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roast pork (deli roast pork)
pastry shells (6 inch diameter)
Lightly dust flour on a bakery board.
Place shell on board and gently work around the edges slightly stretching the dough.
Layer all ingredients in pocket in center of the shell. Each empanada will be filled with 1 ounce Swiss cheese, 2 pickle slices, 1 ounce roast pork, 1 ounce ham (do not over fill)
Fold shell and first press edges together with fingers to make sure the empanadas are sealed. Then press edges of shell together with a fork to ensure filling does not cook out.
Gently place empanadas in hot oil and cook until golden brown (about 5-7 minutes). Let empanadas rest for 2-5 minutes before serving.
Serve with your favorite side to make an entrée or as is for appetizers.