Best Mini Empanadas Recipes

MINI CHICKEN EMPANADAS

Steps:

• Preheat oven to 400°. In a small bowl, combine the first 8 ingredients. On a lightly floured surface, roll each pie crust into a 15-inch circle. Cut with a floured 3-in. round biscuit cutter., Place about 1 teaspoon filling on 1 half of each circle. Moisten edges with water. Fold pie crust over filling. Press edges with a fork to seal., Transfer to greased baking sheets. Bake until golden brown, 12-15 minutes. Remove to wire racks. Serve warm.

ARGENTINEAN-INSPIRED BEEF MINI EMPANADAS

Steps:

• Prepare filling: Cook ground beef, onion, bell pepper, and garlic in a large, nonstick skillet over medium to medium-high heat until vegetables are tender and beef is browned and crumbly, about 10 minutes. Add olives, paprika, cumin, salt, and pepper. Stir in chopped eggs.
• Scrape mixture into a bowl. Cover and refrigerate until fully chilled, 1 to 2 hours; this ensures the dough will not be soggy when the empanadas are baked.
• Prepare dough: Whisk flour and salt together in a medium bowl until combined. Cut in butter with a pastry blender until the mixture resembles coarse crumbs.
• Whisk cold water, egg, and vinegar together in a small bowl. Pour into the dry ingredients and blend with a fork. Use your hands to finish blending the ingredients until they come together in a ball. Flatten the ball into a disc, wrap with plastic wrap, and refrigerate for 1 hour.
• When you are ready to cook, preheat the oven to 350 degrees F (175 degrees C).
• Roll the dough on a lightly floured surface. Use a 3-inch round cutter to cut circles, rerolling the scraps as necessary. I got about 18 circles.
• Hold each circle in your hand and place a heaping tablespoon of filling in the center. Gently fold the ends over the top and press to seal all the way around. Reserve extra filling for another use.
• Set empanadas on a baking sheet. Press around the sealed edges with a fork if desired.
• Bake in the preheated oven until golden brown on the bottoms, about 18 minutes. Flip and bake until the other side is browned, about 5 more minutes.

SWEET POTATO MINI EMPANADAS!

Steps:

• 1. In a small pot add diced sweet potato and cover with water boil for 20-25 minutes until fork tender. In food processor add butter, cream cheese, flour and salt pulse until dough comes together. You can also do this by hand or with a mixer. put Dough in flour counter and make into a ball wrap with plastic wrap and let it chill for 1 hour. You can also do this ahead of time. After potato is cooked drain and add back into pot add sugar, honey, butter and salt. mash with wooden spoon or potato masher. Put mixture in plastic container (at this point you can add raisins optional)and put in fridge to cool.
• 2. After 1 hour get baking pans ready and preheat oven to 375 F. Flour your board or counter and roll out dough to 1/4 inch thick. Get your round cookie cutter I use a 3 inch one, Start cutting out the dough. I got 36 rounds out of my dough. In each round put a tsp full of filling in middle of round. fold over and press edge down with finger and crimp with a fork. Repeat until you are done with all the rounds.
• 3. Place empanadas in prepared cookie sheets with a pastry rush brush with egg wash and sprinkle with cinnamon sugar if desired optional. Cook for 25 minutes in preheated oven and let cool for at least 15 minutes. This recipe is so good and easy to make especially for kids. You can add raisins or nuts to the filling or both. You can use canned pie filling or do nutela and bananas as well. Some times I do an apple filling. Or you can do a savory filling like picadillo or chicken. If doing savory filling omit the 1/4 cup of sugar in the recipe.

CHICKEN MINI EMPANADAS

Steps:

• Prepare the pie dough according to the package directions for a double-crust pie. Wrap the dough in plastic wrap and chill.
• Preheat the oven to 400 degrees F. In a medium saucepan, combine the chicken, salsa and olives. Bring to a boil, then reduce the heat and simmer 5 minutes. Remove from the heat and stir in the cheese. Cool slightly.
• On a flour-dusted surface, roll out the dough to inch thick. Using a 3-inch-round cutter, cut out 36 circles, rerolling the scraps as needed. Place about 1 tablespoon chicken mixture in the center of each circle. Moisten the edges with water.
• Fold the circles in half and pinch to seal. Pierce the tops with a fork.
• Place the empanadas on a baking sheet and bake 15 minutes, or until golden. Serve hot.

MINI PANAMANIAN BEEF EMPANADAS

Steps:

• make the dough
• In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Beat the eggs with the wine and vinegar and drizzle over the flour mixture. Pulse until the dough just comes together. On a lightly floured work surface, gently knead the dough until smooth. Wrap the dough in plastic and refrigerate until firm, about 1 hour.
• prepare the filling
• In a medium skillet, heat the oil. Add the achiote seeds and cook over moderately high heat until the seeds darken and the oil is orange, about 1 minute. Discard the seeds. Add the ground beef to the skillet and cook, breaking up the meat with a wooden spoon, until no pink remains, about 3 minutes. Add the garlic, onion and bell pepper and cook over moderate heat until the onion is softened, about 5 minutes. Add the tomato, tomato paste and chicken stock and simmer over moderate heat until the liquid has nearly evaporated, about 3 minutes. Stir in the cilantro and season with salt and pepper. Let cool.
• On a generously floured work surface, roll out the dough 1/8 inch thick. With a 3-inch round biscuit cutter, stamp out as many rounds as possible (you should have about 24). Reroll the dough scraps and stamp out additional rounds if possible. Brush the excess flour off the rounds. Working with 1 round at a time and keeping the rest covered with plastic wrap, form the empanadas: Spoon 2 teaspoons of the filling on one side of the dough round. Fold the dough over to enclose the filling and crimp the edges with a fork to seal. Cover with plastic wrap while you form the remaining empanadas.
• Preheat the oven to 350 degrees. In a deep skillet, heat 1/2 inch of oil to 350 degrees. Fry 4 empanadas at a time, turning once, until browned and crisp, 2 minutes. Drain on paper towels and transfer to a baking sheet. When all of the empanadas have been fried, reheat them in the oven and serve.

SWEET POTATO, BLACK BEAN AND CORN MINI EMPANADAS

Steps:

• 1. For the dough combine flour, ground chipotle, sugar and salt in a food processor and pulse until combined. Add butter and continue pulsing until it resembles coarse crumbles. Transfer ingredients into a large mixing bowl and slowly add ice water about one quarter cup at a time, stirring between each addition until a rough ball forms. Use less or more water as needed. Turn out dough onto a large working surface and divide dough in half. Form each into a disk, wrap in plastic wrap and refrigerate at least 2 hours.
• 2. For the filling cover sweet potatoes with water in a large pot and bring to a boil. Cover, reduce heat to a low boil and cook until fork tender about 20 minutes. Drain and transfer to a medium mixing bowl. Using a mixer or back of a fork mash sweet potatoes into a puree then stir in black beans and corn until evenly distributed. Cover and refrigerate until completely cooled.
• 3. To assemble empanadas work with one disk at a time on a lightly floured surface and roll out into a circle about 1/8-inch thick. Using a 3-inch circular cookie cutter press out as many circles as possible from the dough this should be about twenty circles. Repeat process with second batch of dough and arrange circles on two baking sheet lined with parchment paper or foil. If dough has become difficult to work with you may want to chill again before filling them.
• 4. Place one rounded teaspoon of filling into the center of each circle, using your finger wet the edges with water and fold circles in half until the edges meet. Press edges together to seal then use a fork to crimp, dipping the fork into flour if it is sticking. Continue until all circles are filled and formed.
• 5. To bake preheat oven to 425 degrees F. Brush empanadas with egg wash and cook about 20 minutes or until golden brown. Allow to cool about five minutes before serving or store in refrigerator for up to three days. You can also freeze them and to cook bake at 425 degrees for about 25 minutes.
• 6. For the dip in a medium mixing bowl combine sour cream, lime zest and juice and cilantro and mix well. Serve dip with empanadas.

MINI BEEF EMPANADAS WITH BLACK BEANS & CORN

Steps:

• Process flour, cream cheese and butter in food processor until ingredients are well blended and mixture forms dough that pulls away from side of container.
• Place dough on work surface; divide in half. Shape each half into ball; flatten into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour.
• Meanwhile, brown meat in large skillet on medium heat. Add corn, beans and 1/4 cup salsa; mix well. Cook 5 min., stirring occasionally. Add cheese; cook and stir 2 to 3 min. or until melted. Cool completely.
• Heat oven to 425°F. Roll out half the dough into 1/8-inch-thickness on lightly floured surface. Cut into 16 rounds with 4-inch biscuit cutter, rerolling scraps as necessary; place on parchment-covered baking sheets. Repeat with remaining dough and second prepared baking sheet.
• Spoon 1 Tbsp. meat mixture onto center of each dough round; brush edge of dough lightly with some of the egg. Hold 1 dough round in palm of hand; compress filling with index finger, then fold dough in half. Return to prepared baking sheet. Repeat with remaining dough rounds. Seal edges with fork; brush tops with remaining egg.
• Bake 12 to 15 min. or until golden brown. Meanwhile, mix sour cream and remaining salsa until blended.
• Serve empanadas with sour cream mixture.

PUMPKIN PECAN EMPANADITAS (MINI EMPANADAS)

Steps:

• Combine pumpkin, brown sugar, 1 tablespoon butter, cinnamon and pumpkin pie spice in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture is thickened (8 to 12 minutes). Cool completely (45 to 60 minutes). Stir in pecans.
• Preheat oven to 400°F (200°C).
• Combine flour, sugar and salt in medium bowl; cut in 1 cup butter until mixture resembles coarse crumbs. Stir in enough water until flour is just moistened.
• Divide dough in half. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to about 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Place rounded 1/2 teaspoon filling in center of each circle. Fold one side of circle over other to form crescent-shaped empanaditas. Pinch together lightly to seal. Place onto ungreased cookie sheet; press edges together with tines of fork to seal.
• Whisk together egg and 1 teaspoon water in small bowl. Brush egg mixture lightly over tops of empanaditas; repeat. Sprinkle with sanding sugar, if using. Bake for 12 to 15 minutes or until lightly browned.

CARBONADA CRIOLLA MINI EMPANADAS

Steps:

• Combine beef, undrained corn, tomatoes, sweet potato, zucchini, pear, onion, bell pepper, chicken bouillon, olive oil, garlic, oregano, parsley, paprika, cumin, and bay leaves in a slow cooker. Cook on High until beef is tender and vegetables are soft, 4 to 6 hours.
• Drain liquid and allow filling to cool to room temperature, about 30 minutes. Discard bay leaves.
• Scoop 3 tablespoons of cooled filling into the center of an empanada wrapper. Fold the wrapper in half and press the edges together to enclose the filling. Seal by crimping the edges or pressing them together with a fork. Repeat until all empanada wrappers are filled.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Without overcrowding, lower empanadas in batches into the hot oil and fry until golden, about 5 minutes, turning halfway through. Transfer to a paper towel-lined plate to drain while you cook remaining batches.

MINI PORK EMPANADAS

Steps:

• BEAT cream cheese spread and butter in large bowl with mixer until blended. Gradually add flour, mixing well after each addition. Shape into ball. Refrigerate 1 hour.
• MEANWHILE, brown meat with onions in large saucepan. Stir in bouillon and spices. Remove from heat. Add potatoes; mix well. Cool completely.
• HEAT oven to 400ºF. Roll out dough on floured work surface to 1/4-inch thickness. Use 3-inch cutter to cut dough into 40 rounds, rerolling dough scraps as necessary.
• SPOON 1-1/2 tsp. meat mixture onto center of each dough round; brush edge with egg. Fold in half; press edges together with fork to seal. Place on baking sheet sprayed with cooking spray. Cut small slits in tops to vent; brush with remaining egg.
• BAKE 18 to 20 min. or until golden brown.

MINI PORK EMPANADAS

Steps:

• Beat cream cheese spread and butter in large bowl with mixer until blended. Gradually add flour, mixing well after each addition. Shape into ball. Refrigerate 1 hour.
• Meanwhile, brown meat with onions in large saucepan. Stir in bouillon and spices. Remove from heat. Add potatoes; mix well. Cool completely.
• Heat oven to 400ºF. Roll out dough on floured work surface to 1/4-inch thickness. Use 3-inch cutter to cut dough into 40 rounds, rerolling dough scraps as necessary
• Spoon 1-1/2 tsp. meat mixture onto center of each dough round; brush edge with egg. Fold in half; press edges together with fork to seal. Place on baking sheet sprayed with cooking spray. Cut small slits in tops to vent; brush with remaining egg.
• Bake 18 to 20 min. or until golden brown.
• Variation: Use the jalapeno cream cheese

MINI PORK EMPANADAS

Steps:

• Beat cream cheese spread and butter in large bowl with mixer until blended. Gradually add flour, mixing well after each addition. Shape into ball. Refrigerate 1 hour.
• Meanwhile, brown meat with onions in large saucepan. Stir in bouillon and spices. Remove from heat. Add potatoes; mix well. Cool completely.
• Heat oven to 400ºF. Roll out dough on floured work surface to 1/4-inch thickness. Use 3-inch cutter to cut dough into 40 rounds, rerolling dough scraps as necessary.
• Spoon 1-1/2 tsp. meat mixture onto center of each dough round; brush edge with egg. Fold in half; press edges together with fork to seal. Place on baking sheet sprayed with cooking spray. Cut small slits in tops to vent; brush with remaining egg.
• Bake 18 to 20 min. or until golden brown.

MINI PANAMANIAN BEEF EMPANADAS

Steps:

• MAKE THE DOUGH: In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Beat the eggs with the wine and vinegar and drizzle over the flour mixture. Pulse until the dough just comes together. On a lightly floured work surface, gently knead the dough until smooth. Wrap the dough in plastic and refrigerate until firm, about 1 hour.
• PREPARE THE FILLING: In a medium skillet, heat the oil. Add the achiote seeds and cook over moderately high heat until the seeds darken and the oil is orange, about 1 minute. Discard the seeds. Add the ground beef to the skillet and cook, breaking up the meat with a wooden spoon, until no pink remains, about 3 minutes. Add the garlic, onion and bell pepper and cook over moderate heat until the onion is softened, about 5 minutes. Add the tomato, tomato paste and chicken stock and simmer over moderate heat until the liquid has nearly evaporated, about 3 minutes. Stir in the cilantro and season with salt and pepper. Let cool.
• On a generously floured work surface, roll out the dough 1/8 inch thick. With a 3-inch round biscuit cutter, stamp out as many rounds as possible (you should have about 24). Reroll the dough scraps and stamp out additional rounds if possible. Brush the excess flour off the rounds. Working with 1 round at a time and keeping the rest covered with plastic wrap, form the empanadas: Spoon 2 teaspoons of the filling on one side of the dough round. Fold the dough over to enclose the filling and crimp the edges with a fork to seal. Cover with plastic wrap while you form the remaining empanadas.
• Preheat the oven to 350°. In a deep skillet, heat 1/2 inch of oil to 350°. Fry 4 empanadas at a time, turning once, until browned and crisp, 2 minutes. Drain on paper towels and transfer to a baking sheet. When all of the empanadas have been fried, reheat them in the oven and serve.
• MAKE AHEAD.
• The filled, uncooked empanadas can be frozen on a baking sheet, then transferred to an airtight bag. Bake them in a 350° oven without thawing.
• NOTES.
• Alternatively, you can bake the empanadas: Preheat the oven to 350°. Beat 1 egg with 1 tablespoon of milk. Evenly space the uncooked empanadas on 2 baking sheets lined with parchment paper and brush with the egg wash. Bake in the upper and lower thirds of the oven for about 25 minutes, until golden brown.

MINI EMPANADAS

Steps:

• 1. Make sure you thaw your puff pastry in the refrigerator over night. Preheat oven to 350 degrees. Add ground beef, onion, and green pepper to a skillet. Cook on medium high. Season with salt and pepper. When the beef is brown and fully cooked continue to cook down any left over grease from the meat. Turn down to low heat and add tomato sauce, beans, cumin, chili powder, garlic salt, and onion powder. Cook for about another 10 minutes. Remove from heat and set aside.
• 2. Make an egg wash with the two eggs. Roll out the pastry sheets one at a time. Flour the surface and use the tomato can to cut circles. You should get 9 per sheet. Discard leftover dough. Roll out the circles with a rolling pin or you can use the can if you do not have one, just make sure you use plenty of flour so the dough does not stick. Next start building your empanadas and placing them on a cookie sheet with non stick spray. First,brush egg wash along the outer ring of your dough so when you crimp it helps as an extra adhesive. Add a spoonful of mixture, a pinch of shredded cheese on top, and fold over. Crimp sides with fork. Brush the egg wash on top and they are ready for the oven! Bake for 18 minutes.

BACON, POBLANO & CHEESE MINI EMPANADAS

Steps:

• Cook and stir bacon in medium skillet on medium heat 5 min. (Bacon should not be cooked until crisp.) Drain and discard drippings from skillet. Add onions and garlic to bacon in skillet; cook and stir 4 min. or until bacon is crisp. Drain bacon mixture; return to skillet. Stir in chiles and cheese; cool.
• Heat oven to 400°F. Roll out pastry on lightly floured surface to 11-inch square; cut into 12 smaller squares. Brush edges of each square lightly with egg.
• Spoon about 1 Tbsp. bacon mixture onto center of each pastry square; fold diagonally in half. Press gently on tops to remove excess air; seal edges with fork. Bend slightly to resemble half moons. Make small cut in top of each to vent steam. Place on parchment-covered baking sheet; brush with any remaining egg.
• Bake 20 min. or until golden brown.