eCook Meal
Prizeworthy Pork Empanadas
with zesty corn on the cobs
Take a trip to South America with these crispy pork, carrot, and pea-filled empanadas! Flaky homemade pastry encases a divine filling, while a zesty lime & crème fraîche coating covers crunchy sweet corn on the cob. What could be better?
Serving guide
Choose your portion size.
TIME TO PASTRY!
Preheat the oven to 200°C and boil the kettle. Place 200ml (about ⅘) of the flour in a bowl. Using your fingers, rub the Butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 1 egg with a pinch of salt. Using a fork, mix ½ the whisked egg into the flour mixture. Using your hands, bring the dough together. Add water in 5ml increments if the dough is not coming together. You don’t want to over knead the mixture! On completion, wrap in cling wrap and set aside to chill in the fridge while you make the filling.
FILLING
Set aside 1 tbsp of the remaining flour for Step 3. Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the diced Carrot for 3-4 minutes until soft, shifting occasionally. Add the diced pork and the rub and fry for 2-3 minutes, shifting as it colours. Whisk in the remaining flour until fully incorporated. Add the beef stock, 100ml of boiling water, the peas, and ½ the chilli flakes (to taste). Mix until fully combined and leave to simmer, uncovered, for 8-12 minutes, until the sauce has slightly reduced. Remove from the heat, season to taste and set aside to cool.
EMPANADA PERFECTION
Sprinkle the reserved flour on a flat surface. Remove the pastry from the fridge and use a rolling pin or bottle to roll out until 5mm thick. On completion, cut out 4 rounds of pastry, about 15cm in diameter. Spoon the Pork filling onto the middle of each round. Using a bit of water, seal the edges together to make a half-moon shaped empanada. Lightly brush the top of the pastry with milk and use a knife to make a small hole in the top of the pastry. Place on a lightly greased baking tray and bake in the hot oven for 15-20 minutes, until the pastry is golden and cooked through.
CHARRED CORN
In a bowl, combine the crème fraîche, the Lime zest, ½ the chopped coriander, and the remaining chilli flakes (to taste). Place a pan over a high heat with a drizzle of oil. When hot, fry the corn on the cob for 4-5 minutes until charred all over, turning as it colours. Remove from the pan on completion. Once cooled slightly, smear the crème fraîche mixture over the corn on the cob until fully coated.
DINNER IS SERVED
Plate up the Pork and Carrot empanadas, and serve the crème fraîche-lathered corn on the side. Garnish with the remaining coriander. Divine, Chef!
TIME TO PASTRY!
Preheat the oven to 200°C and boil the kettle. Place 400ml (about ⅘) of the flour in a bowl. Using your fingers, rub the Butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 1 egg with a pinch of salt. Using a fork, mix the whisked egg into the flour mixture. Using your hands, bring the dough together. Add water in 5ml increments if the dough is not coming together. You don’t want to over knead the mixture! On completion, wrap in cling wrap and set aside to chill in the fridge while you make the filling.
FILLING
Set aside 1 tbsp of the remaining flour for Step 3. Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the diced Carrot for 4-5 minutes until soft, shifting occasionally. Add the diced pork and the rub and fry for 2-3 minutes, shifting as it colours. Whisk in the remaining flour until fully incorporated. Add the beef stock, 200ml of boiling water, the peas, and ½ the chilli flakes (to taste). Mix until fully combined and leave to simmer, uncovered, for 8-12 minutes, until the sauce has slightly reduced. Remove from the heat, season to taste and set aside to cool.
EMPANADA PERFECTION
Sprinkle the reserved flour on a flat surface. Remove the pastry from the fridge and use a rolling pin or bottle to roll out until 5mm thick. On completion, cut out 8 rounds of pastry, about 15cm in diameter. Spoon the Pork filling onto the middle of each round. Using a bit of water, seal the edges together to make a half-moon shaped empanada. Lightly brush the top of the pastry with milk and use a knife to make a small hole in the top of the pastry. Place on a lightly greased baking tray and bake in the hot oven for 15-20 minutes, until the pastry is golden and cooked through.
CHARRED CORN
In a bowl, combine the crème fraîche, the Lime zest, ½ the chopped coriander, and the remaining chilli flakes (to taste). Place a pan over a high heat with a drizzle of oil. When hot, fry the corn on the cob for 4-5 minutes until charred all over, turning as they colour. Remove from the pan on completion. Once cooled slightly, smear the crème fraîche mixture over the corn on the cob until fully coated.
DINNER IS SERVED
Plate up the Pork and Carrot empanadas, and serve the crème fraîche-lathered corn on the side. Garnish with the remaining coriander. Divine, Chef!
TIME TO PASTRY!
Preheat the oven to 200°C and boil the kettle. Place 600ml (about ⅘) of the flour in a bowl. Using your fingers, rub the Butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 2 eggs with a pinch of salt. Using a fork, mix ¾ of the whisked eggs into the flour mixture. Using your hands, bring the dough together. Add water in 5ml increments if the dough is not coming together. You don’t want to over knead the mixture! On completion, wrap in cling wrap and set aside to chill in the fridge while you make the filling.
FILLING
Set aside 2 tbsp of the remaining flour for Step 3. Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the diced Carrot for 5-6 minutes until soft, shifting occasionally. Add the diced pork and the rub and fry for 2-3 minutes, shifting as it colours. Whisk in the remaining flour until fully incorporated. Add the beef stock, 300ml of boiling water, the peas, and ½ the chilli flakes (to taste). Mix until fully combined and leave to simmer, uncovered, for 8-12 minutes, until the sauce has slightly reduced. Remove from the heat, season to taste and set aside to cool.
EMPANADA PERFECTION
Sprinkle the reserved flour on a flat surface. Remove the pastry from the fridge and use a rolling pin or bottle to roll out until 5mm thick. On completion, cut out 12 rounds of pastry, about 15cm in diameter. Spoon the Pork filling onto the middle of each round. Using a bit of water, seal the edges together to make a half-moon shaped empanada. Lightly brush the top of the pastry with milk and use a knife to make a small hole in the top of the pastry. Place on a lightly greased baking tray and bake in the hot oven for 15-20 minutes, until the pastry is golden and cooked through.
CHARRED CORN
In a bowl, combine the crème fraîche, the Lime zest, ½ the chopped coriander, and the remaining chilli flakes (to taste). Place a pan over a high heat with a drizzle of oil. When hot, fry the corn on the cob for 4-5 minutes until charred all over, turning as they colour. Remove from the pan on completion. Once cooled slightly, smear the crème fraîche mixture over the corn on the cob until fully coated.
DINNER IS SERVED
Plate up the Pork and Carrot empanadas, and serve the crème fraîche-lathered corn on the side. Garnish with the remaining coriander. Divine, Chef!
TIME TO PASTRY!
Preheat the oven to 200°C and boil the kettle. Place 800ml (about ⅘) of the flour in a bowl. Using your fingers, rub the Butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 2 eggs with a pinch of salt. Using a fork, mix the whisked eggs into the flour mixture. Using your hands, bring the dough together. Add water in 5ml increments if the dough is not coming together. You don’t want to over knead the mixture! On completion, wrap in cling wrap and set aside to chill in the fridge while you make the filling.
FILLING
Set aside 2 tbsp of the remaining flour for Step 3. Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the diced Carrot for 6-7 minutes until soft, shifting occasionally. Add the diced pork and the rub and fry for 2-3 minutes, shifting as it colours. Whisk in the remaining flour until fully incorporated. Add the beef stock, 400ml of boiling water, the peas, and ½ the chilli flakes (to taste). Mix until fully combined and leave to simmer, uncovered, for 8-12 minutes, until the sauce has slightly reduced. Remove from the heat, season to taste and set aside to cool.
EMPANADA PERFECTION
Sprinkle the reserved flour on a flat surface. Remove the pastry from the fridge and use a rolling pin or bottle to roll out until 5mm thick. On completion, cut out 16 rounds of pastry, about 15cm in diameter. Spoon the Pork filling onto the middle of each round. Using a bit of water, seal the edges together to make a half-moon shaped empanada. Lightly brush the top of the pastry with milk and use a knife to make a small hole in the top of the pastry. Place on a lightly greased baking tray and bake in the hot oven for 15-20 minutes, until the pastry is golden and cooked through.
CHARRED CORN
In a bowl, combine the crème fraîche, the Lime zest, ½ the chopped coriander, and the remaining chilli flakes (to taste). Place a pan over a high heat with a drizzle of oil. When hot, fry the corn on the cob for 4-5 minutes until charred all over, turning as they colour. Remove from the pan on completion. Once cooled slightly, smear the crème fraîche mixture over the corn on the cob until fully coated.
DINNER IS SERVED
Plate up the Pork and Carrot empanadas, and serve the crème fraîche-lathered corn on the side. Garnish with the remaining coriander. Divine, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R76.99
for 4 servings · R19.25 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
-
Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
-
Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R45.00 · 8% of packR3.60
-
Crème Fraîche needs 125 mlSour Cream 250 ml 250 ml at R36.99 · 50% of packR18.50
-
Beef Stock needs 40 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 8% of packR4.40
-
Butter needs 200 gBaby Potatoes with Garlic & Herb Butter 700 g 700 g at R36.99 · 29% of packR10.57
Not in the Woolies basket — source these elsewhere:
- Cake Flour
- NOMU Roast Rub
- Corn on the Cob
- Dried Chilli Flakes
- Pork Schnitzel (without crumb)
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Prizeworthy Pork Empanadas?
The preparation time for Prizeworthy Pork Empanadas with zesty corn on the cobs is between 20 and 40 minutes.
What is the total time required to make Prizeworthy Pork Empanadas with zesty corn on the cobs?
The total time required to make Prizeworthy Pork Empanadas with zesty corn on the cobs is between 40 and 65 minutes.
How many servings does Prizeworthy Pork Empanadas provide?
4 servings
What are the main ingredients in Prizeworthy Pork Empanadas?
Beef, Beef Stock, Butter, Cake Flour, Carrot, Corn On The Cob, Creme Fraiche, Dried Chilli Flakes, Fresh Coriander, Lime, NOMU Roast Rub, Pea, Pork Schnitzel (without crumb)
What is the nutritional information of Prizeworthy Pork Empanadas?
Calories: 1515, Carbs: 179 grams, Fat: grams, Protein: 61.6 grams, Sugar: 17.2 grams, Salt: 62 grams
How do I prepare Prizeworthy Pork Empanadas?
CHARRED CORN: In a bowl, combine the crème fraîche, the lime zest, ½ the chopped coriander, and the remaining chilli flakes (to taste). Place a pan over a high heat with a drizzle of oil. When hot, fry the corn on the cob for 4-5 minutes until charred all over, turning as they colour. Remove from the pan on completion. Once cooled slightly, smear the crème fraîche mixture over the corn on the cob until fully coated. DINNER IS SERVED: Plate up the pork and carrot empanadas, and serve the crème fraîche-lathered corn on the side. Garnish with the remaining coriander. Divine, Chef! TIME TO PASTRY!: Preheat the oven to 200°C and boil the kettle. Place 400ml (about ⅘) of the flour in a bowl. Using your fingers, rub the butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 1 egg with a pinch of salt. Using a fork, mix the whisked egg into the flour mixture. Using your hands, bring the dough together. Add water in 5ml increments if the dough is not coming together. You don’t want to over knead the mixture! On completion, wrap in cling wrap and set aside to chill in the fridge while you make the filling. FILLING: Set aside 1 tbsp of the remaining flour for Step 3. Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the diced carrot for 4-5 minutes until soft, shifting occasionally. Add the diced pork and the rub and fry for 2-3 minutes, shifting as it colours. Whisk in the remaining flour until fully incorporated. Add the beef stock, 200ml of boiling water, the peas, and ½ the chilli flakes (to taste). Mix until fully combined and leave to simmer, uncovered, for 8-12 minutes, until the sauce has slightly reduced. Remove from the heat, season to taste and set aside to cool. EMPANADA PERFECTION: Sprinkle the reserved flour on a flat surface. Remove the pastry from the fridge and use a rolling pin or bottle to roll out until 5mm thick. On completion, cut out 8 rounds of pastry, about 15cm in diameter. Spoon the pork filling onto the middle of each round. Using a bit of water, seal the edges together to make a half-moon shaped empanada. Lightly brush the top of the pastry with milk and use a knife to make a small hole in the top of the pastry. Place on a lightly greased baking tray and bake in the hot oven for 15-20 minutes, until the pastry is golden and cooked through.
What should be prepared from my kitchen to make Prizeworthy Pork Empanadas?
Beef, Beef Stock, Butter, Cake Flour, Carrot, Corn On The Cob, Creme Fraiche, Dried Chilli Flakes, Fresh Coriander, Lime, NOMU Roast Rub, Pea, Pork Schnitzel (without crumb)
How many calories does Prizeworthy Pork Empanadas have?
1515 calories
How much fat content does Prizeworthy Pork Empanadas have?
grams