The Washington Post

Pork and Green Bean Empanadas

Pork and Green Bean Empanadas 6.000

(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Apr 23, 2020

Chef Stephanie Izard’s recipe for empanadas is easy to adjust based on what you have in your refrigerator and pantry. Once you have the dough and pork, you can season it any way you like, adding more heat or substituting your favorite dried spices.

NOTES: For the dough, make your own or buy frozen pie dough, preferably one that can be rolled to any shape, such as Pillsbury, which comes in 14.1-ounce packages of 2 crusts. Cut the dough in rounds or squares, whichever makes more sense based on the shape of the frozen dough you have. The goal is to reduce the amount of wasted dough.

No need to blanch or thaw the chopped green beans if they’re frozen. The cooking time in the pan with the ground pork is enough.

Anchovies are optional. If they are not used, additional salt may be needed.

Use only freshly grated Parmesan.

Storage Notes: Allow baked empanadas to cool before storing in the refrigerator. Baked or unbaked empanadas can be refrigerated in an airtight container for up to 3 days. If baking refrigerated empanadas, there is no need to change the baking time. If freezing, place unbaked empanadas on a parchment-lined rimmed baking sheet and freeze until solid. Once frozen, transfer them to resealable, airtight containers and freeze for up to 3 months. Add a few minutes to baking time, if cooking frozen empanadas. Fully cooked empanadas also can be frozen, but the crust will probably be less crisp and flaky.


Servings:
6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings

Ingredients
  • For the empanadas
  • 3 tablespoons ghee or extra-virgin olive oil
  • 1 tablespoon minced garlic (about 3 cloves)
  • 1 pound ground pork
  • 1 teaspoon ground coriander
  • 1 teaspoon hot sauce, such as Tabasco, or more to taste
  • 1/2 teaspoon kosher salt, or more to taste
  • 1/2 teaspoon freshly ground black pepper, or more to taste
  • 1 tablespoon minced anchovies, about 6 fillets (optional)
  • 1 cup small dice green beans (if using frozen, no need to thaw or blanch)
  • 2 tablespoons chinkiang vinegar (may substitute sherry vinegar)
  • 1/2 cup (scant 2 ounces) finely grated Parmesan cheese
  • 2 pieces frozen pie dough, such as 14.1-ounce package Pillsbury, thawed (See NOTE)
  • For the dipping sauce
  • 1 cup mayonnaise, preferably Duke’s
  • 2 tablespoons gochujang(Korean chile paste) or sambal oelek
  • Juice of 1 lime

Directions

Make the empanadas: In a large nonstick saute pan over medium heat, add the ghee and heat until shimmering. Add the garlic and stir until aromatic, about 1 minute. Break the pork up with your hands and add it to the pan. Increase the heat to medium-high. Sprinkle the ground coriander, hot sauce, salt and pepper over the pork, and stir, breaking up meat with a wooden spoon as it cooks.

Once the pork is browned, about 10 to 12 minutes, add the anchovies, if using, and stir until combined.

Add the green beans to the pork mixture and stir until heated through, about 3 minutes. Add the vinegar and stir until vinegar evaporates, about 2 minutes.

Remove from the heat and let cool for about 5 minutes. Stir in the Parmesan cheese until combined. Taste, and adjust seasoning, as needed.

On a clean countertop very lightly dusted with flour, roll both pie crust dough pieces to about 3/8-inch thick. Using a mug or ramekin as a guide, cut each pie crust into a twelve 3 1/2-inch rounds.

Brush each round lightly with water and add a heaping tablespoon of filling to the center of each circle. Fold the dough in half and press the edges with a fork to seal. If necessary, add a little bit of water to the edges to completely seal.

Place the filled empanadas on a rimmed baking sheet and refrigerate for at least 30 minutes before baking.

Meanwhile, place an oven rack in the center of the oven and preheat to 375 degrees. Bake the empanadas for 20 to 25 minutes, or until golden brown all over.

Make the sauce: While the empanadas are baking, in a small bowl whisk together the mayonnaise, chile paste and lime juice until combined.

To serve, remove the empanadas from the oven and cool for a few minutes on a wire rack. Serve hot with the dipping sauce on the side.

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Recipe Source

From chef Stephanie Izard, owner of Girl & the Goat, Little Goat Diner and Duck Duck Goat in Chicago.

Tested by Tom Sietsema.

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Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 146


% Daily Values*

Total Fat: 11g 17%

Saturated Fat: 5g 25%

Cholesterol: 19mg 6%

Sodium: 186mg 8%

Total Carbohydrates: 9g 3%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 4g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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