Total Time
50mins
Prep 30 mins
Cook 20 mins

Empanadas are crisp turnovers that can be filled with anything but we like ours with meat. Empanadillas, the smaller, pocket-size versions of empanadas, are generally served as tapas, and, because no silverware is required to eat them, make perfect party food.

Ingredients Nutrition

Directions

  1. In a skillet heat the oils and brown the meats. Add the seasonings, onion, garlic and jalapeno. Saute until tender. Drain any excess fat. Add the remaining ingredients and simmer until very thick. Cool to room temperature.
  2. Preheat oven to 425°F.
  3. Roll the pastry dough out on a floured surface. Cut into 2" rounds. Place 1 tbsp of meat mixture on each round. Fold the round in half and crimp the edges with a fork to seal. Brush the pastry with egg whites. Place on a greased baking sheet and bake for 15 to 20 minutes, or until golden brown.

Reviews

(1)
Most Helpful

Great recipe. We made these for a tapas dinner with friends and they were a big hit. Easy enough to make and super tasty.

AngieBee December 20, 2007

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