Empanadas Appetizer Recipes

MINI CHICKEN EMPANADAS

Steps:

• Preheat oven to 400°. In a small bowl, combine the first 8 ingredients. On a lightly floured surface, roll each pie crust into a 15-inch circle. Cut with a floured 3-in. round biscuit cutter., Place about 1 teaspoon filling on 1 half of each circle. Moisten edges with water. Fold pie crust over filling. Press edges with a fork to seal., Transfer to greased baking sheets. Bake until golden brown, 12-15 minutes. Remove to wire racks. Serve warm.

EMPANADAS (APPETIZER)

Steps:

• To make beef filling, crumble and saute beef and onion in a skillet until beef is cooked and onion is soft.
• Drain; stir in red chile salsa, chile powder, cumin, garlic powder, coriander, salt and pepper.
• Set aside.
• Place thawed patty shell dough on a floured board and roll out all in one piece to about 1/16 inch thickness.
• Cut dough into rounds with a 3 inch round cookie cutter or a large drinking glass.
• Put 2 teaspoons of filling on each dough circle.
• Fold each over into a half circle.
• Moisten edges with water and press edges together with a fork.
• Place empanadas slightly apart on an ungreased cookie sheet.
• Prick tops with a fork.
• Bake at 400 degrees for 15 to 20 minutes or until golden brown; serve hot.
• These may be wrapped carefully after baking and frozen.
• To reheat, bake frozen empanadas uncovered at 400 degrees for 5 to 8 minutes.

ARGENTINEAN-INSPIRED BEEF MINI EMPANADAS

Steps:

• Prepare filling: Cook ground beef, onion, bell pepper, and garlic in a large, nonstick skillet over medium to medium-high heat until vegetables are tender and beef is browned and crumbly, about 10 minutes. Add olives, paprika, cumin, salt, and pepper. Stir in chopped eggs.
• Scrape mixture into a bowl. Cover and refrigerate until fully chilled, 1 to 2 hours; this ensures the dough will not be soggy when the empanadas are baked.
• Prepare dough: Whisk flour and salt together in a medium bowl until combined. Cut in butter with a pastry blender until the mixture resembles coarse crumbs.
• Whisk cold water, egg, and vinegar together in a small bowl. Pour into the dry ingredients and blend with a fork. Use your hands to finish blending the ingredients until they come together in a ball. Flatten the ball into a disc, wrap with plastic wrap, and refrigerate for 1 hour.
• When you are ready to cook, preheat the oven to 350 degrees F (175 degrees C).
• Roll the dough on a lightly floured surface. Use a 3-inch round cutter to cut circles, rerolling the scraps as necessary. I got about 18 circles.
• Hold each circle in your hand and place a heaping tablespoon of filling in the center. Gently fold the ends over the top and press to seal all the way around. Reserve extra filling for another use.
• Set empanadas on a baking sheet. Press around the sealed edges with a fork if desired.
• Bake in the preheated oven until golden brown on the bottoms, about 18 minutes. Flip and bake until the other side is browned, about 5 more minutes.