Cuban Empanadas with Roasted Pork, Ham, Swiss Cheese and Pickles

Savory empanadas filled with the classic flavors of a Cuban sandwich: roasted pork, ham, Swiss cheese, pickles, and mustard.

Prep Time

20 minutes

Total Time

45 minutes

Calories

450 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.37/serving

Season:

🌍 Year-round

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Pork

Cooking Style:

Roasting

Ingredients

Servings

12Empanada Dough Discs(Store-bought or homemade (approx. 5-inch diameter))

£3.50

1.5cupsRoasted Pork(Shredded or finely diced, leftover roasted pork is ideal)

£4.00

1cupCooked Ham(Diced)

£2.50

1cupSwiss Cheese(Shredded)

£3.00

0.5cupDill Pickles(Diced small, excess juice squeezed out)

£0.75

2tablespoonsYellow Mustard

£0.10

1Egg(Beaten, for egg wash)

£0.30

1teaspoonOlive Oil(for brushing the baking sheet)

£0.05

Total Cost

£14.20

£2.37 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Lightly brush a baking sheet with olive oil.
2.
In a large bowl, combine the roasted pork, ham, Swiss cheese, diced pickles, and yellow mustard. Mix well to ensure all ingredients are evenly distributed.
3.
Lay out the empanada dough discs on a clean surface.
4.
Spoon approximately 2-3 tablespoons of the filling into the center of each dough disc.
5.
Fold the dough over to form a half-moon shape. Press the edges firmly together to seal. You can use a fork to crimp the edges for a decorative and secure seal.
6.
Brush the tops of the empanadas with the beaten egg wash for a golden-brown finish.
7.
Place the empanadas on the prepared baking sheet, leaving some space between each one.
8.
Bake for 20-25 minutes, or until the empanadas are golden brown and the filling is heated through.
9.
Remove from the oven and let cool for a few minutes before serving. Serve warm.

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My Notes

Nutrition Information

Nutrition per serving (150g)

450 kcal / 1883 kJ

Carbs

30g

12% of RDA

Fat

25g

36% of RDA

Protein

30g

60% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

4 g

4% of RDA

Sodium

900 mg

39% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

If the empanada dough is sticky, lightly dust your work surface with flour.

Don't overfill the empanadas, or they may burst open during baking.

For a spicier kick, add a pinch of chili flakes to the filling.

You can prepare the filling ahead of time and store it in the refrigerator until ready to use.

Serve with a side of mojo sauce for dipping.

Cooking Equipment

Oven

Baking sheet

Large bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Cuban Empanadas with Roasted Pork, Ham, Swiss Cheese and Pickles

Ingredients

Instructions