Mini Empandas 25 Copetin Recipe

Mix dry ingredients

In a large bowl, whisk together 3 cups all-purpose flour and 1 tsp salt until evenly combined.

Cut in fats

Add the 6 tbsp cold cubed butter and 2 tbsp cold cubed vegetable shortening to the flour. Using a pastry cutter or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Add water and form dough

Drizzle 3 tbsp ice water over the mixture, tossing gently with a fork. Add more water, 1 tsp at a time, only if needed until dough just comes together when pressed (should be slightly shaggy but hold). Do not overwork.

Chill and roll

Turn the dough onto a lightly floured surface, press into a disk, wrap in plastic, and chill in the refrigerator for 15 minutes while you prepare the filling. After chilling, divide dough into two portions. On a lightly floured surface, roll each portion to about 1/8-inch thickness. Use a round cutter (about 2.5 inches / 6 cm diameter) to cut approximately 25 circles for mini empanadas. Gather scraps, re-roll once if needed.

Egg wash

Beat 1 egg with 1 tbsp milk in a small bowl and set aside for brushing before baking.

Cook aromatics

Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 cup finely chopped yellow onion and 1/2 cup diced red bell pepper. Cook, stirring occasionally, until softened, about 4–5 minutes. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Brown beef

Increase heat to medium-high and add 1 lb ground beef to the skillet. Break up with a spoon and brown until no longer pink, about 4–6 minutes. Drain excess fat if necessary, leaving about a teaspoon for flavor.

Season and simmer

Stir in 1 tbsp tomato paste, 1/4 cup broth, 1/4 cup chopped green olives (if using), chopped hard-cooked egg (if using), 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp dried oregano, 3/4 tsp salt, and 1/4 tsp black pepper. Reduce heat to low and simmer until most of the liquid is absorbed, about 3–4 minutes. Taste and adjust seasoning. Remove from heat and let the filling cool slightly before filling the dough circles.

Assemble empanadas

Preheat the oven to 400°F (200°C). Place a heaping teaspoon (about 10–12 g) of the cooled beef filling onto the center of each dough circle. Fold the dough over to form a half-moon and press the edges to seal. Use a fork to crimp the edges or fold a small rope-like pleat for a traditional look. Repeat with remaining circles.

Brush and bake

Place assembled mini empanadas on a parchment-lined baking sheet. Brush each with the egg wash. Optionally, sprinkle a pinch of coarse salt or sesame seeds on top. Bake in the preheated oven for 12–15 minutes, or until golden brown and crisp.

Cool and serve

Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature as copetin (snack) — makes about 25 mini empanadas.