Picnic Pork Empanadas

These pork empanadas are perfect for a summer picnic.
Course Side Dish
Cuisine Mexican
Keyword Empanada
Prep Time 35 minutes
Cook Time 20 minutes


  • 400 g Dicksons’ Pork and leek sausages
  • Large white onion sliced
  • 20 g Coriander (finely chopped)
  • 1 Diced red chilli
  • 400 g Plain white flour
  • 75 g Unsalted butter
  • 2 Medium eggs
  • 60 ml Water


  • Remove the sausage meat from skins and fry for 5 mins. Add the coriander & chilli, fry for 10 mins. Once fried leave to fully cool.
  • Mix the flour, butter, 1 egg and water by hand until the dough binds. Split into 12 equal balls.
  • Roll the balls into disks on a floured surface. Add the filling to the discs. Add whisked egg to edges, seal and crimp.
  • Brush with whisked egg and cook for 20mins at 200°. Perfect for a picnic with dip!