Prep Time: 30Min Servings: 4 servings Difficulty:  Medium


  • 1⁄2 lb. Lean ground pork or turkey
  • 11⁄2 tsp Canola oil
  • 1 Medium onion, chopped
  • 1 Jalapeño pepper, seeded and chopped
  • 2 cloves Garlic, chopped
  • 1⁄2 cup Fresh or canned diced tomatoes, drained
  • 1 tsp Ground cumin
  • 1 tsp Dried oregano
  • 1 tsp Paprika
  • 1⁄2 tsp Red pepper flakes
  • 1⁄2 tsp Salt
  • 1⁄2 cup Water
  • 1⁄2 cup Dried apricots, finely chopped
  • 1⁄4 cup Pitted black olives, chopped
  • 14 oz. Frozen puff pastry, thawed
  • 1 Egg, separated
  • 1 tbsp Milk


  1. Preheat oven to 400°F.
  2. Lightly spray a baking sheet with non-stick cooking spray.
  3. Heat a non-stick skillet over medium-high heat and sauté pork until no pink remains. Drain and set aside.
  4. In the same skillet sauté onion, jalapeño and garlic in oil for 3-4 minutes.
  5. Add tomatoes and simmer for 5 minutes.
  6. Stir in spices, salt, water, apricots, reserved pork and simmer for 5 minutes.
  7. Stir in olives and set aside to cool.
  8. Roll half the pastry into a 12 inch square. Cut nine 4 inch circles.
  9. Re-roll scraps and cut 3 more circles.
  10. Brush edges of circles with egg white, spoon 2 teaspoons of the filling in the centre of the pastry, fold over and press edges to seal. Crimp edges with a fork. Brush with a mixture of egg yolk and milk.
  11. Place on baking sheet, prick tops of empanadas twice with a fork and bake for 15 minutes. Serve hot. Makes 24.

Nutritional information per serving: Protein 3.5g Total fat 9.8g Carbohydrates 10.5g Calories 143 Sodium 100.5mg Cholesterol 9.7mg


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