Pork Empanadas with Jicama Pico de Gallo

Pork Empanadas with Jicama Pico de Gallo
Photo: Blaine Moats
Prep Time:
45 mins
Bake Time:
20 mins
Total Time:
45 mins


  • 1 16 ounce frozen whole wheat bread dough, thawed

  • 1 teaspoon paprika

  • ½ teaspoon ground coriander

  • ¼ teaspoon salt

  • ¼ teaspoon ground cumin

  • ¼ teaspoon ground cinnamon

  • 1 1 pound boneless pork loin roast, trimmed of fat and cut into thin bite-size strips

  • 1 tablespoon canola oil

  • ½ cup chopped onion (1 medium)

  • 2 cloves garlic, minced

  • 1 14.5 ounce can diced tomatoes, drained

  • 1 recipe Jicama Pico de Gallo

Jicama Pico de Gallo

  • cup chopped, peeled jicama

  • 2 roma tomatoes, seeded and chopped

  • 2 tablespoon dried currants or chopped raisins

  • 1 green onion, thinly sliced

  • 1 tablespoon lemon juice

  • teaspoon crushed red pepper

  • teaspoon salt


  1. Preheat oven to 375°F. Lightly grease a baking sheet; set aside. On a lightly floured surface, let thawed dough stand, covered, while preparing filling.

  2. For filling, in a large bowl combine paprika, coriander, salt, cumin, and cinnamon. Add pork strips; toss to coat. In a large nonstick skillet heat oil over medium-high heat. Add pork strips; cook for 4 to 6 minutes or until browned and slightly pink in the centers, stirring occasionally. Using a slotted spoon, remove pork from skillet. Add onion to drippings in skillet. Cook about 5 minutes or until tender, stirring occasionally. Stir in garlic. Add pork and tomatoes to skillet; stir to combine. Remove from heat; set aside.

  3. Divide bread dough into 12 equal portions. On the lightly floured surface, roll each dough portion into a 5-inch circle. Divide filling evenly among dough rounds, spooning filling onto center of dough rounds. Brush edge of each dough round lightly with water; fold dough round in half, pinching edge to seal. If desired, press edge with tines of a fork. Place filled empanadas on the prepared baking sheet. Prick tops with tines of a fork.

  4. Bake for 20 to 25 minutes or until empanadas are golden brown and heated through. Serve warm with Jicama Pico de Gallo.

Jicama Pico de Gallo

  1. In a small bowl combine jicama, tomatoes, currants, green onion, lemon juice, crushed red pepper, and salt.

Nutrition Facts (per serving)

354 Calories
8g Fat
46g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 354
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 5%
Cholesterol 52mg 17%
Sodium 749mg 33%
Total Carbohydrate 46g 17%
Total Sugars 6g
Protein 27g
Vitamin C 14.8mg 74%
Calcium 50.5mg 4%
Iron 1.3mg 7%
Potassium 520mg 11%
Folate, total 12.1mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles