These Carnitas Empanadas are what you make when you have leftover carnitas and want to turn them into something new and exciting. Flaky pastry wrapped around tender shredded pork, salsa roja, and melty cheese is never a bad idea. They bake up golden and crisp, ready to dip into salsa, guacamole, or sour cream.
They’re easy enough for a weeknight dinner but just as perfect for game day or a casual get together. Using store bought empanada dough keeps things simple, and the filling comes together in minutes. You get big flavor without a lot of effort.
Helpful Tips
- Don’t overfill the dough. A couple tablespoons of carnitas and a teaspoon of salsa is plenty. Overfilling makes sealing harder and can cause leaks while baking.
- Seal well for best results. Press firmly with a fork or crimp by hand to keep everything tucked inside. If needed, lightly wet the edge of the dough to help it stick.
- Use a cooling rack. Transferring the empanadas to a rack after baking helps keep the bottoms crisp instead of soggy.
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Carnitas Empanadas
Ingredients
- empanada dough store-bought or homemade
- 2 cups carnitas shredded
- 1/2 cup salsa roja
- 1/2 cup melty cheese shredded, like Oaxaca, mozzarella, or Monterey Jack
- 1 egg + 2 teaspoons water beaten
- Salsa, guacamole, and sour cream for serving
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Lay out the empanada dough rounds.
- Add shredded carnitas in the center of each circle, followed by one teaspoon of salsa, then top with shredded cheese.
- Fold the dough circle over into a half-moon shape and seal the edges by pressing with a fork or crimping by hand.
- Arrange the empanadas on the baking sheet and brush them with egg wash for a golden finish.
- Bake for 25–30 minutes, until golden brown.
- Remove from the oven and transfer to a cooling rack.
- Serve warm with salsa, guacamole, and sour cream.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.