Pork and Corn Empanadas with Spiced Tomato Sauce

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

Flaky empanadas filled with seasoned ground pork and sweet corn, paired with a warm, spiced tomato dipping sauce inspired by Bolivian street food. This latin american-inspired pork ready in about 80 minutes blends all-purpose flour, (113 grams), cubed cold unsalted butter, cold water into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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 (113 grams), cubed cold unsalted butter
• 1/3 cup cold water
• 1/2 teaspoon salt
• 300 grams ground pork
• 1/2 cup fresh corn kernels
• 1 small, finely chopped onion
• 2, minced garlic cloves
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 2 tablespoons olive oil
• 1 cup canned crushed tomatoes
• 1/4 teaspoon red chili flakes
• 1 tablespoon white vinegar
• 1 teaspoon sugar
• 1/4 teaspoon black pepper

Instructions

1. Step 1: In a mixing bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup cold cubed unsalted butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
2. Step 2: Gradually add 1/3 cup cold water, mixing gently until dough forms a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
3. Step 3: Heat 2 tablespoons olive oil in a skillet over medium heat. Add 1 small finely chopped onion and 2 minced garlic cloves, sautéing for 3-4 minutes until softened.
4. Step 4: Add 300 grams ground pork, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Cook, breaking up meat, until browned through, about 6-7 minutes.
5. Step 5: Stir in 1/2 cup fresh corn kernels, cook another 2 minutes, then remove from heat and let filling cool.
6. Step 6: Preheat oven to 400°F. Roll out chilled dough on a floured surface to 1/8-inch thickness. Cut out 4-5 inch rounds.
7. Step 7: Spoon about 2 tablespoons pork filling onto one half of each dough circle, fold over, and crimp edges with a fork to seal.
8. Step 8: Place empanadas on a baking sheet lined with parchment paper and bake for 20-25 minutes until golden brown.
9. Step 9: Meanwhile, prepare the dipping sauce by combining 1 cup canned crushed tomatoes, 1 tablespoon white vinegar, 1 teaspoon sugar, and 1/4 teaspoon red chili flakes in a small saucepan. Simmer over low heat for 10 minutes until thickened.
10. Step 10: Serve warm empanadas with the spiced tomato dipping sauce.