Mini Nadad Recipe
Mini Empanadas served with either rice, cheese and your choice of protein or try our dessert nada that's filled with guava and cheese.
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Ingredients
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Dough
Savory Filling
Dessert Filling
Serving
Method
Dough Preparation
Make the Dough
In a large bowl, mix together the all-purpose flour and salt. Add the unsalted butter and mix until the mixture resembles coarse crumbs.
Add Water
Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Knead the dough briefly until smooth.
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Savory Filling Preparation
Combine Ingredients
Stir in the cooked protein, cumin, paprika, salt, and pepper. Cook for another 5 minutes until everything is heated through. Remove from heat and let it cool.
Dessert Filling Preparation
Mix the Dessert Filling
In a bowl, combine guava paste, softened cream cheese, and powdered sugar. Mix until smooth and well combined.
Assembly and Cooking
Roll Out the Dough
On a floured surface, roll out the chilled dough to about 1/8 inch thick. Use a round cutter to cut out circles.
Fill the Empanadas
Place a tablespoon of the savory filling or dessert filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal.
Cook the Empanadas
In a deep skillet or frying pan, heat oil over medium heat. Fry the empanadas in batches until golden brown, about 3-4 minutes on each side. Transfer to a paper towel-lined plate to drain.
Serving
Serve
Serve the mini empanadas with cooked rice on the side. Enjoy your meal!