Baked Empanadas with Green Chile Pork
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.
Servings 18 empanadas
Calories 360kcal
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
The roasted green chiles, can be store bought or roasted at home. I use anaheim green chiles.
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.
Nutrition
Serving: 1empanada | Calories: 360kcal | Carbohydrates: 29g | Protein: 16g | Fat: 20g