Mini Empanadas


  • 1 lb lean ground beef
  • 1 medium onion, minced
  • 2 cloves garlic, minced
  • 2 tbs cilantro, chopped
  • 1 cup bottled salsa
  • 1/2 cup golden raisins
  • 1/2 cup green olives with pimentos, chopped
  • 2 tbs dark brown sugar
  • 2 packages (15oz) each, refrigerated ready made pie dough
  • 1 large egg beaten with 2 tbs of milk
  • kosher salt and black pepper to taste

These mini empanadas are perfect for a cocktail party or buffet.

  • Add the meat and onion and garlic to a large non stick frying pan over medium heat. Stir until meat is browned. About 10 minutes.
  • Stir in salsa, olives, raisins, brown sugar, salt and pepper to taste. Cook until thick, then cool completely.
  • On a lightly floured work surface, roll pie dough to about 1/16 of an inch thick.
  • Cut 12 (3 inch) circles. Lightly paint the edges of each circle with water.
  • Scoop about 1 tbs of filling onto each circle and fold over and press the edges together with a fork, making sure to seal tightly.
  • Put the empanadas on a lightly greased baking sheet and brush the tops with egg-milk mixture.
  • Repeat to make about 30 pieces.
  • Bake in a preheated 400 degree oven until golden. About 15-18 minutes.
  • Alternatively you may deep fry the empanadas in 350 ┬ádegree oil, just eliminate the egg and milk wash.

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