These bite-sized empenadas and pork are a delicious hors d'oeuvre that can be served with a salsa verde.



Ingredient Checklist


Instructions Checklist
  • Toast spices in small, heavy skillet over medium-high heat, shaking pan often, 2 to 3 minutes. Be careful not to scorch spices. Let cool, finely grind, and combine with garlic.

  • Heat oven to 425 degrees. Bring pork to room temperature; rub with spice mixture. Roast in a heavy roasting pan until pork is very well done and falling off the bone, about 2 1/2 hours. Let stand until cool enough to handle. Trim fat and remove pork from bone. Dice into small pieces, cover, and set aside.

  • Heat oil in large skillet over medium heat. Add onions; saute, stirring, until soft, about 5 minutes. Add pork, 2 cups salsa verde, 1 1/2 teaspoons salt, pepper, and stock. Simmer until liquid starts to thicken, 5 to 8 minutes.

  • Whisk together flour, shortening, remaining 1/2 teaspoon salt, and baking powder in bowl. Add 2 1/2 cups warm water; knead dough until smooth. Cover; let stand 10 minutes. Divide into 60 1 1/2-inch balls; cover with plastic.

  • Lightly flour work surface; roll out each dough ball to 3 1/2-inch disk. Place 1 heaping tablespoon pork filling in center of each; fold dough to enclose filling and form a half moon. Seal edges by crimping with fork.

  • Preheat oven to 425 degrees. Arrange empanadas on parchment-lined baking sheets; generously brush with butter. Bake 2 pans (meanwhile, refrigerate others) until light brown, 20 to 25 minutes; rotate pans between racks halfway through. Let cool slightly; bake remaining pans. Serve with remaining salsa verde.

Cook's Notes

Allow time to cook the pork so it is falling off the bone.

Reviews (2)

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
I was also disappointed with the dough. It was tough and tasteless. The pork filling, however, was delicious. i think it'd be excellent in tortas, tacos or burritos. I might try this recipe again using a different dough.
Rating: Unrated
I made this recipe back in 1996, and just found it again. By coincidence, the same day, I had an impromptu party with many Mexican friends, who showed up. They went wild over this recipe, as did my husband. It's delicious and worth the time. Although I am not so good with dough-type recipes, they turned out a little too hard, but I'm sure that was my fault. If anyone has a suggestion for this, I'd love to hear from you? Try this one, you will love it!