Hatch Pepper Pork Empanadas

servings: 6
Prep Time: 1 Hr 0 Min
Cook Time: 35 Min

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  • 3 cups flour
  • 3/4 cup lard
  • 3/4 tsp salt
  • 1/2 cup water
  • 2 tbsp apple cider vinegar
  • 3 egg yolks
  • 1 tbsp oil
  • 1/2 onion, chopped
  • 12 oz ground pork
  • 8 Hatch chiles, roasted and chopped
  • 3 tomatillos, blanched and chopped
  • 1 cob corn, kernels
  • 3 olives, chopped
  • 1/4 cup beer
  • 6 tbsp mayonnaise
  • 2 tsp Hatch chiles, roasted and chopped
  • 1 tsp clove garlic, minced
  • 1/2 tsp cumin
  • 4 tsp lime juice
  • Salt and peeper to taste


Mix flour and salt and combine with shortening. Lightly beat egg yolks, water, and cider vinegar. Add to flour mixture. Add more water if dough is crumbly. Dough should be slightly stretchy when pulled and can form a ball. Flatten into a disk and refrigerate 30 minutes. Cook onion in oil until transparent. Add garlic and saute for 1 minute. Add pork and cook until no longer pink. Add chiles, tomatillos, corn, olives, and beer and cook until most of the liquid is gone. Add salt to taste. Cool completely before filling pastry, or pastry will fall apart.

Preheat oven to 400 degrees. Roll out dough until thin and cut with 4-inch biscuit round. Moisten inside edges with water. Place 1 tablespoon filling in center, fold and pinch to seal. Decorate edge with fork tines. Bake 20-25 minutes until golden. Cool on rack for 5 minutes. Mix remaining ingredients for aioli and blend until smooth .

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