Pork curry empanada

casaveneracion.com Pork curry empanada

Using the 20-minute ground pork and vegetable curry for the filling, I made pork curry empanadas the other night. See, the last time Speedy came home with bags of chicken curry empanada from Kowloon House, we were very disappointed. Apparently, Kowloon has changed the recipe and the chicken curry empanada is now so sweet it can be served as dessert. I promised myself I’d learn how to make truly savory curry empanada so we can enjoy it at home without relying on Kowloon House. None of the too sweet stuff for me, thank you. If I want something sweet, I’ll have a slice of cake or a cookie.

A note about empanadas. They can be baked or fried. But the dough for the crust for baked empanada is not the same as the dough for the crust of fried empanada. Fried empanada has a more bread-like crust made with flour, salt and water. Baked empanada is so much better when butter or other shortening is added to the dough. The following instructions are for making baked pork curry empanada.

casaveneracion.com Pork curry empanada

To make these pork curry empanadas, you will need to read three posts in the archive:

1. The first is the ground pork curry recipe to make the filling. Use only half of the listed amount of ingredients and cut the vegetables into smaller pieces. Quarter-inch cubes are ideal.

casaveneracion.com Pork curry empanada

2. The basic pie crust recipe. You will need only half to make 12 small empanadas.

3. The post on how to use an empanada maker (a.k.a. empanada press). Skip this post if you are adept at making the empanadas without the help of a press.

Recipe: Pork curry empanadas



  1. Preheat the oven to 375F.
  2. Line a baking sheet with parchment paper.
  3. Roll out the dough to a quarter of an inch thick.
  4. Following the instructions on how to use an empanada press, cut out dough circles and make the empanadas.
  5. casaveneracion.com Pork curry empanada
  6. Arrange the empanadas on the lined baking sheet. Prick the tops with a fork to create steam vents. Brush with the beaten egg. Sprinkle sesame seeds on top.
  7. casaveneracion.com Pork curry empanada
  8. Pop into the oven. Bake at 375F for 20 to 25 minutes or until nicely browned.
  9. The empanadas are best served straight out of the oven. Wait about five minutes though before biting in — the filling is very hot and may scorch your mouth.

Preparation time: 15 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 12


  1. natzsm says

    Empanada dough has sort of become an obsession for me. I failed miserably in making empanada kaliskis before and feel that it is simply to complicated to make. My last attempt to make an empanada was about a month ago. I used a recipe that claimed that it could be baked or fried (using the same recipe) so I made a big batch of crust so I could try both methods and still have some in the freezer for later use. The baked version was only edible straight out of the oven but turned so tough when it cooled that we had to scrap off the apple filling just to salvage what we could and throw away the crust. Not even our cats would touch them. The ones I fried simply disintegrated when they hit the oil! ( I now still have some crust frozen, which I plan to simply throw out or maybe make into a TRICK for Halloween)

    Your crusts look so flaky and light that I feel that my quest for the kaliskis crust is no longer necessary. I am planning to fill my empanadas with ube halaya and might even try a pumpkin pie sort of filling.

    Ms.Connie, I really love that you actually make your recipes before posting them. This assures that they are doable and that your photos are also actual photos of your creations.

    I sometimes feel that some/most recipes out there have never been tested and the accompanying photos are dramatically enhanced by food stylists and Photoshop wizards.

  2. says

    The kaliskis crust is really a Malaysian thing. You prepare two doughs — one with oil and one without. You roll the oiled dough into a ball, wrap the unoiled dough around it then you roll the whole thing flat. :) Someday, I’ll post a recipe for it. When the weather is cooler. hehehehe

    • carl0z says

      It would be wonderful to be able to perfect the “kaliskis” crust. I’ve seen it in some Singaporean stalls, but the best ones for me are the Negros empanadas, such as the ones Baylon makes. They’re flaky, yet crunchy. The “kaliskis” gives a different texture to the empanada crust1