Easy Carnitas Empanadas

These carnitas empanadas are flaky, golden, and packed with flavor! Made with store-bought puff pastry and your favorite salsa, this easy recipe comes together in no time and are a simple, yet satisfying way, to enjoy leftover carnitas!

this recipe

You know those days when you want something homemade but don’t have the time to start from scratch? That’s where these carnitas empanadas come in.

I started making these because, let’s be honest, there are only so many tacos one can eat with carnitas—okay, maybe that’s a lie, but I do like switching things up.

And since I always have a pack of puff pastry in the freezer (because it makes everything easier), these empanadas became one of my go-to quick meals.

Carnitas Empanadas Step By Step Recipe

Shred the carnitas or use a knife to give them a rough chop—nothing too perfect, just small enough so they don’t poke through the pastry.

Now, grab your puff pastry and lay it out on the counter. If it’s stiff from the fridge, give it a minute to soften so it doesn’t crack when you unfold it (been there, done that).

Then, cut out 12 circles—you can use a cookie cutter, a bowl, or just eyeball it if you’re feeling adventurous.

I decided to make small empanadas to serve as appetizers, so I used a X-inch cutter.

Now, place some shredded carnitas in the center of each circle. Don’t overdo it, or they’ll burst open in the oven.

Add a little salsa on top, followed by shredded cheese. The salsa keeps everything juicy, and the cheese? Well, cheese makes everything better.

Fold the dough over into a half-moon shape and press the edges together. You can crimp them with a fork for that classic empanada look, or just pinch them closed with your fingers.

Either way, make sure they’re sealed well to prevent the filling from spilling out while baking.

Line a baking sheet with parchment paper and place the empanadas on it. Now, for the secret to that perfect golden color: egg wash. Just beat an egg with a little water and brush it over the tops. It makes all the difference!

Pop them in a 375°F (190°C) oven for 20–25 minutes, until they’re beautifully golden brown. Your kitchen will smell incredible—like buttery pastry and slow-cooked carnitas.

Once they’re out, let them cool on a rack for a few minutes (I know, it’s hard to wait).

Now, serve your carnitas empanadas with salsa roja, sour cream, or guacamole and enjoy every flaky, cheesy, carnitas-filled bite.

Tips & Notes

• Don’t overfill them: A little filling goes a long way! Too much carnitas or salsa can make the pastry hard to seal and cause leaks in the oven.
• Keep the pastry cold: Puff pastry is easiest to work with when chilled. If it gets too soft, pop it in the fridge for a few minutes before filling and sealing.
• Make them ahead: Assemble and freeze unbaked empanadas, then bake straight from frozen for an easy meal or snack anytime!
• Great for any occasion: Serve them as an appetizer, a quick meal, or an easy grab-and-go lunch for work or school.
• Customizable: Swap the salsa, use your favorite cheese, or add extras like refried beans, roasted peppers, or jalapeños.

So, If you’ve got leftover carnitas in the fridge and a pack of puff pastry ready to go, you’re already halfway there.

This is one of those recipes that feels way fancier than the effort it actually takes—my favorite kind.

More Mexican Recipes

Quesadillas Fritas, the real Mexican street food recipe.

Authentic Carnitas Recipe

Mulitas: Carne Asada Taco-Quesadilla L.A. Style

Torta de Carnitas

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Print The Recipe

Carnitas Empanadas

author Maricruz Avalos Flores

12 empanadas

Those empanadas are made with carnitas leftovers, store-bought puff pastry, and salsa. They’re great for any occasion, whether it’s an appetizer, quick meal, or grab-and-go lunch.

prep 15 minutes minutes

cook 20 minutes minutes

total 35 minutes minutes

PRINT PIN

Ingredients 

• ▢ 2 cups leftover carnitas (shredded)
• ▢ 1 package store-bought puff pastry
• ▢ ½ cup salsa roja (or your favorite store-bought salsa)
• ▢ ½ cup shredded melty cheese (like Oaxaca, mozzarella, or Monterey Jack)
• ▢ 1 egg (for egg wash)

For Serving

• ▢ Pico de gallo
• ▢ Mexican crema (or sour cream)
• ▢ Salsa

Instructions

 

• Preheat the oven to 375°F (190°C).
• Lay the pastry sheet flat on a clean countertop and cut out 5-inch circles.
• Add shredded carnitas in the center of each circle, followed by one teaspoon of salsa, then top with shredded cheese.
• Fold each 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 a parchment-lined baking sheet and brush them with egg wash (beaten egg with a little water) for a golden finish.
• Bake for 20–25 minutes, until golden brown.
• Remove from the oven and transfer the empanadas to a cooling rack.
• Serve warm with salsa, guacamole, and sour cream.

Notes

• Don’t overfill the empanadas, as too much filling can make them hard to seal and cause leaks.
• Keep the pastry cold to make it easier to handle.
• Make them ahead by freezing unbaked empanadas and baking them straight from frozen.
• You can customize them by swapping salsa, cheese, or adding extras like beans, peppers, or jalapeños.

Nutrition Information

Serving: 1 empanada | Calories: 266kcal | Carbohydrates: 19g | Protein: 7g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.002g | Cholesterol: 26mg | Sodium: 217mg | Potassium: 105mg | Fiber: 1g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 0.3mg | Calcium: 35mg | Iron: 1mg