If you’re looking for a fun, handheld appetizer or snack that’s packed with flavor, Mini Empanadas are the perfect choice. Crispy on the outside and filled with savory goodness on the inside, these bite-sized treats are ideal for parties, game nights, or family dinners.
With endless filling options, you can make them classic, spicy, or even cheesy, and they’re always a crowd favorite.
Why You’ll Love These Mini Empanadas
- ✔️ Bite-sized and easy to serve
- ✔️ Crispy, golden crust with flavorful filling
- ✔️ Perfect for parties, appetizers, or snacks
- ✔️ Can be baked or fried depending on preference
- ✔️ Highly customizable fillings
Ingredients You’ll Need
For the Dough:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ cup unsalted butter, chilled and cubed
- 1 egg
- ½ cup cold water (more if needed)
For the Filling (Classic Beef & Veggies):
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- ½ teaspoon cumin
- Salt and pepper, to taste
- ¼ cup green olives, chopped (optional)
- 1 egg (for egg wash)
How to Make Mini Empanadas
Step 1: Make the Dough
In a large bowl, combine flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Add egg and cold water gradually, mixing until dough comes together. Knead lightly, form a ball, wrap in plastic, and refrigerate for 30 minutes.
Step 2: Prepare the Filling
In a skillet over medium heat, sauté onion, bell pepper, and garlic until softened. Add ground beef, paprika, cumin, salt, and pepper. Cook until beef is browned and cooked through. Stir in olives if using. Let the filling cool slightly.
Step 3: Assemble the Empanadas
Roll dough out on a lightly floured surface to about ⅛-inch thick. Use a round cookie cutter (3–4 inches) to cut out circles. Place a small spoonful of filling in the center of each circle. Fold dough over to create a half-moon shape and press edges with a fork to seal.
Step 4: Egg Wash
Beat the egg and brush lightly over each empanada. This gives them a shiny, golden finish.
Step 5: Bake or Fry
- To Bake: Preheat oven to 400°F (200°C). Place empanadas on a parchment-lined baking sheet and bake for 15–20 minutes until golden.
- To Fry: Heat oil in a deep pan to 350°F (175°C). Fry empanadas until golden brown, about 3–4 minutes per side. Drain on paper towels.
Step 6: Serve
Serve warm with your favorite dipping sauces like salsa, chimichurri, or sour cream.
Tips for Perfect Mini Empanadas
🥟 Don’t overfill – too much filling can cause them to burst while baking or frying.
🥟 Chill dough – keeps it easy to work with and ensures flaky texture.
🥟 Try different fillings – chicken, cheese, spinach, or mushrooms are great alternatives.
🥟 Make ahead – freeze uncooked empanadas for easy meals later.
Variations to Try
- 🐔 Chicken & Cheese Mini Empanadas – shredded chicken with cheddar or mozzarella.
- 🌿 Spinach & Feta – for a vegetarian option.
- 🌶 Spicy Beef & Jalapeño – add chopped jalapeños or hot sauce.
- 🧀 Three-Cheese – mix cream cheese, cheddar, and mozzarella.
Storage Tips
- Store baked empanadas in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F (175°C) for 5–7 minutes to restore crispiness.
- Freeze uncooked empanadas for up to 2 months and bake directly from frozen.
Why This Recipe Works
Mini Empanadas are fun, flavorful, and versatile. They combine a tender, flaky crust with a savory, satisfying filling in every bite. Perfect for appetizers, snacks, or even main meals, this recipe is a must-have in any kitchen.
Whether you’re hosting a party or looking for a family-friendly dinner, these mini empanadas are sure to disappear fast!