Pork Empanada

130 mins (prep 40, cooking 90)
25 ingredients
8 servings
From The Food and Cooking of Spain, Africa and the Middle East. Posted for ZWT III. The original recipe had a LOT of meat in it, so I adapted it to something that had a bit more variety of texture and flavor. The crust rises more when you bake it, so make sure you roll it out pretty thin. It has a cornbread type of texture, so if you like a flakier crust, you might want to try Empanada Dough (I haven't tried using it for this dish - you might need to make 1 1/2 times the recipe for this empanada.)

Categories:  european , spanish , main-dish , meat , pork , <-4-hours , savory-pies , time-to-make ,
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Serving Size (156.73 g)
Servings 8
Amount per Serving
Calories 528.37 Calories from Fat 147.06
% Daily Value *
Total Fat 16.34g 201.13%
Saturated Fat 2.37g 94.62%
Trans Fat 0.0g %
Cholesterol 6.35mg 16.92%
Sodium 434.74mg 144.91%
Total Carbohydrate 72.18g 192.48%
Dietary Fiber 11.38 g 364.28%
Sugars 0.96 g %
Protein 21.04g 336.63%
Vitamin A 155.59IU% Vitamin C 0.47mg%
Calcium 91.04mg% Iron 6.49mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
boneless pork loin, diced tomatoes, chopped fresh parsley, cornmeal, warm water