Carnitas Empanadas
Carnitas Empanadas are what you make when you have leftover pork and want to turn it into something that feels completely new. Flaky pastry wrapped around juicy carnitas, a spoonful of salsa roja, and melty cheese is hard to pass up.
They bake up golden and crisp, making them perfect for party platters, game day spreads, or a casual dinner where everyone can grab one and dip away.
Helpful Tips
- Don’t overfill the dough. Too much filling makes sealing tricky and can cause leaks in the oven.
- Keep the edges clean. Wipe away any salsa near the rim before sealing so the dough sticks properly.
- Use parchment paper. It prevents sticking and makes cleanup fast.
You Might Also Like These
Carnitas Empanadas
Carnitas empanadas have flaky pastry wrapped around juicy carnitas, a spoonful of salsa roja, and melty cheese is hard to pass up.
Ingredients
- empanada dough store-bought or homemade
- 2 cups carnitas shredded
- 1/2 cup salsa roja
- 1/2 cup melty cheese shredded, like Oaxaca, mozzarella, or Monterey Jack
- 1 egg + 2 teaspoons water beaten
- Salsa, guacamole, and sour cream for serving
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Lay out the empanada dough rounds.
- Add shredded carnitas in the center of each circle, followed by one teaspoon of salsa, then top with shredded cheese.
- Fold the dough circle over into a half-moon shape and seal the edges by pressing with a fork or crimping by hand.
- Arrange the empanadas on the baking sheet and brush them with egg wash for a golden finish.
- Bake for 25–30 minutes, until golden brown.
- Remove from the oven and transfer to a cooling rack.
- Serve warm with salsa, guacamole, and sour cream.
Nutrition
Calories: 67kcalCarbohydrates: 5gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.001gCholesterol: 24mgSodium: 228mgPotassium: 24mgFiber: 0.1gSugar: 4gVitamin A: 119IUVitamin C: 1mgCalcium: 39mgIron: 0.3mg
Tried this recipe?Let us know how it was!
