Empanadas Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade empanadas with a savory pork filling spiced with cumin and oregano, wrapped in a fluffy yeasted dough. This large-batch recipe yields 45 pastries perfect for parties or make-ahead meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 45- 2 1/2 pounds pork loin roast, (excess fat removed and cut into 2-inch cubes)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 large onion
- 2 cloves garlic
- 2 bay leaves
- water
- 2 tablespoon olive oil
- 1 plum tomato, (minced)
- 1/4 large onion, (minced)
- 1 1/2 teaspoons ground cumin
- 1 1/4 teaspoons garlic powder
- 1 1/4 teaspoons fine salt
- 3/4 teaspoon dried oregano
- 3/4 teaspoon ground nutmeg
- 2 1/2 cups warm water
- 1/2 packet active dry yeast ((about 1 1/8 teaspoons))
- 6 1/4 - 6 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons fine salt
- 1/2 cup canola oil ((or other neutral-tasting vegetable oil like corn))
- 4 - 6 cups vegetable oil, (for frying)
- 2 1/2 cups granulated sugar
- 1/2 teaspoon ground cinnamon
At a glance
PER SERVING · TIME 260M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 40m
- Cook
- 2h 40m
- Sodium
- 219mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 162mg
- Calcium
- 11mg
- Iron
- 0.84mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 100M
- SODIUM
- 219MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.