Name: Mini Empanadas
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 package pre-made puff pastry or empanada dough (thawed if frozen); 1/2 cup diced onions (for flavor base); 1/2 cup cooked shredded chicken or beef (or vegetarian alternative); 1 tsp smoked paprika (adds depth to filling); 1 tbsp oil (for sautéing); 1 tbsp egg or plant-based milk (for brushing before baking)

Mini empanadas have become my go-to for busy weeknights. There’s something about turning simple ingredients into tiny, portable pockets that feels both fun and satisfying. Plus, they make the meal feel a little more special, even when time is tight.

I love experimenting with different fillings—spicy beef, cheesy mushrooms, even sweet fruit for a twist. These little bites are versatile enough to suit whatever mood or craving strikes. They’re also perfect for sharing, making dinner feel more like a little celebration, no matter how hectic the evening.

Focusing on making mini empanadas as a way to introduce variety to a busy weeknight dinner, turning a simple snack into a small, shareable dish that feels festive and satisfying.

Small Bites, Big Celebrations

Mini empanadas remind me of childhood kitchens, where the smell of toasted pastry filled the air and everyone gathered around the table.
I feel a rush of pride when I see these tiny pockets disappear fast at parties, knowing I made something both simple and special.
Turning a busy weeknight into a small celebration with just a handful of these warm bites feels like a little victory.
There’s a comforting nostalgia in assembling each empanada, like threading together flavors and memories in one hand-sized package.

The story behind this recipe

Making these mini empanadas started as an experiment to use up leftover ingredients in my fridge. I remember tearing into a batch fresh out of the oven, the flaky crust giving way to a savory, oozy filling that made me smile. It was one of those moments that made me realize how simple, humble ingredients can turn into something unexpectedly delicious.
I’ve always loved how empanadas bring people together – they’re portable, customizable, and just a little messy in the best way. Over the years, I’ve tweaked the fillings and pastry to suit my mood, but the joy of biting into a crispy, warm pocket has stayed the same. These little bites are now my go-to when I want something satisfying without fuss.
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Historical and Cultural Tidbits

Mini empanadas likely originated in Spain or Latin America, where handheld, portable snacks have long been a tradition.
Historically, empanadas were a way to carry and preserve fillings during long journeys or festivals.
The tiny size of these empanadas makes them a modern twist, perfect for shareable, casual meals or party snacks.

Key Ingredients Breakdown

Flaky pastry dough: I prefer store-bought for convenience, but homemade gives a richer, buttery flavor—just watch for uneven edges when rolling.
Ground beef or chicken: I like a well-seasoned, juicy filling with a hint of smoked paprika—feel free to swap for tofu or lentils for a vegetarian version, but keep the spice for depth.
Onions and garlic: These are my flavor base—sauté until fragrant and golden. Skip garlic if you’re sensitive; just add a squeeze of lemon for brightness.
Cheese (optional): A little shredded cheese inside adds gooeyness. Cheddar or mozzarella work well, but for a sharper bite, try manchego or cotija, especially if you want a saltier punch.
Spices and herbs: I keep it simple—paprika, cumin, a pinch of oregano. Fresh herbs like cilantro or parsley brighten the filling; add at the end to preserve their freshness.
Egg wash: Brushed on before baking, it turns the crust golden and shiny. For a vegan twist, use plant-based milk mixed with a touch of maple syrup for subtle sweetness.
Filling moisture: I add a splash of chicken or veggie broth to keep the filling juicy without making the pastry soggy. Adjust based on your filling’s moisture level.

Key Ingredients Focus

Pastry Dough:

Flaky pastry dough: I prefer store-bought for convenience, but homemade gives a richer, buttery flavor—just watch for uneven edges when rolling.
Ground beef or chicken: I like a well-seasoned, juicy filling with a hint of smoked paprika—feel free to swap for tofu or lentils for a vegetarian version, but keep the spice for depth.
Onions and garlic: These are my flavor base—sauté until fragrant and golden. Skip garlic if you’re sensitive; just add a squeeze of lemon for brightness.

Filling Seasonings:

Cheese (optional): A little shredded cheese inside adds gooeyness. Cheddar or mozzarella work well, but for a sharper bite, try manchego or cotija, especially if you want a saltier punch.
Spices and herbs: I keep it simple—paprika, cumin, a pinch of oregano. Fresh herbs like cilantro or parsley brighten the filling; add at the end to preserve their freshness.

Notes for ingredient swaps

Dairy-Free: Use coconut milk or a plant-based cheese. It alters the richness but keeps the filling moist and flavorful.
Gluten-Free: Swap all-purpose flour with almond or rice flour in the pastry. The texture will be crumblier but still tasty.
Vegetarian: Replace meat with cooked lentils, mushrooms, or tofu. Adds umami and makes it more filling without meat.
Low-Sodium: Use reduced-salt broth and omit added salt in the filling. Keeps flavor balanced without excess saltiness.
Spice Level: Swap smoked paprika for sweet paprika or add chili flakes. Adjust heat to your preference, for a milder or spicier bite.
Herbs: Fresh cilantro or parsley can be replaced with basil or chives. Different herbs bring unique brightness to the filling.
Egg Wash: Use olive oil or plant-based milk instead. Keeps the crust golden, but may alter the shiny finish slightly.

Equipment & Tools

Small rolling pin: To roll out pastry evenly.
Round cutter: To cut out perfect pastry circles.
Baking sheet: To hold empanadas during baking.
Pastry brush: To apply egg wash or plant-based milk.
Fork: To crimp and seal the edges.

Step-by-step guide to mini empanadas

Gather your equipment: a small rolling pin, a round cutter (about 8cm diameter), a baking sheet, and a pastry brush. Preheat your oven to 200°C (390°F).
Roll out your pastry dough on a lightly floured surface to about 3mm thickness. Use the cutter to cut out 12 circles, about 8cm each.
Prepare the filling: in a skillet, heat 1 tbsp oil over medium heat. Add 1/2 cup diced onions and cook until translucent, about 3 minutes. Stir in 1/2 cup cooked, shredded chicken or your choice of protein, along with 1 tsp smoked paprika, salt, and pepper. Cook for another 2 minutes until fragrant. Let cool slightly.
Place a spoonful (about 1 tbsp) of filling in the center of each pastry circle. Be careful not to overfill, as it can leak during baking.
Fold the pastry over the filling to make a half-moon shape. Press the edges together firmly, then crimp with a fork to seal tightly.
Line the empanadas on a baking sheet lined with parchment paper. Brush the tops with a beaten egg or plant-based milk for a shiny finish.
Bake in the preheated oven for 20–22 minutes, or until golden brown and crisp. Keep an eye on them after the 18-minute mark to prevent over-browning.
Remove from oven and let rest for 5 minutes on a wire rack. Serve warm or at room temperature, maybe with a squeeze of lime or a dollop of salsa.

Allow the baked empanadas to rest for 5 minutes on a wire rack. Serve warm or at room temperature, optionally garnished with fresh herbs or a squeeze of citrus.

How to Know It’s Done

Pastry edges are sealed and crimped without gaps.
Filling is hot and juicy, not dry or leaking.
Empanadas are golden and crispy on top, with no raw dough visible.

Mini Empanadas

Mini empanadas are small, handheld pastries filled with savory ingredients like seasoned meat or vegetables, baked until golden and flaky. This recipe involves rolling out pastry dough, filling, sealing, and baking to achieve crisp, golden pockets with tender interiors. They make for a fun, versatile snack or meal, perfect for sharing and celebrations.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Total Time 50

Servings: 12

Course: Main Course

Cuisine: Latin American

Calories: 220

Ingredients Equipment Method

Ingredients

1 package pre-made puff pastry or empanada dough thawed if frozen
1/2 cup diced onions for flavor base
1/2 cup cooked shredded chicken or beef or vegetarian alternative
1 tsp smoked paprika adds depth to filling
1 tbsp oil for sautéing
1 tbsp egg or plant-based milk for brushing before baking

Equipment

Small rolling pin
Round cutter
Baking Sheet
Pastry brush
Fork

Method

Preheat your oven to 200°C (390°F). Prepare your workspace by unfolding the pastry dough onto a lightly floured surface.
Use a small rolling pin to roll out the dough to about 3mm thickness, ensuring an even surface for cutting.
Use a round cutter, about 8cm in diameter, to cut out 12 circles from the dough, pressing firmly to get clean edges.
In a skillet, heat the oil over medium heat until it shimmers. Add diced onions and sauté until translucent and fragrant, about 3 minutes.
Add the shredded chicken or beef along with smoked paprika, salt, and pepper. Cook for another 2 minutes until heated through and well-seasoned, then remove from heat and let cool slightly.
Place a heaping teaspoon of the filling in the center of each pastry circle, making sure not to overfill to prevent leakage.
Fold each circle over the filling to create a half-moon shape, then press the edges together firmly to seal.
Use a fork to crimp the sealed edges, ensuring a tight seal that won't leak during baking.
Line the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg or plant-based milk for a shiny, golden finish.
Bake in the preheated oven for 20–22 minutes until the empanadas are golden brown and crispy on top.
Remove from oven and let cool for 5 minutes on a wire rack. Serve warm or at room temperature, perhaps with a squeeze of lime or salsa.

Top Tips for Perfect Mini Empanadas

Keep pastry cold → Chilled dough is easier to handle and results in flaky layers.
Don’t overfill → A heaping teaspoon keeps empanadas sealing tightly without bursting.
Crimp edges firmly → Use a fork to press and seal, preventing filling leaks during baking.
Brush with egg wash → Adds a shiny, golden crust; vegan substitute: plant-based milk with a touch of oil.
Bake at high heat → 200°C (390°F) for 20 minutes, for a crisp, golden exterior.
Rest before serving → Let baked empanadas sit for 5 mins to firm up and avoid sogginess.
Use parchment paper → Prevent sticking and makes cleanup easier, ensuring even browning.

Common mistakes and how to fix them

FORGOT to seal edges properly → Use a fork to crimp and ensure no filling leaks.
DUMPED filling into pastry without prep → Keep filling moist but not too wet, prevent sogginess.
OVER-TORCHED empanadas → Bake at 200°C (390°F) for 20-22 mins, watch after 18 mins.
MISSED resting time → Rest baked empanadas 5 mins before serving for optimal texture.

Quick Fixes and Pantry Swaps

When filling leaks, patch with a dab of water and press edges together.
If pastry cracks, chill dough 10 minutes before rerolling.
DUMPED filling was too wet → Add a spoonful of breadcrumbs to absorb excess moisture.
Over-baked empanadas → Reduce oven temperature to 190°C (375°F) and check at 18 minutes.
Splash a little lemon juice or vinegar if filling tastes flat or dull.

Prep, store, and reheat tips

Prepare the filling and assemble empanadas ahead of time; store in the fridge for up to 24 hours. The flavors meld and the dough stays fresh. Expect a slightly softer crust upon reheating.
Freeze unbaked empanadas on a baking sheet until solid, then transfer to an airtight container. They can keep for up to 3 months. Bake directly from frozen, adding a few extra minutes.
Baked empanadas are best enjoyed within 2 days. Store leftovers in an airtight container in the fridge, and reheat in a 180°C (350°F) oven until warmed through and crispy—about 10 minutes. The crust regains its crunch and aroma.
Reheat in a toaster oven or hot oven for the crispiest texture. Avoid microwave reheating, which can make the pastry soggy and the filling rubbery. Look for a warm, fragrant aroma and a golden sheen when ready.