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Pork and Olive Empanadas

Pairs with Hahn Merlot and Hahn SLH Pinot Noir

Every culture around the world has a folded pastry with filling - I’m sure you’ve tried a few - samosa, calzone, gyoza etc. Empanadas are an invitation for you to be creative - substitute ingredients for what you have on hand or make up something new.


  • Dough - you can buy store-bought dough if you prefer
  • 2 1/4 cup flour
  • 1 1/2 tsp salt
  • 1 stick butter - cut into small cubes
  • 1 egg
  • 1 T apple cider vinegar
  • 1/4 cup ice water


  • 1/2 pound ground pork (lamb or beef)
  • 1/2 red onion - minced
  • 1/2 cup kalamata olives - minced
  • 1/4 cup currants
  • 1/2 T Zatar seasoning
  • 1 T preserved lemon or lemon zest
  • 1 T fresh oregano or dried
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper


  • 1/4 cup mayonnaise
  • 1/2 cup greek yogurt
  • 1/2 cup mixed herbs - chopped - cilantro, dill, mint
  • 1-2 tsp lemon or lime juice


To make dough, place the flour in a food processor with the salt, pulse. Add the butter cubes and pulse 4-5 times until butter is in small pea size pieces. In a measuring cup whisk egg, acv, and water. Slowly add mixture to flour pulsing as you go until mixed together. Place mixture in a large glass bowl or on the counter and knead together until you have a small flat disk. Cover in plastic wrap and refrigerate for at least 30 minutes.  Meanwhile prepare filling.

In a large skillet over medium heat, add olive oil and cook onion for 3-5 minutes. Add pork and cook until browned and done about 7-10 minutes. Using the back of a spoon, break apart large pieces of meat. You want it to be a fine mince. Remove from heat, add olives, currants, lemon, oregano and spices. Stir to combine, taste and adjust as needed to your liking. Set aside in a bowl to cool.

Remove dough from refrigerator and roll into a thin disk about 1/4 inch thick. Use flour as needed to prevent sticking but not too much. You can make any size of empanada - small bite size 3-4 inches, appetizer 5-7 inches or one large one. Using your desired size of cutter, make as many as you can with the dough. Place the rounds on a parchment lined sheet pan. Place the desired amount of filling into your dough, careful not to overstuff, fold over and press together, roll edges or press with a fork. Continue making empanadas until filling is gone. Place in the freezer or refrigerator for 10-20 minutes. You can freeze or refrigerate for another time. Brush with egg wash (1 egg + 1 T water - whisk together) and bake on 375 degree oven for 10-20 minutes or until golden brown, depending on size.

Prepare greek yogurt and mayo dip by mixing all ingredients together and tasting - adjust if needed.



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