Stuffed Empanadas with Pork and Potato Filling

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Golden baked empanadas filled with a savory mixture of ground pork, potatoes, and traditional Bolivian spices. This latin american-inspired pork ready in about 85 minutes pairs all-purpose flour, cold and cubed unsalted butter, cold water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 1/2 cups all-purpose flour
• 1/2 cup, cold and cubed unsalted butter
• 3/4 cup cold water
• 1 tsp salt
• 1 lb ground pork
• 1 cup, peeled and diced small yellow potatoes
• 1 small, finely chopped onion
• 2, minced garlic cloves
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 tbsp olive oil
• 1/2 tsp black pepper
• 2, chopped hard-boiled eggs
• 1/4 cup, chopped green olives
• 1, beaten for egg wash egg

Instructions

1. Step 1: To make the dough, combine 2 1/2 cups all-purpose flour and 1 tsp salt in a large bowl. Cut in 1/2 cup cold cubed unsalted butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
2. Step 2: Gradually add 3/4 cup cold water, mixing until the dough comes together. Form into a ball, wrap in plastic, and refrigerate for 30 minutes.
3. Step 3: Meanwhile, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 finely chopped small onion and 2 minced garlic cloves, sauté for 3-4 minutes until translucent.
4. Step 4: Add 1 lb ground pork, 1 cup peeled and diced yellow potatoes, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp black pepper. Cook, stirring frequently, for 10 minutes until pork is cooked through and potatoes are tender.
5. Step 5: Remove from heat and stir in 2 chopped hard-boiled eggs and 1/4 cup chopped green olives. Let filling cool.
6. Step 6: Preheat oven to 375°F. Roll out dough to 1/8-inch thickness and cut into 5-inch circles.
7. Step 7: Place 2 tbsp filling in the center of each dough circle. Fold dough over and crimp edges to seal.
8. Step 8: Brush each empanada with 1 beaten egg and place on a baking sheet lined with parchment paper.
9. Step 9: Bake for 25-30 minutes until golden brown and crisp. Serve warm.