Cabbage & pork empanadas

Cabbage & pork empanadas

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 30 mins Cook: 50 mins Plus cooling time


Makes 12
Best eaten hot from the oven, but any leftovers make a great packed lunch the next day

Nutrition and extra info

  • Freeze unbaked

Nutrition: per serving

  • kcal279
  • fat15g
  • saturates5g
  • carbs29g
  • sugars6g
  • fibre2g
  • protein10g
  • salt0.26g


  • 350g plain flour
  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • juice 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • milk, for brushing



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

For the filling

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 shallot, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 150g lean minced pork
  • 150g curly kale, roughly chopped



    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 2 tsp smoked paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 50g raisin
  • 50g toasted pine nuts
  • 2 tbsp clear honey
  • 100g flavoursome cheese such as mature Gruyère, diced


  1. For the filling, heat the oil in a large pan and cook the shallot for a few mins until beginning to soften. Add the pork and stir-fry for 3-4 mins then add the kale and paprika, cover tightly and simmer gently for 20 mins until the pork and cabbage are both tender. Stir in the raisins, pine nuts and honey, season and leave to cool.

  2. Meanwhile, place the flour, egg, butter, sunflower oil and some salt in a food processor. Add the juice and whizz together to make a smooth, soft dough. Wrap in cling film and chill.

  3. Heat the oven to 190C/170C fan/ gas 5. Shape the dough into 12 balls then roll each one out to make a 12cm round. Stir the cheese into the cold filling then divide it between the rounds. Fold each in half to enclose the mixture then, using your fingertips, crimp or twist the edges to neatly seal. Can be chilled for up to 12 hrs.

  4. Transfer the empanadas to a non-stick baking sheet, brush with a little milk and bake for 20-25 mins until golden.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
4th Nov, 2012
The reasons for being too plain is that it's not like the proper Argentinean 'Empanadas'. The filling contains beef mince, boiled eggs, one or two onions plus spring onions, olives, cumin and paprika. All of these combined ingredients give the Empanadas its fantastic flavour. The key here are the olives. Not too many but a few to give it that kick!
2nd Aug, 2011
This is not "easy" (unless you are a pretty good pastry chef), its far too fiddly. I agree with Mattmes, the filling is bland, the honey and raisins make it too sweet, and combined with the orange juice in the pastry you can't taste the pork at all. I would suggest reduce the honey by 50%, add a chilli, some basil, and some garlic to give it some kick. As it was, my kids thought it was an experimental mince pie, and should be served as a dessert with cream on it. Sorry, but it was given a big thumbs down in my house.
8th May, 2011
This was perfectly fine, but a little bit plain for me. I think it tasted a little one note and needed something else in the ingredients to really pick it up.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?