Empanada minced pork filling

    Empanada minced pork filling

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    About this recipe: 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.

    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

    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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