Pork (Pernil) Empanadas

December 9, 2013

Pork Empadas - filled with leftover Pernil and Caramelized Onions Ok, time for another confession, I already told you I don’t bake and that I am not good making desserts. I am a free spirit in the kitchen and I feel the science behind baking holds me back. But don’t worry, I have not given up and I will try my best to get along with baking powder, flour, yeast and the likes. It just will take time.

So what’s today’s confession? Well, I don’t cook as much as you may think. HA! You think I am joking right? Well, I am not. I do enjoy cooking but I don’t have time to cook as much as I would love to. All this food you see here is cooked (with love for you) over the weekends, but Mon-Fri there is zero cooking from my end. Mr. B. does most of the weekly cooking, he is awesome in the kitchen. Even though I love to cook for others, there is something undeniably special about a plate of delicious food that is ready and served for me to eat. Specially if it comes from my mom, I miss her home cooked meals soooo much. Oh growing pains…

Something I do to feel closer to my mom’s home-cooking, is go to a Dominican restaurant that serves tons of food. Tons! Last time I was there I ordered pernil (roasted pork) and as expected, I had leftovers to take home with me. The results from the pernil-leftover-creation was bliss, so I am sharing it with you. Pork Empadas - filled with leftover Pernil and Caramelized Onions Picture this: warm, juicy, savory pernil, inside a buttery and flaky empanada, accompanied by sweet caramelized onions and dipped in your favorite sauce. Need more details? Follow through the pictures below:

To start, they key to this blissful empanada is to make your own dough. Try this dough recipe I previously shared for my pastelitos recipe here.

Pork Empadas - filled with leftover Pernil and Caramelized Onions To make empanadas you will need bigger discs then the ones used for pastelitos, and the way I did it (tell me if you have a better method) is to make golf ball size balls, roll them flat and use any object around (I used the cover of my sugar container) to cut a big circle with the help of a knife. The discs ended up being about 6 inches in diameter. Pork Empadas - filled with leftover Pernil and Caramelized OnionsYou can fill the empanada discs with your favorite filling, but I can assure you pernil and caramelized onions will surely bring bliss to your life. Pork Empadas - filled with leftover Pernil and Caramelized OnionsAnd if you have any drippings from the caramelized onions, drop a teaspoon on the filling for a juicy empanada. Pork Empadas - filled with leftover Pernil and Caramelized Onions So easy and so comforting. You need these empanadas in your life. Don’t miss out and make them today. Pork Empadas - filled with leftover Pernil and Caramelized Onions Click below to get the recipe for:

Caramelized Onions
  • 2 onions
  • 1 tablespoon butter
  • Salt to taste
  • ½ teaspoon sugar
  • A splash of balsamic vinegar (optional)
  1. Slice onions really thin, this will cut down the cooking time. I used a mandolin slicer but try your best to avoid thick rings.
  2. Saute with butter on medium high heat but do not let onions burn, nor get dry so if you need a bit more butter go ahead or try a tiny splash of water first.
  3. After they start getting translucent, about 10 minutes out, sprinkle salt.
  4. Stir and push onions to the sides leaving an empty space in the center of the pan.
  5. Sprinkle sugar straight to the center of the pan and as it starts to caramelized then stir the onions back. This will help with color.
  6. After 20 more minutes, stirring every one to two minutes, add a splash of balsamic vinegar (optional) and cook it down for 10 more minutes.


3 Responses to “Pork (Pernil) Empanadas”

  • Hi! I stumbled across your blog by accident via Pinterest. It’s so hard to find Latin recipes like the ones you’re posting (at least for this gringa it is, haha) so I wanted to tell you it’s appreciated! Pernil is one of my favorite things ever! What’s that sauce/dip you made to go with the empanadas?

    • Hi Mary! Thank you sooo soo much for stopping by and leaving a comment. I love to share my experiences with my readers. I will be sharing much more recipes soon so come back for more. The dipping sauce is simple mayo with cilantro, salt and lime. Yummm

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