Recipes in the world of Flavilo

Smoked pork belly empanada in golden brown crust

Smoked Pork Belly Empanadas

The distinctive flavor and tender texture of smoked pork belly make it an ideal base for empanada fillings. The use of smoked meat fillings is common in Spanish and South American cuisine as it creates a filling that is rich, satisfying, and has a long shelf life. This recipe is easy to prepare at home. An important technical detail is to not overcook the smoked pork belly, but only to sear it, so that it retains its texture but releases its aroma. The onion and garlic enhance the smoked character, while the crispy pastry contrasts with the juicy interior. When the empanadas are baking, the aroma of meat and garlic fills the kitchen. This dish is perfect for weekend lunches, entertaining guests, or even eaten cold, packed for a picnic.

Prep Time 35 min
Preparation 25 min
Total 1 hr
1960 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 400 g All-purpose flour
⭕ 1 tsp Salt
⭕ 150 ml Water
⭕ 100 g Butter or lard
⭕ 250 g Smoked pork belly
⭕ 1 Onion
⭕ 2 cloves Garlic
⭕ 0.5 tsp Ground black pepper
⭕ 1 tbsp Olive oil

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    Preparation Steps

    1

    In a large bowl, combine the flour and salt. Add the melted butter or lard, then gradually pour in the water. Knead until a smooth dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.

    2

    Dice the smoked pork belly into small cubes or strips. Finely chop the onion and mince the garlic.

    3

    Heat the olive oil in a skillet over medium heat. Sauté the onion and garlic until softened. Add the smoked pork belly and cook for 5-6 minutes, until fragrant and lightly crispy.

    4

    Season with ground black pepper. Let the filling cool to lukewarm before filling the dough.

    5

    On a lightly floured surface, roll out the chilled dough to a 3 mm thickness. Cut out circles with a 10–12 cm diameter cookie cutter. Place a tablespoon of the pork belly filling in the center of each circle.

    6

    Fold the dough in half to form a half-moon shape. Seal the edges tightly with a fork or by hand. Ensure the edges are well-sealed to prevent the fatty filling from leaking out.

    7

    Place the filled empanadas on a baking sheet lined with parchment paper. Brush the tops with water or a little oil.

    8

    Bake in a preheated oven at 400°F (200°C) for 20–25 minutes, or until golden brown. The filling should be hot and the pastry crisp.

    9

    Let the empanadas rest for 5 minutes before serving. They are satisfying on their own or served with pickles.