles as you can.  In a medium bowl, beat together the egg and 1 tablespoon water. 
4. Brush the edges of each circle with the egg mixture.  Spoon the filling into the middle of each circle and fold over.  Use a fork to crimp the edges, then transfer to a cookie sheet.  Brush the tops of the empanadas with the egg mixture, then bake until golden brown, about 15 minutes.  Allow to cool slightly before eating.


Nutritional Analysis Per Serving

  • Calories: 394
  • Fat Content: 24g
  • Saturated Fat Content: 7g
  • Cholesterol Content: 64mg
  • Sodium Content: 519mg
  • Carbohydrate Content: 29g
  • Fiber Content: 1g
  • Protein Content: 14g