Mini Pork Empanadas

3.5
(4) 3 Reviews
Prep Time
20
min.
Total Time
1
hr.
40
min.
Servings

40 servings

Don't even think of getting your pork empanada appetizers from the freezer section, please! Not when you can make these tasty minis at home.

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What You Need

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Make It

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  • Beat cream cheese spread and butter in large bowl with mixer until blended. Gradually add flour, mixing well after each addition. Shape into ball. Refrigerate 1 hour.
  • Meanwhile, brown meat with onions in large saucepan. Stir in bouillon and spices. Remove from heat. Add potatoes; mix well. Cool completely.
  • Heat oven to 400ºF. Roll out dough on floured work surface to 1/4-inch thickness. Use 3-inch cutter to cut dough into 40 rounds, rerolling dough scraps as necessary.
  • Spoon 1-1/2 tsp. meat mixture onto center of each dough round; brush edge with egg. Fold in half; press edges together with fork to seal. Place on baking sheet sprayed with cooking spray. Cut small slits in tops to vent; brush with remaining egg.
  • Bake 18 to 20 min. or until golden brown.

Make Ahead

This is a great make-ahead recipe. Assemble turnovers as directed; place on baking sheet and brush with egg as directed. Freeze until solid, then transfer to freezer-weight resealable plastic bag or freezer container. Freeze up to 3 months. When ready to serve, place desired number of turnovers on baking sheet. Let stand at room temperature 1 hour, then bake as directed.

How to Cook and Mash the Potatoes

Cook (3/4 lb.) cut-up potatoes in boiling water 15 min. or until tender. Drain, then mash with potato masher or fork until smooth.

Variation

Use a food processor to prepare the dough instead of the mixer.

Servings

  • 40 servings

Nutritional Information

Serving Size 40 servings
AMOUNT PER SERVING
Calories 70
% Daily Value
Total fat 4g
Saturated fat 2g
Cholesterol 25mg
Sodium 70mg
Carbohydrate 4g
Dietary fiber 0g
Sugars 0g
Protein 4g
   
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • lateesa1978 | Sun, Apr 6 2014 11:07 AM

    I doubled this recipe. The filling tastes o.k. and the crust you make is really good. My family liked them. However, it was a pain trying to make them small. Next tie I make them I will make them like a pie and stack the 3 inch rounds on top of each other and crimp the edges or I'll make them bigger and then fold them over.

  • peacharmadillo | Wed, Jan 2 2013 7:10 PM

    It was a lot of work. Maybe with cheese inside? The dough was great. The concept was great. I needed to make a second batch of dough for the amount of pork it made. That became a problem 30 minutes from dinner time and no more flour or cream cheese in the house. In the end, I will try emapanadas again and maybe use this recipe for dough, but not the filling.

  • elvarush | Wed, Dec 26 2012 6:30 PM

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