Mini Empanadas

Why You’ll Love This Recipe

Mini Empanadas are fun to make, easy to customize, and always a hit with both kids and adults. They’re ideal for gatherings, lunchboxes, or make-ahead meals. The small size makes them great finger food, and their golden pastry shell keeps the filling warm and flavorful inside. Whether baked or fried, they’re sure to become a go-to favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough (or use store-bought empanada discs):

• All-purpose flour
• Cold butter
• Egg
• Salt
• Cold water

For the filling (beef version):

• Ground beef
• Onion (finely chopped)
• Garlic (minced)
• Bell pepper (optional)
• Tomato paste or diced tomatoes
• Olive oil
• Cumin, paprika, chili powder, salt, and pepper
• Fresh cilantro or parsley (optional)
• Hard-boiled eggs or olives (optional add-ins)
• Egg (for egg wash)

Directions

1. If making dough from scratch: combine flour and salt, then cut in butter until crumbly. Add egg and cold water gradually, mixing until dough forms. Chill for 30 minutes.
2. For the filling, heat oil in a skillet. Sauté onions and garlic until softened. Add ground beef and cook until browned. Stir in tomato paste, spices, and optional veggies. Cook until thickened. Let cool.
3. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
4. Roll out the dough and cut into 3–4 inch circles, or use store-bought discs.
5. Place a spoonful of filling in the center of each circle. Fold over to form a half-moon and crimp the edges with a fork to seal.
6. Brush with egg wash.
7. Bake for 20–25 minutes, or until golden brown. Let cool slightly before serving.

Servings and timing

This recipe makes about 20 mini empanadas.
Prep Time: 30 minutes
Cook Time: 20–25 minutes
Total Time: 50–60 minutes

Variations

• Chicken Empanadas: Use shredded rotisserie chicken, sautéed with onions and seasoning.
• Cheese Empanadas: Fill with a mix of shredded cheese and herbs for a vegetarian option.
• Spicy Version: Add chopped jalapeños or hot sauce to the filling.
• Sweet Version: Fill with guava paste and cream cheese or spiced apple filling for dessert empanadas.
• Fried Option: Instead of baking, deep-fry at 350°F (175°C) for 2–3 minutes per side until golden.

Storage/Reheating

Store leftover empanadas in an airtight container in the refrigerator for up to 4 days.
To reheat, bake at 350°F (175°C) for 8–10 minutes or air fry until crispy.
To freeze, place uncooked empanadas on a tray until solid, then store in a freezer-safe bag for up to 2 months. Bake from frozen, adding a few extra minutes to the cooking time.

FAQs

Can I use store-bought dough?

Yes, empanada discs or even pie crusts work well and save time.

Can I make these ahead of time?

Yes, assemble and refrigerate or freeze before baking. Bake just before serving.

What meat works best for empanadas?

Ground beef, chicken, or even pulled pork work great with proper seasoning.

Can I bake instead of fry?

Absolutely. Baking is easier, less messy, and still produces a golden crust.

How do I keep the edges from opening?

Be sure to seal well with a fork and use egg wash to help bind the edges.

Can I make vegetarian mini empanadas?

Yes, try fillings like cheese and spinach, beans, or mushrooms.

Are empanadas served hot or cold?

They’re best served warm, but also taste great at room temperature.

Can I use puff pastry?

Yes, puff pastry makes for a lighter, flakier empanada.

What dipping sauces go well?

Chimichurri, salsa, guacamole, or sour cream are all delicious pairings.

Can I make sweet mini empanadas?

Yes, fill them with fruit, jam, or chocolate for a dessert version.

Conclusion

Mini Empanadas are delicious, customizable bites that bring bold flavor and satisfying texture to any occasion. Whether you fill them with meat, cheese, or something sweet, they’re guaranteed to impress. Easy to prepare, great for freezing, and perfect for sharing—these mini hand pies are a must-try for any home cook.

Mini Empanadas

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Mini Empanadas are savory hand-held pastries filled with seasoned meat, vegetables, or cheese, wrapped in a flaky crust. Baked or fried, they make perfect party appetizers, snacks, or lunchbox treats.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: 20 mini empanadas
• Category: Appetizer
• Method: Baking
• Cuisine: Latin American
• Diet: Halal

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup cold butter, cubed
• 1 egg
• 1/3 to 1/2 cup cold water
• 1 tbsp olive oil
• 1/2 lb ground beef
• 1/2 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup diced bell pepper (optional)
• 2 tbsp tomato paste or 1/4 cup diced tomatoes
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp chili powder
• Salt and pepper, to taste
• 1 tbsp chopped fresh cilantro or parsley (optional)
• 2 hard-boiled eggs or a few olives, chopped (optional)
• 1 egg, beaten (for egg wash)

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Instructions

1. In a large bowl, mix flour and salt. Cut in cold butter until mixture resembles coarse crumbs.
2. Add egg and cold water gradually, mixing until dough forms. Wrap and chill for 30 minutes.
3. In a skillet, heat olive oil over medium heat. Sauté onions and garlic until soft. Add bell pepper if using.
4. Add ground beef and cook until browned. Stir in tomato paste, spices, salt, and pepper. Simmer until thickened. Stir in herbs and optional eggs or olives. Let cool.
5. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
6. Roll out dough and cut into 3–4 inch circles, or use store-bought empanada discs.
7. Place a spoonful of filling in the center of each disc. Fold over into a half-moon and crimp edges with a fork.
8. Brush with egg wash and place on baking sheet.
9. Bake for 20–25 minutes or until golden brown. Cool slightly before serving.

Notes

• Use store-bought empanada dough or pie crust for convenience.
• Cool filling before assembling to prevent soggy dough.
• Seal well and use egg wash to prevent edges from opening during baking.
• Empanadas can be frozen raw or cooked for meal prep or party planning.

Nutrition

• Serving Size: 1 empanada
• Calories: 120
• Sugar: 1g
• Sodium: 130mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 25mg