Pan-Fried Pork Empanadas with Spiced Corn and Potato Filling

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

Golden pan-fried empanadas stuffed with a savory blend of corn, potatoes, and spiced pork, reflecting Bolivia’s rich street food heritage. This latin american-inspired pork ready in about 65 minutes pairs all-purpose flour, unsalted butter, chilled and cubed, cold water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 unsalted butter, chilled and cubed
• 1/3 cup cold water
• 1 teaspoon salt
• 1 pound ground pork
• 1 medium yellow onion, finely chopped
• 2 cloves garlic cloves, minced
• 1 cup boiled potatoes, diced
• 3/4 cup fresh or frozen corn kernels
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• for frying vegetable oil
• 2 tablespoons fresh parsley, chopped

Instructions

1. Step 1: In a large bowl, combine 2 cups all-purpose flour and 1 teaspoon salt. Cut in 1/2 cup chilled cubed unsalted butter using your fingers or a pastry cutter until mixture resembles coarse crumbs.
2. Step 2: Gradually add 1/3 cup cold water, mixing until a smooth dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
3. Step 3: Meanwhile, heat a skillet over medium heat. Add 1 pound ground pork, cooking and breaking up for 6-7 minutes until browned.
4. Step 4: Add 1 medium finely chopped yellow onion and 2 minced garlic cloves, sauté for 4 minutes until softened.
5. Step 5: Stir in 1 cup diced boiled potatoes, 3/4 cup corn kernels, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/2 teaspoon black pepper. Cook for 5 minutes until heated through and fragrant. Remove from heat and mix in 2 tablespoons chopped fresh parsley. Let cool.
6. Step 6: Roll dough on a floured surface to 1/8-inch thickness. Cut 4-inch circles with a cutter or glass.
7. Step 7: Place 2 tablespoons filling in the center of each dough circle. Fold dough over and press edges with a fork to seal.
8. Step 8: Heat vegetable oil in a skillet over medium heat to 350°F. Fry empanadas in batches for 3-4 minutes per side until golden brown and crisp. Drain on paper towels and serve warm.