These baked Pork Picadillo Empanadas have a ground pork filling stuffed into a refrigerated biscuit. This is the easiest empanada recipe ever. Serve with a side of salsa for an unbelievable appetizer, lunch, dinner, or gameday snack.
What are Empanadas?
Empanadas are a Spanish or Latin American pastry turnover typically filled with a savory filling. They are kind of like a mini-calzone and can be either baked or fried. Because they are popular in many different countries and cultures, there are many different spins on them. I typically think of them as having a beef filling with raisins and olives.
Using biscuit dough gives these Pork Picadillo Empanadas a southern spin. They have a savory ground pork filling with golden raisins and slivered almonds. They are flavored with jalapeno, chili powder, cumin, cinnamon, and chipotle salsa. There’s also a little sour cream in the filling which adds some richness.
Refrigerated biscuits are used for the dough. You’ll separate each biscuit in half to make two thinner biscuits. Try to stretch each one out a little so you have more room for the filling. Once you have the filling piled on, fold in half and press the edges together with a fork to seal. You don’t want them bursting open and the filling leaking out while they bake.
Brush each one with egg and bake for 15 to 20 minutes.
Tip: To save time, the filling can be made a day in advance.
More Savory Pastry Recipes:
Pork Picadillo Empanadas
- 16 ounces ground pork
- 1/2 cup finely chopped onion
- 1 jalapeno, diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cinnamon
- 1/3 cup golden raisins
- 1 1/2 cups chipotle salsa, divided
- 1 tablespoon lime juice
- 3 tablespoons chopped slivered almonds
- 1/2 cup sour cream
- 1 (16.3-ounce) can refrigerated flaky biscuits
- 1 large egg, beaten
- Cook pork in a large nonstick skillet, crumbling it as it cooks. When most of the pink is gone, add onion and jalapeno. Cook for 2 to 3 more minutes.
- Add chili powder, cumin, salt, garlic powder, and cinnamon. Cook and stir for 30 seconds.
- Add raisins, 3/4 cup salsa, lime juice, almonds and sour cream. Stir well and remove from heat. Let cool.
- Separate each biscuit in half so that you have 16 rounds. Note: They are easier to work with if they are cold, so place half of them in the refrigerator while you stuff the other half.
- Spoon as much filling onto each biscuit round as you can while still getting it to close without too much trouble. Fold in half, pressing the edges with a fork to seal. Place on a parchment paper lined baking sheet. Cover with plastic wrap and refrigerate at least 30 minutes and up to 8 hours.
- Preheat oven to 350 degrees F. Brush each empanada with egg. Bake 15 to 20 minutes.
- Serve with remaining 3/4 cup chipolte salsa.
Recipe adapted from The Southern Living Community Cookbook
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