Best Mini Pork Empanadas Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MINI PORK EMPANADAS



Mini Pork Empanadas image

How to make Mini Pork Empanadas

Provided by @MakeItYours

Number Of Ingredients 11

1/2cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1/2 cup butter, softened
1-1/2cups flour
3/4lb. lean ground pork
1small onion, finely chopped
1 chicken bouillon cube, dissolved in 1/4 cup boiling water
1tsp. ground allspice
1/4tsp. ground nutmeg
1/8tsp. ground cloves
3/4cup mashed unpeeled cooked potatoes
2 eggs, beaten

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



Mini Pork Empanadas image

Given to me by a friend havnt tried myself as of yet

Provided by Susan Miller @gwendylon2

Categories     Pork

Number Of Ingredients 10

1/2 cup(s) (1/2 of 8-oz. tub) philadelphia cream cheese spread
1/2 cup(s) butter, softened
1 1/2 cup(s) flour
3/4 pound(s) lean ground pork
1 - chicken bouillon cube, dissolved in 1/4 cup boiling water
1 teaspoon(s) ground allspice
1/4 teaspoon(s) ground nutmeg
1/8 teaspoon(s) ground cloves
3/4 cup(s) mashed unpeeled cooked potatoes
2 - eggs, beaten

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



Mini Pork Empanadas image

Don't even think of getting your pork empanada appetizers from the freezer section, please! Not when you can make these tasty minis at home.

Provided by My Food and Family

Categories     Home

Time 1h40m

Yield 40 servings

Number Of Ingredients 11

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1/2 cup butter, softened
1-1/2 cups flour
3/4 lb. lean ground pork
1 small onion, finely chopped
1 chicken bouillon cube, dissolved in 1/4 cup boiling water
1 tsp. ground allspice
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
3/4 cup mashed unpeeled cooked potatoes
2 eggs, beaten

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.

Nutrition Facts : Calories 70, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g

Related Topics