• 10 Ratings

Perfect for a party, these tiny stuffed appetizers can be prepared in advance and baked whenever the host is free.

Source: Better Homes and Gardens
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Beef and Olive Empanaditas

Ingredients

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Directions

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  • For filling, in a large skillet, cook beef, onion, and garlic until beef is brown. Drain off fat. Stir in cumin and red pepper. Cook and stir for 1 minute. Stir in olives, tomato sauce, and raisins. Set aside.

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  • Place 1 rounded teaspoon of the filling in the center of each dough round. Moisten edge with water; fold in half, sealing edge with tines of a fork. Prick dough several times. Place on ungreased baking sheet.

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  • Stir together the egg and water; brush onto empanaditas. Bake in a 425F oven for 15 to 18 minutes or until golden. Makes 36 empanaditas.

Tips

Prepare as directed except do not bake. Place empanaditas in a single layer on a baking sheet; freeze until firm. Transfer to a freezer container. Seal, label, and freeze for up to 2 months. To serve, line a baking sheet with foil; coat with nonstick cooking spray. Place frozen empanaditas on prepared baking sheet. Bake, uncovered, in a 350F oven about 30 minutes or until golden.

Nutrition Facts (Beef and Olive Empanaditas)

91 calories; 5 g total fat; 1 g saturated fat; 15 mg cholesterol; 73 mg sodium. 8 g carbohydrates; 0 g fiber; 2 g protein;

Empanadita Pastry

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For pastry, in a large bowl, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until mixture resembles cornmeal. Add milk and beaten egg; stir until mixed.

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  • Turn dough out onto a lightly floured surface; knead for 10 to 12 strokes. Divide dough in half. Roll one portion of the dough to 1/8-inch thickness. Cut into 3-inch rounds; re-roll scraps and cut enough additional rounds to make 18 total. Repeat with the remaining dough portion.

Reviews

10 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0