Mini Empanadas Recipe

Make dough

In a large bowl whisk together 3 cups flour, 1 tsp salt, and 1 tsp sugar. Cut 12 tbs (1 1/2 sticks) cold unsalted butter into small cubes and rub or use a pastry cutter into flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.

Sprinkle 6 tbs cold water over the flour-butter mixture, mix gently with a fork until dough begins to come together. If dough is too dry add up to 1 more tablespoon cold water, 1 tsp at a time. Gather dough into a ball, flatten to a 1-inch disk, wrap in plastic and chill in the refrigerator for at least 30 minutes (up to 2 hours).

When ready, remove dough from fridge and let rest 5 minutes. Lightly flour a work surface with 1–2 tbs flour and roll dough to about 1/8-inch thickness. Using a 3-inch round cutter (or the rim of a drinking glass) cut out circles for mini empanadas. Re-roll scraps once and cut additional circles.

Cook aromatics and beef

Heat 1 tbs olive oil in a skillet over medium heat. Add 1 cup finely chopped yellow onion and cook 4–5 minutes until softened and translucent. Add 2 tsp minced garlic and cook 30 seconds until fragrant.

Increase heat to medium-high, add 1 lb ground beef and break it up with a spatula. Brown the beef until no longer pink, about 6–8 minutes. Drain excess fat if desired, leaving a little for flavor.

Season the filling

Reduce heat to medium. Stir in 1 tbs tomato paste, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp dried oregano, 2 tbs beef broth (or water) and cook 1–2 minutes to incorporate. Season with 1 tsp salt and 1 tsp black pepper. Taste and adjust seasoning.

Remove from heat and stir in 2 tbs chopped green olives (if using), 2 tbs chopped fresh cilantro or parsley, and chopped hard-boiled egg if desired. Allow filling to cool to warm or room temperature before assembling so the pastry doesn’t get soggy.

Fill and seal empanadas

Preheat oven to 400°F (200°C) if baking, or heat a heavy skillet with 1/2-inch vegetable oil to 350°F (175°C) if frying. Place dough rounds on a lightly floured surface. Whisk 1 egg with 1 tsp water to make an egg wash.

Spoon about 1 to 1 1/2 teaspoons of filling onto the center of each 3-inch dough circle (small rounds: use less filling to avoid bursting). Brush the edge of the dough with a little egg wash, fold the dough over to form a half-moon, and press edges to seal. Crimp the edge with a fork or make a decorative braid. Place finished empanadas on a baking sheet lined with parchment if baking, or on a plate if frying.

Bake option

For baking: brush tops lightly with egg wash and place empanadas on a parchment-lined baking sheet. Bake in preheated 400°F oven for 12–15 minutes or until golden brown. Remove and cool on a wire rack 5 minutes before serving.

Fry option

For frying: carefully add a few empanadas at a time to the 350°F oil, seam side up first. Fry 2–3 minutes per side until deep golden and crisp. Use a slotted spoon to transfer to a paper towel-lined tray to drain. Keep warm in a 200°F oven if frying in batches.

Serve warm with chimichurri, salsa, hot sauce or a simple squeeze of lime.