Tasty Mini Empanadas Recipes

If you’ve never had a proper empanada moment in life, it’s about time we change that. These little pockets of happiness are not just food; they’re hugs wrapped up in dough. They’re special because they’re portable, scrumptious, and oh-so versatile. If you’re looking for a hand-held snack that wows your taste buds and your guests, this recipe is your new best friend. Trust me, you’re gonna want to try this!

So, one random Tuesday evening — you know, one of those days when a dinner plan seems like a distant dream — my husband was ravenous and I had this wild idea to whip up mini empanadas. It was a game-changer. Ever since then, it’s become a bit of a thing at our casa. Picture us, messily hovering over a tray of these beauties, trying to practice some self-control. Spoiler: We fail every time.

Why You’ll Love This Tasty Mini Empanadas Recipes

– Let’s be honest, they’re what every snack wants to be: tasty, delightfully flaky, and filling all at once.
– Easy to grab-n-go. Perfect for the kiddos’ lunchbox (or my I-just-need-a-snack moments).
– Endless filling possibilities — odds and ends from your fridge rejoice!
– They make you look like you know what you’re doing in the kitchen, even if chaos reigns around you.

How to Make It

Alright, so the first thing you do is don’t stress. I always start by blasting my throwback playlist and pretending I’m on a cooking show. Begin by getting that golden dough ready. Store-bought or homemade, your call — no judgments here. Roll it out like you’re kneading out life’s frustrations, then cut little circles out of it. Stuff them with your favorite fillings: mine is cheese and whatever veggies I didn’t use during the week. Fold them over like a cute little moon, press them down with a fork (hey, if they look wonky, it’s “rustic”). Bake until they’re gloriously golden, then try not to burn your tongue because you’ll want to eat them right away.

Ingredient Notes

– Dough: This is the backbone. Homemade makes you feel like a chef, but store-bought means it’ll still happen even on a lazy day.
– Cheese: The melty, cheesy goodness is non-negotiable. I once swapped it for cream cheese and, well, that was a mistake.
– Fillings: Go wild. Whatever’s in the fridge that needs saving from vegetable crisper doom. Just not too wet — learned that the hard way.

Recipe Steps

1. Preheat oven to 375°F (190°C).
2. Roll out empanada dough until it’s nice and thin.
3. Cut dough into circles using a glass or cutter.
4. Fill each circle with your chosen filling.
5. Fold the circle in half, press edges with a fork.
6. Bake for 15-20 minutes until golden brown.

What to Serve It With

Tips & Mistakes

– Don’t go overboard on fillings. Less is more unless you excel at messy empanadas (like me!)
– A sprinkle of paprika before baking adds a little color drama.

Storage Tips

Stick leftover empanadas in the fridge – they last a few days, not that they ever survive that long around here. They actually make for a pretty satisfying breakfast, which I found out one Saturday morning when the cereal box betrayed me by being empty.

Variations and Substitutions

Get creative if you’re out of ingredients. Sub ground turkey for beef, or tofu if you’re being super virtuous. One time, I got brave and threw in some chopped mango — not bad! Most importantly, if you’re missing one thing, work with what you’ve got. I once used pita breads when I ran out of dough. Weird, but it worked.

Frequently Asked Questions

Tasty Mini Empanadas Recipes

Delicious bite-sized empanadas filled with seasoned beef and cheese, perfect for parties and snacks.

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Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 0.5 cup cold butter cubed
• ▢ 0.75 cup water cold
• ▢ 1 lb ground beef lean
• ▢ 1 cup shredded cheddar cheese
• ▢ 0.5 cup onion finely chopped
• ▢ 1 tbsp olive oil
• ▢ 0.5 tsp salt
• ▢ 0.25 tsp black pepper
• ▢ 1 tbsp paprika

Instructions

Preparation Steps

• In a bowl, combine flour and salt. Cut in the cold butter until mixture resembles coarse crumbs.
• Gradually add cold water, mixing until dough forms. Wrap and chill for 30 minutes.
• Heat olive oil in a skillet over medium heat. Sauté onion until translucent, about 3 minutes.
• Add ground beef, salt, pepper, and paprika. Cook until beef is browned and cooked through, about 8 minutes. Remove from heat.
• Preheat oven to 375°F (190°C). Roll out chilled dough to 1/8 inch thickness. Cut into 4-inch circles.
• Place a spoonful of beef mixture and shredded cheese on each dough circle. Fold dough over and seal edges by pressing with a fork.
• Place empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.
• Let cool slightly before serving. Enjoy your tasty mini empanadas!

Notes

For a vegetarian option, substitute the ground beef with cooked lentils or mushrooms.