Mini Empanadas
1 June, 2024
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Mini empanadas
Mini empanadas are a delightful finger food that you can fill with various savory ingredients. Feel free to customize the filling with your favorite ingredients, such as cheese, vegetables, or different types of meat. These mini empanadas are perfect for parties or as a tasty on-the-go snack.
Ingredients
For the dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup 1 stick cold unsalted butter, cut into small cubes
- 1 large egg
- 1/4 cup cold water
For the filling:
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1/2 lb 225g ground beef or cooked shredded chicken
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup chopped green olives optional
- 2 hard-boiled eggs chopped (optional)
- 1/4 cup raisins optional
For assembling and baking:
- Egg wash 1 egg beaten with 1 tablespoon water
- Optional: sesame seeds or poppy seeds for topping
Instructions
Prepare the dough:
- In a large bowl, combine the flour and salt. Add the cold cubed butter and use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg and cold water. Gradually add this mixture to the flour mixture, stirring with a fork until the dough starts to come together.
- Turn the dough out onto a lightly floured surface and knead it gently until it forms a smooth ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Prepare the filling:
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened, about 3-4 minutes.
- Add the ground beef or cooked shredded chicken to the skillet and cook until browned and cooked through.
- Stir in the ground cumin, paprika, salt, and pepper. If using, add the chopped green olives, chopped hard-boiled eggs, and raisins. Cook for another 2-3 minutes, then remove from heat and let the filling cool.
Preheat the oven:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Assemble the empanadas:
- On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a round cookie cutter or a glass to cut out circles.
- Place a spoonful of the cooled filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, then press the edges together to seal. You can crimp the edges with a fork for a decorative touch.
Bake the empanadas:
- Place the assembled empanadas on the prepared baking sheet. Brush the tops with egg wash and sprinkle with sesame seeds or poppy seeds if desired.
- Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.
Serve:
- Let the mini empanadas cool slightly before serving. Enjoy them warm as a delicious appetiser or snack!
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