Baked Pork Empanadas Recipe: Flaky Dough Wrapped in Savory Spice

This baked pork empanada recipe delivers flaky, golden crusts wrapped around tender, spiced pork filling that tastes like a taste of Charleston’s old-school soul food. ✨ I’ve perfected the dough technique over years of testing—resting it just right ensures layers that shatter at the first bite while keeping the filling juicy and packed with flavor.

The secret lies in the balance of lard and butter in the dough, plus a quick sear before baking to lock in that signature crispness.

What sets these apart is the filling—ground pork simmered with garlic, cumin, and smoked paprika until the juices render perfectly, then folded into a dough that’s been rolled thin enough to crisp up beautifully in the oven.

No frying required, which means less mess and still that satisfying crunch. The dough rests overnight for maximum tenderness, but I’ll show you how to adapt it for last-minute baking too.

By the time they emerge from the oven, you’ll have empanadas with crispy, caramelized edges and a filling that’s rich but not greasy—just the right balance of savory and spice.

The aroma alone will have everyone gathering around your table, and each bite delivers that perfect contrast of textures: tender dough giving way to juicy, seasoned pork. These are the kind of empanadas that disappear faster than you can say “second helping.”

Serve them warm with a side of tangy chimichurri or a simple green salad to cut through the richness. The dough recipe makes two dozen, so you’ll have plenty for leftovers—or better yet, sharing with neighbors. Let’s get started on making these from scratch.

Ingredients for baked pork empanada

Flaky crust meets savory pork filling—just 13 ingredients for 24 golden, crispy empanadas.

The dough balance is everything. Lard gives that signature crispness (don't substitute with butter here), while cold butter cubes add richness. For the flour, King Arthur or Gold Medal work best—they're protein-balanced for tender layers. If you're short on time, make the dough ahead and refrigerate it overnight (it actually improves). The lard and butter should be cut into small cubes and mixed with the flour before adding water—this creates those perfect pockets of fat for flakiness. As for the pork, ground chuck (80% lean) renders juicier than leaner cuts, but leaner pork stays firmer if you prefer less grease.

No lard? Vegetable shortening works in a pinch (same amount), though it lacks flavor. Swap smoked paprika for regular paprika plus a pinch of cayenne if you're out, but you'll lose that subtle smokiness. The garlic can be pre-minced from a jar if you're in a rush, though fresh is always better. For the dough, ice water is key—it keeps the gluten from over-developing. If your dough feels sticky, add 1 tbsp more flour, but don't overdo it or the crust will toughen. The egg wash isn't just for looks—it helps the empanadas brown beautifully. Pro tip: brush it on right before baking for that golden finish.

Dough keeps 3 days wrapped in plastic in the fridge or 3 months frozen (portion into discs first). The filling can be prepped ahead and stored 2 days in the fridge—it actually tastes better after resting. For make-ahead empanadas, assemble them, freeze on a tray, then transfer to a bag. Bake straight from frozen, adding 2-3 minutes to the time. These reheat beautifully—just 10 minutes at 375°F to restore that crispy edge. Serve warm with chimichurri (store-bought works fine) or a simple arugula salad to cut through the richness.

Step-by-step instructions for baked pork empanadas

Here's how to create golden, flaky empanadas with a savory pork filling that'll impress everyone.

In a large bowl, combine the 4 cups all-purpose flour and 1.5 tsp salt. Cut in the 0.5 cup cold cubed unsalted butter and 0.5 cup cold cubed lard using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This cold fat is what creates that signature flaky texture.

Gradually add the 0.75 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overmixing—just until it forms a shaggy mass. Turn it out onto a lightly floured surface and knead lightly for 30 seconds to smooth it out. Wrap tightly in plastic and refrigerate for at least 1 hour (or up to 24 hours). The cold rest is crucial for flakiness.

In a large skillet, heat the 1 tbsp olive oil over medium heat. Add the 1.5 lb ground pork and cook until browned, breaking it up with a wooden spoon, about 5-6 minutes. Drain excess fat if needed, leaving about 1 tablespoon in the pan for flavor.

Add the 4 minced garlic cloves, 1 tbsp smoked paprika, 1 tsp ground cumin, 0.5 tsp black pepper, and remaining 0.5 tsp salt. Cook for 2-3 minutes until fragrant. Let the mixture cool completely before filling the empanadas—this prevents the dough from getting soggy.

Preheat your oven to 375°F. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut 3-inch circles using a round cutter or glass. Place 1 tablespoon of the pork filling onto the center of each circle, leaving a 1/2-inch border. Fold the dough over and seal the edges by pinching with your fingers or using a fork to crimp.

Place the assembled empanadas on a parchment-lined baking sheet, leaving 1 inch between them. Brush the tops with the egg wash (1 whole egg beaten with 1 tsp water). Bake for 20-25 minutes until golden brown and puffed. For extra crispiness, broil for 1-2 minutes at the end, watching closely to avoid burning.

Let the empanadas cool for 5 minutes before serving. The filling will be hot, so give them time to set slightly. Serve warm with 1 cup chimichurri on the side for dipping. The contrast of the herby chimichurri with the rich pork filling makes every bite amazing.

Real talk: these empanadas are best served fresh from the oven. If you need to reheat, pop them in a 350°F oven for 5-10 minutes until warmed through. Don't skip the chimichurri—it ties all the flavors together perfectly.

Wine and beer pairings for this baked pork empanada

Red Wine Classics

For these rich, spiced pork empanadas, I always reach for a Spanish Garnacha—its velvety texture and subtle earthiness complement the smoky paprika perfectly. A Rioja Reserva (aged 3 years) adds complexity with its leather and vanilla notes that harmonize with the caramelized edges.

Both wines have enough body to stand up to the pork's richness without overpowering the delicate dough. 🍷

Crisp White Options

If you prefer white, a Verdejo from Rueda offers bright acidity and citrus undertones that cut through the pork's richness. I love Marqués de Riscal—it's crisp yet has enough weight to handle the empanadas' savory depth.

For something lighter, try a dry Albariño from Rías Baixas, which balances the smoky filling with its peach and mineral notes. These whites refresh your palate between bites.

Beer Pairings

A Belgian Witbier like Hoegaarden is my go-to beer pairing—its coriander and orange peel notes mirror the cumin in the filling while the effervescence cleanses the palate.

For something stronger, try a German Helles Lager (like Weihenstephaner) with its malty sweetness and subtle hop bitterness that contrasts beautifully with the smoked paprika. Both beers enhance the empanadas' texture without competing with their flavors. 🍺

Regional Specialties

In my Charleston kitchen, I often serve these empanadas with a local South Carolina Riesling like Chateau Sur Les Vignes. Its honeyed apple notes complement the pork's savory depth while the acidity balances the richness.

For a bold option, try a Georgia Cabernet Franc—its bright red fruit and herbal notes echo the cumin in the filling while standing up to the crispy crust.

Non-Alcoholic Options

Don't overlook sparkling options! A San Pellegrino Aranciata (blood orange soda) with its citrus and bitter orange notes mirrors the chimichurri's herbs. For something more substantial, try a sparkling apple cider like Woodchuck Hard Cider—its crisp acidity and apple flavors create a refreshing contrast to the rich pork filling.

These non-alcoholic choices keep the meal lively without alcohol. 🍏

Frequently asked questions