MINI PORK EMPANADAS

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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

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