Carnitas Empanadas

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

cook 20

total 35

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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