Packed full of flavor, these Curried Pork Empanadas are always devoured when we serve them at parties. Plus they can be made ahead of time!
Ever make empanadas before? While these Curried Pork Empanadas may not be traditional from a filling perspective, they are spot on in the flavor department – utterly delicious!
There are numerous recipes for empanadas that use refrigerated pie dough. That’s a great shortcut when time is tight, but this version of Curried Pork Empanadas (from Elise at Simply Recipes) uses homemade dough, and that little bit of extra effort is totally worth it.
Need a hot, make-ahead appetizer? These Curried Pork Empanadas are perfect for a number of reasons:
- The dough and the filling can be made a few days ahead,
- The empanadas can be assembled a few hours ahead,
- AND they can even be baked earlier in the day and reheated before guests arrive.
Talk about great options for a host! I also love that these are baked, not fried, which means less mess on my stove top. (Did I mention I’m not a very clean cook?)
I baked these earlier in the day, and I was worried that the crust would be tough after I reheated the empanadas. I had no reason to fear. The butter and cream cheese combination ensures the crust stays super tender and flaky, even after reheating.
And while authentic Argentinean empanadas are not traditionally served with dipping sauce, we’re a family of dippers at heart, so I had to offer at least a few choices for those fellow dippers out there. I opted for a sweet mango chutney and ginger-soy glaze (both purchased at the grocery store), and they were great complements to the empanadas.