There’s something magical about bite-sized party snacks—they disappear as fast as you can make them! My mini empanadas are always the first to vanish at gatherings, with their flaky, golden crust and bursting-with-flavor fillings. I learned this recipe from my abuela, who’d whip up a batch whenever family dropped by unannounced. The best part? You can stuff them with anything—spicy beef, cheesy chicken, even sweet fillings for dessert. One bite, and you’ll understand why these little pockets of joy are my go-to for potlucks, game nights, or just because. Trust me, once you try them, you’ll be hooked.
Why You’ll Love These Mini Empanadas
These little beauties are absolute game-changers—here’s why they’ll become your new obsession:
- Party perfection: One batch makes 24 bite-sized delights that disappear fast (I dare you to keep count!)
- Crispy magic: That flaky, buttery crust shatters beautifully with every bite—just like abuela’s
- Fill ‘em your way: Swap fillings faster than you can say “¡qué rico!”—leftover taco meat? Rotisserie chicken? Even black bean mash works
- Freezer friendly: Make ahead and bake straight from frozen (my secret for last-minute guests)
- Kid-approved: Tiny hands love helping seal these pockets—just watch the flour fights!
Seriously, these mini empanadas are your golden ticket to becoming the MVP of every potluck.
The Building Blocks for Perfect Mini Empanadas
Grab these simple ingredients—you probably have most in your kitchen already! The secret’s in the details, so measure carefully:
- For the flaky dough: All-purpose flour (no fancy blends needed!), a pinch of salt, and cold butter cubed into tiny pieces (I pop mine in the freezer for 10 minutes first)
- For the magic filling: My go-to is seasoned ground beef with onions and bell peppers—but shredded chicken works wonders too. Don’t skip the cumin and paprika!
- Bonus upgrades: Throw in some olives or hard-boiled eggs if you’re feeling fancy. Vegetarian? Swap in mashed sweet potatoes or sautéed mushrooms
Pro tip: Always use cold ingredients for the dough—warm butter = sad, flat empanadas. Trust me on this one!
How to Make Mini Empanadas
Alright, let’s get these golden beauties rolling! Follow these steps carefully—I promise they’re foolproof if you don’t rush the process. The magic happens when we take our time (especially with chilling that dough!).
Making the Dough
First, whisk together flour and salt in your biggest mixing bowl. Now the fun part—drop in those ice-cold butter cubes and start smushing them into the flour with your fingers. You want pea-sized crumbs with some bigger flecks remaining (these create flakiness!). Drizzle in cold water tablespoon by tablespoon until the dough just comes together—don’t overmix! Wrap it in plastic and chill for 30 minutes minimum (this relaxes the gluten and prevents toughness).
Preparing the Filling
While the dough chills, heat oil in a skillet over medium. Toss in onions and peppers—you’ll know they’re ready when your kitchen smells amazing and they’re slightly softened. Add your protein and spices, breaking up any clumps. The filling should be moist but not watery (drain excess liquid if needed!). Taste and adjust seasoning—be bold with those spices!
Assembling and Baking
Roll your chilled dough to 1/8″ thickness on a floured surface (think thin pizza crust). Use a 3″ round cutter (or upside-down glass!) to cut circles. Spoon 1 teaspoon filling onto each—don’t overfill or they’ll burst! Fold dough over, crimp edges with a fork, and brush with beaten egg for that gorgeous shine. Bake at 375°F for 20-25 minutes until they puff up and turn golden brown like little suns. That irresistible crackle when you bite in? Perfection!
Tips for Perfect Mini Empanadas
After countless batches (and a few messy mistakes!), here are my must-know secrets for empanada success:
- Keep everything cold: Work quickly with chilled dough—if it gets sticky, pop it back in the fridge for 10 minutes
- Seal like your snack depends on it: Press fork tines firmly along edges—if filling oozes out, you used too much!
- Parchment is your friend: No more stuck empanadas tearing apart when you try to flip them
- Egg wash magic: That golden shine isn’t just pretty—it helps seal the edges too
Bonus trick: If dough scraps get warm while assembling, re-roll them between parchment paper for less sticking!
Mini Empanadas Variations
The beauty of these little pockets is how wildly adaptable they are! When I’m feeling adventurous, I love swapping in different fillings—gooey mozzarella with fresh basil for a caprese twist, or earthy mushrooms sautéed with garlic for my vegetarian friends. Got a sweet tooth? Fill them with dulce de leche and banana slices, dusted with powdered sugar. Gluten-free? No problem—just substitute the flour with your favorite GF blend (I’ve had great results with almond flour mixes). The possibilities are endless!
Serving and Storing Mini Empanadas
These little flavor bombs deserve an equally amazing dipping sauce! My go-tos are zesty chimichurri (blend parsley, garlic, vinegar, and oil) or a smoky chipotle salsa—though my abuela would insist on simple lime wedges for squeezing. Leftovers? Ha! But if you miraculously have some, store them in an airtight container for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to bring back that crispiness. Freeze unbaked empanadas on a tray before transferring to bags—they’ll bake up perfectly straight from frozen (just add 5 extra minutes).
Mini Empanadas Nutrition Information
Let’s be real—these aren’t diet food, but everything in moderation, right? Two mini empanadas pack about 180 calories with 10g fat (that glorious butter crust!). They’ve got 6g protein to keep you satisfied and just 1g sugar naturally from the veggies. Exact numbers vary based on fillings—my cheesy ones obviously run richer than the veggie version! Always check your specific ingredients if tracking closely. But honestly? Sometimes you just need to enjoy life’s little crispy pleasures.
FAQs About Mini Empanadas
Q1: Can I freeze mini empanadas?
Absolutely! Freeze unbaked ones on a tray first, then transfer to bags. They’ll bake straight from frozen—just add 5 extra minutes. Already baked? They reheat beautifully in a 350°F oven for 5-7 minutes to bring back that crispiness.
Q2: Can I use store-bought dough?
Sure thing—shortcut with refrigerated pie crusts in a pinch! Roll them slightly thinner and cut smaller circles. The texture won’t be quite as flaky as homemade, but they still taste delicious when filled and baked.
Q3: How do I prevent the filling from leaking?
Two tricks: 1) Don’t overfill—just 1 teaspoon per empanada. 2) Seal edges SUPER tight with a fork, pressing firmly. If sauce bubbles out, dab it quickly with a spoon before it burns!
Q4: Can I make these ahead for parties?
My favorite time-saver! Assemble unbaked empanadas up to 2 days ahead—keep chilled between parchment layers. Or freeze for up to 3 months. Bake fresh when guests arrive for that just-made warmth and crunch.
Share Your Mini Empanadas
I’d LOVE to see your mini empanada masterpieces—tag me on Instagram or leave a comment with your favorite filling twists! Nothing makes me happier than seeing these little pockets of joy bring people together. Happy baking, amigos!
Print
24 Irresistible Mini Empanadas That Steal the Show
- Total Time: 55 minutes
- Yield: 24 mini empanadas 1x
- Diet: Low Lactose
Description
Delicious bite-sized mini empanadas with a crispy crust and flavorful filling.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/4 cup cold water
- 1 cup cooked ground beef or chicken
- 1/4 cup finely chopped onions
- 1/4 cup diced bell peppers
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 375°F (190°C).
- Mix flour and salt in a bowl. Cut in butter until crumbly.
- Add cold water gradually until dough forms. Wrap and chill for 30 minutes.
- Sauté onions and bell peppers. Add meat and spices. Cook until well combined.
- Roll out dough and cut into small circles.
- Place filling in the center of each circle. Fold and seal edges with a fork.
- Brush with egg wash and bake for 20-25 minutes or until golden brown.
Notes
- Dough can be made ahead and refrigerated.
- Use any filling of your choice.
- Serve warm with dipping sauce.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 2 empanadas
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
Keywords: mini empanadas, Latin appetizers, party snacks
