Best 3 Mini Empanadas Recipes
Mini empanadas are a versatile and delicious treat that can be enjoyed as an appetizer, snack, or main course. They are perfect for parties and gatherings, as they are easy to make and can be filled with a variety of ingredients. Whether you prefer traditional fillings like beef or chicken, or more creative options like spinach and cheese, there is a mini empanada recipe out there to suit your taste. With a flaky crust and savory filling, these bite-sized pastries are sure to be a hit with everyone who tries them.
Check out the recipes below so you can choose the best recipe for yourself!
MINI CHICKEN EMPANADAS
Refrigerated pie crust makes quick work of assembling these bite-sized appetizers loaded with chicken and cheese. I've made them several times since receiving the recipe from a friend. -Betty Fulks, Onia, Arkansas
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield about 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a small bowl, combine the first 8 ingredients. On a lightly floured surface, roll each pie crust into a 15-inch circle. Cut with a floured 3-in. round biscuit cutter., Place about 1 teaspoon filling on 1 half of each circle. Moisten edges with water. Fold pie crust over filling. Press edges with a fork to seal., Transfer to greased baking sheets. Bake until golden brown, 12-15 minutes. Remove to wire racks. Serve warm.
Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 108mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
CHICKEN MINI EMPANADAS
Steps:
- Prepare the pie dough according to the package directions for a double-crust pie. Wrap the dough in plastic wrap and chill.
- Preheat the oven to 400 degrees F. In a medium saucepan, combine the chicken, salsa and olives. Bring to a boil, then reduce the heat and simmer 5 minutes. Remove from the heat and stir in the cheese. Cool slightly.
- On a flour-dusted surface, roll out the dough to inch thick. Using a 3-inch-round cutter, cut out 36 circles, rerolling the scraps as needed. Place about 1 tablespoon chicken mixture in the center of each circle. Moisten the edges with water.
- Fold the circles in half and pinch to seal. Pierce the tops with a fork.
- Place the empanadas on a baking sheet and bake 15 minutes, or until golden. Serve hot.
SWEET POTATO MINI EMPANADAS!
I remember when I was little my grandma in mexico and my mom would always make empanadas both sweet and savory. This a sweet empanada recipe you can use any sweet filing. I like sweet potato but you can do canned pie filling as well. My kids love this recipe and they love to make them. They remind me of my grandmas...
Provided by Karina Alcala
Categories Other Snacks
Time 1h55m
Number Of Ingredients 15
Steps:
- 1. In a small pot add diced sweet potato and cover with water boil for 20-25 minutes until fork tender. In food processor add butter, cream cheese, flour and salt pulse until dough comes together. You can also do this by hand or with a mixer. put Dough in flour counter and make into a ball wrap with plastic wrap and let it chill for 1 hour. You can also do this ahead of time. After potato is cooked drain and add back into pot add sugar, honey, butter and salt. mash with wooden spoon or potato masher. Put mixture in plastic container (at this point you can add raisins optional)and put in fridge to cool.
- 2. After 1 hour get baking pans ready and preheat oven to 375 F. Flour your board or counter and roll out dough to 1/4 inch thick. Get your round cookie cutter I use a 3 inch one, Start cutting out the dough. I got 36 rounds out of my dough. In each round put a tsp full of filling in middle of round. fold over and press edge down with finger and crimp with a fork. Repeat until you are done with all the rounds.
- 3. Place empanadas in prepared cookie sheets with a pastry rush brush with egg wash and sprinkle with cinnamon sugar if desired optional. Cook for 25 minutes in preheated oven and let cool for at least 15 minutes. This recipe is so good and easy to make especially for kids. You can add raisins or nuts to the filling or both. You can use canned pie filling or do nutela and bananas as well. Some times I do an apple filling. Or you can do a savory filling like picadillo or chicken. If doing savory filling omit the 1/4 cup of sugar in the recipe.
Tips:
- Choose the right dough: Empanada dough can be made with all-purpose flour, bread flour, or a combination of both. All-purpose flour will produce a tender and flaky dough, while bread flour will give you a more chewy and crispy dough. If you're using a combination of flours, start with a 50/50 ratio and adjust as needed.
- Keep the dough cold: The key to a flaky empanada dough is to keep it cold. Work the dough quickly and don't overmix it. If the dough gets too warm, it will become sticky and difficult to work with.
- Use a variety of fillings: Empanadas can be filled with just about anything you like. Some popular fillings include beef, chicken, cheese, vegetables, and fruit. Get creative and experiment with different flavor combinations.
- Crimp the edges well: Once you've filled your empanadas, it's important to crimp the edges well so that they don't open up during baking or frying. You can use a fork, a pastry wheel, or your fingers to crimp the edges.
- Cook them until they're golden brown: Empanadas can be baked or fried. If you're baking them, cook them at a high temperature (400°F or higher) until they're golden brown. If you're frying them, heat the oil to 350°F and fry the empanadas until they're golden brown.
Conclusion:
Empanadas are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They're perfect for parties or potlucks, and they can also be made ahead of time and frozen. With a little practice, you'll be able to make empanadas like a pro!
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