These Mini Beef Empanadas are bite-sized versions of the Latin American classic. A flaky pastry shell encases a rich, savory filling of ground beef, onions, peppers, and warm spices. Perfect as finger food for parties, tapas spreads, or game-day snacks, they can be baked or fried depending on your preference.
[cooked-sharing]
Yields24 ServingsPrep Time25 minsCook Time20 minsTotal Time45 mins
Makes 24 mini empanadas
For the Dough (Shortcut option: store-bought empanada wrappers or pie dough)
2 ½cupsall-purpose flour
½tspsalt
½cupunsalted butter, cold and cubed
1large egg
½cupice water (approx., add as needed)
For the Beef Filling
1tbspolive oil
½lbground beef
1small onion, finely diced
½red bell pepper, finely diced
2clovesgarlic, minced
1tspground cumin
1tspsmoked paprika
½tsporegano
2tbsptomato paste
Salt & pepper, to taste
2tbspfresh parsley, chopped
1hard-boiled egg, diced (optional, for authentic touch)
For Assembly
1large egg, beaten (for egg wash)
Make the Dough (if homemade)
1
In a bowl, combine flour and salt.
Cut in butter with fingers or pastry cutter until mixture resembles coarse crumbs.
Add egg and gradually mix in cold water until dough just comes together.
Shape into a disk, wrap, and refrigerate for at least 30 minutes.
Prepare the Filling
2
Heat olive oil in a skillet over medium heat.
Add onion and bell pepper, sauté 3 minutes until softened.
Add garlic, then stir in ground beef. Cook until browned, about 6 minutes.
Stir in cumin, paprika, oregano, tomato paste, salt, and pepper. Cook 2 more minutes.
Remove from heat and stir in parsley and diced hard-boiled egg (if using). Let cool slightly.
Assemble the Empanadas
3
Preheat oven to 375°F (190°C).
Roll out dough to about ⅛-inch thick. Cut 3-inch circles.
Place 1 teaspoon of beef filling in the center of each circle.
Fold into a half-moon, pressing edges with a fork to seal.
Arrange on a parchment-lined baking sheet.
Bake (or Fry)
4
Bake: Brush tops with beaten egg and bake for 18–20 minutes, until golden.
Fry (optional): Heat oil to 350°F (175°C), fry empanadas 2–3 minutes until golden. Drain on paper towels.
Serve
5
Serve warm with a dipping sauce such as chimichurri, salsa roja, or garlic aioli.
Tips & Variations
6
Cheese lovers: Add a sprinkle of shredded cheddar or mozzarella inside each empanada.
Spicy twist: Stir chopped jalapeños into the filling.
Make ahead: Freeze unbaked empanadas; bake from frozen, adding 5 minutes to cook time.
Suggested Pairings
7
Drink: Malbec, sangria, or a light lager.
Side: Pair with a fresh tomato-cucumber salad or pickled red onions.
Occasion: Perfect for tapas nights, cocktail parties, or family gatherings.
Ingredients
Makes 24 mini empanadas
For the Dough (Shortcut option: store-bought empanada wrappers or pie dough)
2 ½cupsall-purpose flour
½tspsalt
½cupunsalted butter, cold and cubed
1large egg
½cupice water (approx., add as needed)
For the Beef Filling
1tbspolive oil
½lbground beef
1small onion, finely diced
½red bell pepper, finely diced
2clovesgarlic, minced
1tspground cumin
1tspsmoked paprika
½tsporegano
2tbsptomato paste
Salt & pepper, to taste
2tbspfresh parsley, chopped
1hard-boiled egg, diced (optional, for authentic touch)
For Assembly
1large egg, beaten (for egg wash)
Directions
Make the Dough (if homemade)
1
In a bowl, combine flour and salt.
Cut in butter with fingers or pastry cutter until mixture resembles coarse crumbs.
Add egg and gradually mix in cold water until dough just comes together.
Shape into a disk, wrap, and refrigerate for at least 30 minutes.
Prepare the Filling
2
Heat olive oil in a skillet over medium heat.
Add onion and bell pepper, sauté 3 minutes until softened.
Add garlic, then stir in ground beef. Cook until browned, about 6 minutes.
Stir in cumin, paprika, oregano, tomato paste, salt, and pepper. Cook 2 more minutes.
Remove from heat and stir in parsley and diced hard-boiled egg (if using). Let cool slightly.
Assemble the Empanadas
3
Preheat oven to 375°F (190°C).
Roll out dough to about ⅛-inch thick. Cut 3-inch circles.
Place 1 teaspoon of beef filling in the center of each circle.
Fold into a half-moon, pressing edges with a fork to seal.
Arrange on a parchment-lined baking sheet.
Bake (or Fry)
4
Bake: Brush tops with beaten egg and bake for 18–20 minutes, until golden.
Fry (optional): Heat oil to 350°F (175°C), fry empanadas 2–3 minutes until golden. Drain on paper towels.
Serve
5
Serve warm with a dipping sauce such as chimichurri, salsa roja, or garlic aioli.
Tips & Variations
6
Cheese lovers: Add a sprinkle of shredded cheddar or mozzarella inside each empanada.
Spicy twist: Stir chopped jalapeños into the filling.
Make ahead: Freeze unbaked empanadas; bake from frozen, adding 5 minutes to cook time.
Suggested Pairings
7
Drink: Malbec, sangria, or a light lager.
Side: Pair with a fresh tomato-cucumber salad or pickled red onions.
Occasion: Perfect for tapas nights, cocktail parties, or family gatherings.
