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Mini Empanadas

Mini empanadas are small, flaky pastries filled with savory ingredients like seasoned ground beef, onions, and spices. They are baked until golden and crisp, with a tender crust that cracks delightfully at each bite. Perfect for casual gatherings, these bite-sized treats combine rich filling with a crunchy exterior, making them both fun and satisfying to eat.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12
Course: Main Course
Cuisine: Latin American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package store-bought flaky pie crust thawed slightly at room temperature
  • 200 g ground beef lean preferred
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon cumin ground
  • 1 teaspoon paprika smoked preferred
  • 1/4 teaspoon chili powder optional, for heat
  • 1 tablespoon olive oil for sautéing
  • 1 egg beaten egg for egg wash

Equipment

  • Small bowl
  • Rolling pin
  • Round cutter
  • Baking sheet
  • Pastry brush

Method
 

  1. Slice the thawed pastry dough into manageable sections and roll each out on a lightly floured surface to about 3mm thick. Use a round cutter about 3 inches in diameter to cut out uniform circles, gathering scraps to re-roll later.
  2. In a skillet over medium heat, warm a tablespoon of olive oil until it shimmers and smells fragrant. Add the finely chopped onion and minced garlic, sautéing until translucent and fragrant, about 3-4 minutes. The onions should turn slightly golden and release a sweet aroma.
  3. Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and cooked through, about 5-6 minutes. The meat should develop a rich, caramelized color and release some juices. Stir in cumin, paprika, chili powder, salt, and pepper, cooking for another minute to meld the flavors. Remove from heat and let cool slightly.
  4. Place a teaspoon of the cooled filling onto the center of each dough circle. Fold the dough over to create a half-moon shape, pressing the edges together firmly to seal. Use a fork to crimp the edges, ensuring they are tightly sealed to prevent filling leaks during baking.
  5. Preheat your oven to 200°C (392°F). Line a baking sheet with parchment paper. Arrange the filled empanadas on the sheet, leaving space between them. Brush the tops lightly with beaten egg to give a shiny, golden finish.
  6. Bake in the middle rack for 15-18 minutes, or until the empanadas are golden brown and crispy. Keep an eye on them to prevent over-browning. Once baked, remove from the oven and let rest for 5 minutes on a wire rack to firm up the crust.

Notes

For a vegetarian version, swap ground beef for sautéed mushrooms or seasoned shredded jackfruit. Using homemade flaky dough will add extra flavor and layers, but store-bought works perfectly for convenience. Serve these mini empanadas warm with a side of salsa or dipping sauce.