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Pork empanadas
Pork empanadas

Pork empanadas

Preparation 35 min
Cooking time 20 min
Servings 6


Step 1:

  • 15 ml (1 tbsp) vegetable oil
  • 300 g (10 oz) extra-lean minced pork
  • 1 medium onion, sliced
  • 1 garlic clove, chopped
  • 1/2 red bell pepper, cut into 1 cm (1/2 in.) dice
  • 4 ml (3/4 tsp) ground cumin
  • 1 pinch of Cayenne pepper
  • Salt and ground black pepper

Step 2:

  • 100 ml (2/5 cup) beef broth
  • Flesh of 1 tomato, cut into 1 cm (1/2 in.) dice
  • 30 g (1 oz) raisins
  • 12 black olives, pitted and coarsely chopped  
  • 1/2 bouquet of fresh coriander, coarsely chopped, stems discarded  

Step 3:

  • 1 kg short crust pastry
  • 3 hard-boiled eggs, cut into quarters  
  • 1 egg yolk
  • 30 ml (2 tbsp) milk


Step 1:

  1. In a skillet, heat the oil at medium-high heat.
  2. Sear the pork for 2 to 3 minutes.
  3. Add the rest of the Step 1 ingredients to the skillet.
  4. Cook for 5 more minutes, stirring from time to time.
  5. Drain to remove the excess fat.

Step 2:

  1. Return the pork and cooked vegetables to the skillet and add the Step 2 ingredients (except for coriander).
  2. Cook over high heat, stirring occasionally, for 5 minutes or until all the liquid evaporates. 
  3. In a bowl, combine the mixture of pork and vegetables with the coriander.
  4. Refrigerate.

Step 3:

  1. Preheat the oven to 190°C (375°F).
  2. Divide pastry into six balls. Roll each into a 20 cm (8 in.) disk.
  3. Spread the cooled meat equally on one half of each of the six disks.
  4. Place two quarters of hard-boiled eggs on each empanada.
  5. Lightly moisten the edge of the pastry with water.
  6. Fold the dough over to make a half-moon shape, like a calzone.
  7. Seal the edges with a fork.
  8. Beat the egg yolk with the milk.
  9. Brush each empanada with the egg wash.
  10. Cook in the oven for 15 to 20 minutes or until the empanadas are nicely browned.
  11. Serve.
Availability in stores