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Mini Beef Empanadas

Yields24 ServingsPrep Time25 minsCook Time20 minsTotal Time45 mins

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.

Mini Beef Empanadas

Makes 24 mini empanadas
For the Dough (Shortcut option: store-bought empanada wrappers or pie dough)
 2 ½ cups all-purpose flour
 ½ tsp salt
 ½ cup unsalted butter, cold and cubed
 1 large egg
 ½ cup ice water (approx., add as needed)
For the Beef Filling
 1 tbsp olive oil
 ½ lb ground beef
 1 small onion, finely diced
 ½ red bell pepper, finely diced
 2 cloves garlic, minced
 1 tsp ground cumin
 1 tsp smoked paprika
 ½ tsp oregano
 2 tbsp tomato paste
 Salt & pepper, to taste
 2 tbsp fresh parsley, chopped
 1 hard-boiled egg, diced (optional, for authentic touch)
For Assembly
 1 large egg, beaten (for egg wash)
Make the Dough (if homemade)
1

  1. In a bowl, combine flour and salt.

  2. Cut in butter with fingers or pastry cutter until mixture resembles coarse crumbs.

  3. Add egg and gradually mix in cold water until dough just comes together.

  4. Shape into a disk, wrap, and refrigerate for at least 30 minutes.

Prepare the Filling
2

  1. Heat olive oil in a skillet over medium heat.

  2. Add onion and bell pepper, sauté 3 minutes until softened.

  3. Add garlic, then stir in ground beef. Cook until browned, about 6 minutes.

  4. Stir in cumin, paprika, oregano, tomato paste, salt, and pepper. Cook 2 more minutes.

  5. Remove from heat and stir in parsley and diced hard-boiled egg (if using). Let cool slightly.

Assemble the Empanadas
3

  1. Preheat oven to 375°F (190°C).

  2. Roll out dough to about ⅛-inch thick. Cut 3-inch circles.

  3. Place 1 teaspoon of beef filling in the center of each circle.

  4. Fold into a half-moon, pressing edges with a fork to seal.

  5. 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.

Nutrition Facts

24 servings

Serving size