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Mini pork and vegetable empanadas
Mini pork and vegetable empanadas

Mini pork and vegetable empanadas

Preparation 15 minutes
Cooking time 35 minutes
Servings 12 empanadas


  • 30 ml (2 tbsp) vegetable oil
  • 1/2 onion, thinly sliced
  • 1 small celery stalk, cut into 1 cm (3/8 in.) dice
  • 1/2 red bell pepper, cut into 1 cm (3/8 in.) dice
  • 2 garlic cloves, minced
  • 150 g (5 oz) extra-lean ground pork
  • Salt and freshly ground black pepper
  • 2 ml (1/2 tsp) ground cumin
  • 2 ml (1/2 tsp) ground Mexican chili
  • 125 ml (1/2 cup) chicken broth
  • 60 ml (1/4 cup) tomato flesh, cut into 1 cm (3/8 in.) dice
  • 60 ml (1/4 cup) corn kernels
  • 15 ml (1 tbsp) fresh coriander, chopped
  • 1 pie crust dough
  • 1 egg, beaten
  • 30 ml (2 tbsp) milk


  1. Heat the oil over medium-high heat in a skillet.
  2. Brown the onion, celery and bell pepper for about 2 minutes.
  3. Add the garlic and cook for another minute, stirring constantly.
  4. Add the pork, salt, pepper, cumin and chili.
  5. Cook for 2 to 3 minutes, pulling the meat apart.
  6. In a sieve, drain the meat to remove the excess fat.   
  7. Place the meat back on the heat and add the chicken broth, tomato and corn.
  8. Cook until the liquid has completely evaporated.
  9. Remove from the heat, add the coriander and stir well.
  10. Set aside in the refrigerator for about 1 hour.
  11. Preheat the oven to 180°C (350°F).
  12. Roll out the dough, about 3 mm (1/8 in.) thick.
  13. With a cookie cutter or an 8 cm (3 in.) wide glass, cut 12 disks from the dough.
  14. Place the stuffing in the centre of each disk.
  15. Brush the edges with a mixture of the egg and milk.
  16. Fold the dough into half moons.
  17. Press and seal with your fingers.  
  18. Place the empanadas on a cooking sheet.
  19. Brush with the egg wash.
  20. Cook in the oven for 15 minutes.
  21. Turn off the heat and let cook for 5 more minutes.
  22. Serve hot.
Availability in stores