New Mexico Empanaditas

These New Mexico Empanaditas are a delicious fusion of savory and sweet, featuring a hearty meat filling of shredded pork and beef, infused with warm spices like cinnamon, coriander, and cloves, and complemented by the natural sweetness of Medjool dates.

The filling is then encased in a crispy, golden pastry dough and deep-fried to perfection. Topped off with a handful of piñon or walnuts, these empanaditas offer a rich, flavorful bite that is perfect for any occasion.

Whether you serve them as a snack or a main dish, they’re best enjoyed fresh and warm, ideally with a cup of coffee!

Why You’ll Love This Recipe

People will love this New Mexico Empanaditas recipe for several reasons. First, the combination of tender, slow-cooked pork and beef with the natural sweetness of Medjool dates creates a unique, mouthwatering flavor profile that’s both savory and subtly sweet.

The warm spices—cinnamon, coriander, and cloves—add depth and warmth, while the addition of piñon (pine nuts) or walnuts gives each bite a satisfying crunch and richness.

The crispy, golden pastry shell provides the perfect contrast to the moist, flavorful filling, making these empanaditas a true comfort food.

Whether served as an appetizer, snack, or main dish, the balance of textures and flavors will keep people coming back for more, especially when paired with a cup of coffee or a refreshing drink.

It’s a recipe that’s both familiar and exciting, sure to impress anyone who tries it!

Key Ingredients:

The key ingredients in this New Mexico Empanaditas recipe come together to create a rich, flavorful dish.

The filling features shredded pork and beef (cooked slow and tender), complemented by the natural sweetness of Medjool dates and the smoothness of unsweetened applesauce.

Warm spices like cinnamon, coriander, and cloves elevate the savory profile, while piñon (pine nuts) or walnuts add a delightful crunch.

The pastry dough is made with basic pantry staples such as flour, baking powder, and shortening, creating a light, flaky crust that holds the flavorful filling perfectly.

The empanaditas are then deep-fried to a golden crisp, making each bite irresistibly delicious!

New Mexico Empanaditas

Ingredients

FOR THE MEAT FILLING

2 cups shredded pork/beef mixture. (I used a Pork Shoulder roast and Beef Chuck roast. You can also use all pork or all beef, I cooked both in the crockpot overnight and shredded while still hot.

Combine and cool slightly before using.)

6 Natural Delights Medjool Dates (quartered lengthwise then chopped into small pieces)

1 cup unsweetened applesauce

1 tsp ground cinnamon

1 tsp ground coriander

½ tsp ground cloves

½ tsp salt

½ cup piñon (pine nuts) or walnuts

FOR THE PASTRY DOUGH

4 cups all purpose flour

2 tsp baking powder

½ tsp salt

1 cup shortening (I used palm oil shortening)

1–1 ¼ cup warm water

1 egg (for egg wash to seal the empanaditas before frying)

FOR DEEP FRYING

Peanut Oil or high heat oil of your choice

Insructions

FOR THE MEAT FILLING

With a spoon, mix the cinnamon, coriander, cloves, and salt into cup of applesauce.

Add the shredded meat (cooled), chopped dates, and applesauce/spice mixture to food processor bowl.

Pulse a few times to break up the mixture, then blend on high until its well combined and consistency resembles minced meat (about 5 mins). It should be slightly wet but not soggy and hold together when squeezing a portion in your hand. If it’s too dry you can add a bit of broth from the roasts, but be careful not to add too much moisture.

Transfer meat mixture to a large bowl and incorporate the piñon, folding in with a spatula.

Set aside while you make the pastry dough.

FOR THE PASTRY DOUGH

Add flour, baking powder, salt, and shortening to a large mixing bowl.

Mix with hands until the shortening is fully integrated

Add warm water a bit at a time until desired consistency is reached.

Once dough is ready, break/cut into 12-16 uniform size round balls

Scramble one egg in a cup and set aside for egg wash

TO MAKE THE EMPANADITAS

Using a rolling pin, roll ball into a circle

Place a spoonful of meat on half of the circle close to middle leaving space along the edge

Brush egg wash along the bottom edge of the half where filling is

Fold upper half of dough over filling.

Cut excess with a pastry sealer (or pizza cutter, then seal edges with a fork.)

Set on a baking sheet lined with parchment.

Repeat until all empanaditas are made or you can make a few at a time and fry, making more while you wait on them to cook. If you do this I recommend setting a timer to avoid overcooking.

FOR DEEP FRYING

Depending on the size of your fryer, place a few empanaditas in at a time. My fryer had room for three at a time.

Fry in hot oil (heated to 350 degrees) for about 4 minutes, turning over with tongs halfway through.

Set a timer for 2 minutes so you don’t forget to turn over.

They should look golden brown on both sides.

Remove from fryer with tongs or slotted spoon and place on another baking sheet or plate lined with paper towels to drain/cool.

Best served warm with a cup of coffee!

Notes:

Meat Choice: You can use a combination of pork and beef, as called for in the recipe, or opt for all pork or all beef, depending on your preference. The slow-cooked meat should be shredded while still warm for easier handling.

Date Substitution: Medjool dates provide a natural sweetness that complements the savory filling. If you don’t have Medjool dates, you can substitute with dried apricots or raisins, but Medjool dates are preferred for their moisture and rich flavor.

Moisture Level: The filling should be slightly moist but not too wet. If it feels too dry after blending, you can add a small amount of broth from the cooked meats. Just be careful not to add too much liquid—aim for a texture that holds together when squeezed but isn’t soggy.

Dough Consistency: When making the dough, add warm water gradually to get the right consistency. The dough should be soft and slightly tacky but not sticky. If it’s too sticky, sprinkle a little extra flour; if it’s too dry, add a touch more water.

Rolling the Dough: Roll the dough balls into thin, even circles to ensure a crisp, golden crust. If the dough tears or is hard to work with, let it rest for a few minutes before rolling again.

Egg Wash: Be sure to brush the edges of the dough with the egg wash before sealing the empanaditas. This will help the edges stick together while frying and give them a beautiful golden sheen once cooked.

Frying Tips: Fry the empanaditas in hot oil (around 350°F/175°C) for 3-4 minutes or until golden brown. Don’t overcrowd the fryer; fry in batches if needed to ensure they cook evenly. Use tongs to gently turn them halfway through frying.

Serving Suggestions: These empanaditas are best served warm, and they pair wonderfully with a cup of coffee or a light salad. You can also dip them in salsa, crema, or hot sauce for an extra burst of flavor.

Make Ahead: You can prepare the filling and dough in advance. The filling can be stored in the fridge for up to 2 days, and the dough can be wrapped and refrigerated for up to a day before using. If you want to freeze the empanaditas, freeze them uncooked on a baking sheet and then transfer to a freezer bag. Fry directly from frozen when ready to serve.

Nutrition Information:

Frequently Asked Questions:

What type of meat is recommended for the New Mexico Empanaditas filling?

A mixture of shredded pork and beef is suggested, such as Pork Shoulder roast and Beef Chuck roast.

However, you can use all pork or all beef based on your preference.

Can I make the meat filling ahead of time?

Yes, you can prepare the meat filling in advance and store it in the refrigerator until you’re ready to assemble the empanaditas.

Are there alternatives to piñon (pine nuts) in the filling?

Yes, you can use walnuts as an alternative to piñon in the meat filling for a similar nutty flavor and crunch.

Is there a substitute for natural dates in the recipe?

While natural dates add a unique sweetness, you can experiment with other dried fruits like raisins or apricots for a different twist.

Can I use a different type of oil for deep frying?

Yes, you can use peanut oil or any high-heat oil of your choice for deep frying the empanaditas.

How do I prevent the empanaditas from becoming soggy during frying?

Ensure that the meat mixture is not too wet.

If it appears too dry, you can add a bit of broth from the roasts, but be cautious not to add too much moisture.

Can I bake the empanaditas instead of deep frying?

While the traditional method involves deep frying, you can experiment with baking for a healthier alternative.

Adjust the temperature and baking time accordingly.

Is it necessary to use a pastry sealer for shaping the empanaditas?

A pastry sealer makes the process easier, but you can use a pizza cutter and seal the edges with a fork if you don’t have one.

Can I freeze the empanaditas before frying them?

Yes, you can freeze the assembled empanaditas on a baking sheet, then transfer them to a freezer bag.

Fry them directly from frozen, adding a couple of minutes to the frying time.

What is the best way to store leftover empanaditas?

Store leftover empanaditas in an airtight container in the refrigerator.

Reheat in the oven or microwave before serving to maintain their crispiness.