Empanada minced pork filling

    (7)
    35 min

    This tasty minced pork filling is flavoured with garlic, peas, carrots and sultanas, and can be used to fill empanadas. This can be made well in advance, and also frozen. Use this filling with recipe for Empanada pastry, found on this site.


    6 people made this

    Ingredients
    Serves: 24 

    • 450g minced pork
    • salt and pepper to taste
    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 150g frozen peas
    • 100g chopped carrots
    • 45g sultanas or raisins
    • 1 small potato, diced

    Method
    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Cook the minced pork in a nonstick frying pan over medium heat until completely browned, about 5 minutes. Season with salt and pepper.
    2. Heat the olive oil in a separate frying pan over medium heat; cook the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Stir the browned pork into the onion mixture; cook and stir another 5 minutes. Mix the potato, peas and carrots, and raisins into the pork; allow the mixture to cook together until the vegetables are completely tender, about 10 minutes. Allow the filling to cool completely before spooning into empanada pastry.

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    Reviews & ratings
    Average global rating:
    (7)

    Reviews in English (6)

    by
    5

    Easy recipe to follow, i added adobo seasoning to it as well.  -  13 Jul 2010  (Review from Allrecipes US | Canada)

    by
    4

    This was Delicious! ! I added some chopped jalapeno and onion. I used Grand biscuits that I flattened and used to fill them. Cilantro was also thrown in. I baked them up and served them with creamy avocado and Mexican Creme. The meat was already seasoned and chopped along with a can of beer, so I put it in the oven and went to work out. When I got back, the house smelled Good! They were very mummy if not a bit Hot from peppers. Thanks Lola. Keeper  -  31 May 2012  (Review from Allrecipes US | Canada)

    by
    3

    SO GOOD, doctored up a little  -  06 Jan 2011  (Review from Allrecipes US | Canada)

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