Mini empanadas 🥰

Making mini empanadas has become one of my favorite kitchen adventures! There's something so satisfying about crafting these cute, savory pockets, and seeing everyone's faces light up when they try them. I used to think they were too complicated, but trust me, with a few simple steps, you'll be a mini empanada pro in no time. Whether you're hosting a get-together or just want a delicious snack, this recipe is a total game-changer. I've tweaked it over time to make it super easy and incredibly tasty, and now I'm ready to spill all my secrets! First, let's talk about the dough. A good empanada starts with a flaky, tender crust. For my go-to dough, you'll need: 2 ½ cups all-purpose flour 1 teaspoon salt ½ cup (1 stick) unsalted butter, very cold and cubed 1 large egg ½ cup ice water (or a little more, as needed) 1 tablespoon white vinegar (my secret for extra flakiness!) Now for the star of the show: the filling! My favorite is a classic savory beef, but feel free to get creative. Here's what you'll need for a delicious beef filling: 1 tablespoon olive oil 1 pound ground beef (80/20 lean) 1 small onion, finely chopped 2 cloves garlic, minced ½ red bell pepper, finely diced ½ teaspoon ground cumin ½ teaspoon smoked paprika ¼ teaspoon dried oregano Salt and black pepper to taste 2 hard-boiled eggs, chopped (optional, but I love the texture!) ¼ cup chopped green olives (optional, adds a nice briny kick!) Making the dough is simpler than you think. In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until it resembles coarse crumbs with some pea-sized pieces of butter remaining. In a separate small bowl, whisk the egg, ice water, and vinegar. Gradually add the wet mixture to the flour mixture, mixing until just combined. Don't overmix! Form the dough into a disc, wrap it in plastic, and chill for at least 30 minutes. This step is crucial for an easy-to-roll and flaky crust! While the dough chills, prepare your filling. Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat. Stir in the chopped onion and bell pepper, cooking until softened, about 5-7 minutes. Add the minced garlic, cumin, smoked paprika, and oregano, cooking for another minute until fragrant. Season with salt and pepper. Remove from heat and stir in the chopped hard-boiled eggs and green olives if using. Let the filling cool completely before assembling – this prevents soggy empanadas! Once everything is cool, it's assembly time! On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 3-inch round cookie cutter (or a glass rim) to cut out circles. Place about 1-2 teaspoons of filling in the center of each circle. Moisten the edges with a little water, then fold the dough over to form a half-moon. Press the edges together to seal, then crimp with a fork for that classic empanada look. You can either bake them at 375°F (190°C) for 18-22 minutes until golden brown, or fry them in hot oil (350°F/175°C) until golden and crispy. I usually brush them with an egg wash before baking for an extra golden finish! Pro tip: If baking, an egg wash (1 egg beaten with 1 tbsp water) gives them a beautiful shine. For variations, try ground chicken, cheese and onion, or even a sweet apple filling! These mini empanadas are fantastic served with a simple salsa or a spicy dipping sauce. They also freeze beautifully – just bake or fry from frozen, adding a few extra minutes to the cooking time. Enjoy these delightful bites!