Egg and Pork Empanadilla Party Bites

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

Savory empanadillas filled with seasoned ground pork and hard-boiled eggs, ideal for a satisfying party snack or appetizer. This latin american-inspired snacks ready in about 65 minutes turns all-purpose flour, cold cubed unsalted butter, cold water into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 230 calories and feeds 12, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup cold cubed unsalted butter
• 1/3 cup cold water
• 1 tsp salt
• 1 lb ground pork
• 3 minced garlic cloves
• 1 small finely diced onion
• 3 peeled and chopped hard-boiled eggs
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 beaten, for egg wash egg
• for frying, about 2 cups vegetable oil

Instructions

1. Step 1: In a medium mixing bowl, combine 2 cups all-purpose flour and 1 tsp salt. Cut in 1/2 cup cold cubed unsalted butter using a pastry cutter until mixture resembles coarse crumbs.
2. Step 2: Gradually add 1/3 cup cold water, stirring gently until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
3. Step 3: Heat 2 tbsp olive oil in a skillet over medium heat. Add 3 minced garlic cloves and 1 small finely diced onion, sautéing for 3-4 minutes until translucent and fragrant.
4. Step 4: Add 1 lb ground pork, 1/2 tsp ground cumin, 1/2 tsp paprika, and 1/4 tsp black pepper to the skillet. Cook, breaking up the meat, for 8 minutes until browned and cooked through.
5. Step 5: Remove from heat and stir in 3 chopped hard-boiled eggs. Allow filling to cool completely.
6. Step 6: Roll out the dough on a floured surface to 1/8-inch thickness. Cut into 4-inch circles using a round cutter.
7. Step 7: Place about 2 tbsp of the pork and egg filling in the center of each circle. Brush edges with 1 beaten egg, fold dough over to form a half-moon, and press edges firmly with a fork to seal.
8. Step 8: Heat 2 cups vegetable oil in a deep skillet to 350°F. Fry empanadillas in batches for 3-4 minutes per side until golden and crisp. Drain on paper towels before serving warm.