Mini Beef Empanadas Recipe
Flavor-packed mini beef empanadas perfect for parties and potlucks.
Picture biting into a warm, flaky pocket of savory goodness — that's what a mini beef empanada is all about. These little delights are perfect for snacking, serving as appetizers, or even as a quick treat on a chilly day. The aroma of beef mixed with spices as they bake fills the kitchen with an irresistible invitation. Empanadas have traveled across continents, evolving from their origins in Spain to become a beloved snack in Latin America. This recipe borrows a bit from each tradition, creating a balanced filling of seasoned ground beef wrapped in a buttery, homemade dough. What makes this recipe a keeper is the use of a bit of vinegar in the dough, which ensures a tender, flaky crust every time. These empanadas are best enjoyed fresh out of the oven, but they also freeze beautifully, which makes them perfect for impromptu gatherings.
Step-by-Step
- 01Step 1 / 9
In a large bowl, mix the flour and salt.
Add the chilled, diced butter and use your fingertips to rub it into the flour until it resembles coarse breadcrumbs.
- 02Step 2 / 9
In a small bowl, whisk together the egg, ice water, and vinegar.
Pour this mixture into the flour and butter blend, stirring until the dough just comes together.
- 03Step 3 / 9
Turn the dough onto a lightly floured surface and knead gently until smooth.
Wrap in plastic wrap and refrigerate for at least 30 minutes.
- 04Step 4 / 9
For the filling, heat olive oil in a skillet over medium heat.
Add the onions and garlic, sautéing until soft and translucent, about 5 minutes.
- 05Step 5 / 9
Add the ground beef to the skillet, breaking it up with a wooden spoon.
Cook until browned, then stir in cumin, paprika, salt, and pepper.
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- 06Step 6 / 9
Remove from heat, mix in chopped olives and hard-boiled egg, and let the filling cool to room temperature.
- 07Step 7 / 9
Preheat your oven to 375°F (190°C).
Roll out the dough to about 1/8-inch thick and cut into 4-inch circles.
Place a spoonful of filling onto each circle.
- 08Step 8 / 9
Fold the dough over the filling to create a half-moon shape, and crimp the edges with a fork to seal.
Optionally, brush with beaten egg for a glossy finish.
- 09Step 9 / 9
Place the empanadas on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
Serve warm.
Chef Tips
- •Keep the dough cold to ensure it stays flaky and does not become greasy.
- •Ensure the filling is at room temperature to prevent the dough from getting soggy.
- •You can freeze unbaked empanadas and bake them straight from the freezer; just add a few extra minutes to the baking time.
- •Experiment with adding a bit of chili powder to the filling for a spicy kick.
- •Serve with a dollop of chimichurri or a side of salsa for extra zing.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, you can prepare both the dough and filling a day in advance and refrigerate them until ready to assemble and bake.
What can I substitute?+
You can substitute ground turkey or chicken for the beef, and use different spices to suit your taste.
How do I store leftovers?+
Store baked empanadas in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 3 months.
