These Baked Empanadas are warm, flaky, and packed with a shredded pork-chile filling. These are perfect for weekends, game day, meal prep, honestly, any moment that needs something tasty.
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So good Baked Empanadas
I’ve made a lot of empanadas in my life, and honestly… what was I doing before these? These Baked Green Chile Pork Empanadas are my go-to now. The slow-cooked pork, the warm green chile, the soft little bites of potato, all wrapped in a flaky baked crust, it’s the kind of combo that makes you stop mid-conversation and go, “Wait… this is sooo good.”
They’ve become one of my favorite things to make when I entertain. They’re easy, they feed a crowd, and everyone loves them. There’s something about a tray of golden empanadas coming out of the oven that gets people excited, especially when they realize they’re filled with that cozy green-chile pork situation.
Here’s what we’re working with:
- Slow-cooked pork loin
- Lots of chopped green chile
- Soft potatoes and onions cooked right into the pork
- Flaky baked pie-crust dough
- A shiny golden egg wash
These are some of the best empanadas I’ve made at home. The slow-cooked pork is packed with flavor, the green chile brings that gentle heat, and the flaky baked crust ties it all together. Make a big batch for a party, for game night, freeze half, whatever works. They disappear fast.
Hope you love them!
🩷 xoxo, Ana
How To Make Baked Empanadas
I have a hot take on empanadas: some people stuff them with filling right out of the pot while it’s still warm. If this is your thing and it works for you, keep living your life. But every time I’ve done that, the dough gets too soft and the empanadas start to leak. The bottoms get soggy, the edges slip open… it’s chaos.
So here’s what I do instead. I let the pork mixture cool completely, like, all the way, so it thickens up and scoops cleanly. Then when it hits the cold dough, everything holds together. No leaks, no sad edges popping open, no filling melting out onto the baking sheet. Just tidy, beautiful empanadas with clean crimps and crisp bottoms.
1) Gather and measure your ingredients.
**You’ll find the complete recipe and ingredient list in the card at the end.**
2) Sear the pork: Give the pork pieces a quick browning so they get that deeper color on the outside. Just enough to seal in some flavor, not trying to fully cook them here.
3) Slow cooker time: Set the pork pieces into your slow cooker and pour in all those tasty browned bits from the skillet. That’s flavor gold right there.
Let the pork go for several hours until it practically collapses when pressed with a fork. It should look juicy, not dry, so splash in more broth anytime it needs it.
Now comes the fun part: green chile, onion, potato, garlic, and spices. Stir it all in and let it cook again until those potatoes soften.
4) Shred: Break it up right in the slow cooker, no need for a separate bowl. The broth helps it shred beautifully.
Cool completely: the filling needs to cool before you stuff the dough. Warm filling = leaking empanadas. No thanks.
5) Prep the dough: Roll the pie dough thin and cut out circles. Keep the rounds chilled so they’re easy to work with and don’t get sticky.
Fill + fold: Spoon some filling in the center, brush the edges, fold, press with a fork, and move on to the next one. It becomes a fun little rhythm.
6) Chill the tray: Pop the shaped empanadas in the fridge for a bit. This helps them hold that cute shape as they bake.
7) Bake: Brush them with egg wash and bake until golden and flaky. You’ll hear that soft crackle when you tap the tops.
Ana’s Recipe Tips
- Let the filling cool fully, warm filling softens the dough and causes leaking.
- If the filling looks too loose, simmer it uncovered in the slow cooker for a few minutes until thicker. It should hold shape on a spoon.
- Store the dough rounds in the fridge while working so the edges crimp cleanly.
- Pork shoulder also works here and gives even richer results, but pork loin is leaner and still turns out great.
- You can make the filling a day ahead, it’s even better the next day.
Print Recipe:
Baked Empanadas with Green Chile Pork
Equipment
- large slow cooker
Ingredients
- 2 Pie pastry crust pies - store bought
- 2 ½ pounds Pork loin
- 2 Tablespoons Oil
- ¾ cup Chicken broth, plus more as needed
- 16 ounce Roasted anaheim green chiles, chopped - see note
- 1 medium White or yellow onion, finely chopped (about 1 cup)
- 1 large Potato, cubed to 1/3-1/2” (about 1 cup)
- 2 Garlic cloves, minced
- 1 Tablespoon Kosher or sea salt
- 1 teaspoon cumin
- 1 teaspoon ground white pepper
- ½ teaspoon ground cayenne pepper
- 1 egg
- 2 Tablespoons milk
Instructions
Cook the meat
- Cut pork loin into 8 even chunks. Heat olive oil in a skillet over medium-high and sear pork on all sides until browned.
- Transfer pork to a slow cooker. Deglaze the skillet with ¾ cup broth and pour into the slow cooker.
- Cook on high for 3 to 4 hours (or low for 6-7 hours), adding more broth as needed to keep the pork moist.
- Remove pork from the slow cooker, and shred the meat using two forks. Return shredded pork to the slow cooker, and stir to combine with juices.
- Add green chile, potato, onion, garlic, salt, cumin, white pepper, and cayenne. Stir well.
- Cook on high for another 45 mins to 1 hour, covered, until potatoes and onions are tender. Turn off heat and let the filling cool completely in the slow cooker (note: you can cook the meat ahead of time and prepare the empanadas later).
Assemble the empanadas
- Preheat oven to 400°F (200°C) and whisk egg and milk together in a small bowl to make an egg wash.
- Roll out pie dough very thin on a lightly floured surface, to about 1/8”. Cut dough into 6” circles, getting as many from the dough as able. Combine scraps, re-roll and cut additional circles. Keep dough rounds refrigerated until immediately before assembly, and assemble a small portion of empanadas at a time.
- Add 2-3 Tablespoons of meat mixture in the center of a dough round. Brush edges of dough with egg wash. Fold dough in half over meat, line up edges, and crimp with a fork to ensure a good seal.
- Place empanadas on a parchment-lined baking sheet and chill 15 minutes. Brush tops with egg wash and bake 20–25 minutes, until golden. Transfer to a cooling rack and cool for 10 to 15 minutes.
- Serve warm with your favorite toppings.
Notes
Storing Suggestions
- Fridge: Store baked empanadas in an airtight container for up to 4 days. Reheat in the oven or air fryer so the crust stays crisp.
- Freezer (unbaked): Freeze on a sheet pan, then transfer to bags. Bake from frozen.
- Freezer (baked): Freeze up to 2 months. Reheat at 375°F until warmed through.
Your Private Notes
Nutrition
Frequently Asked Questions
Absolutely, you can freeze them already shaped and unbaked. Add 3–5 extra minutes to the bake time straight from frozen.
Usually the dough got warm. Keep the rounds cold and crimp firmly. Chilling them again before baking really helps.
Yes, totally fine. Just roll it thinner so the empanadas aren’t doughy.
I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below. ⭐️
Gracias!!!! xx, Ana