Mini Empanadas
These mini empanadas are a kid friendly recipe featuring flaky golden pastry pockets stuffed with mildly seasoned ground beef that little hands love to hold. Inspired by Latin American cuisine these bite-sized pockets make dinner feel like a special occasion.
Flaky baked mini empanadas with mild seasoned beef filling that are perfectly sized for hungry little kids.
Nutrition per serving
Ingredients
protein
base
filling
seasoning
coating
Instructions
Cook the Beef Filling
Brown ground beef in a skillet over medium heat for 7 to 8 minutes breaking it apart until cooked through. Drain excess fat then stir in mild salsa and cumin. Remove from heat and let cool for 5 minutes.
Cut the Dough Circles
Roll out pie crust dough on a lightly floured surface and use a 4 inch round cookie cutter or glass to cut out circles. Re-roll scraps to get as many circles as possible.
Fill and Seal
Place 1 tablespoon of beef filling and a pinch of shredded cheese in the center of each dough circle. Fold dough over to create a half moon shape and press edges firmly with a fork to seal completely.
Egg Wash and Bake
Brush each sealed empanada with beaten egg and place on a parchment lined baking sheet. Bake at 400 degrees F for 18 to 20 minutes until deeply golden and puffed.
Substitutions
Common mistakes
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