Mini Empanada Assortment Platter: A Sampler of Flavors

**Empanada Dough (If Homemade):** In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form into a disk, wrap in plastic wrap, and chill for at least 30 minutes.

**Picadillo Filling:** Heat olive oil in a skillet over medium heat. Add onion and bell pepper and cook until softened. Add garlic and cook for another minute. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Stir in tomato sauce, green olives, raisins, cumin, oregano, salt, and pepper. Simmer for 10-15 minutes, or until the sauce has thickened.

**Spinach and Feta Filling:** In a bowl, combine thawed and squeezed dry spinach, crumbled feta cheese, ricotta cheese, finely chopped onion, minced garlic, a pinch of nutmeg, salt, and pepper. Mix well.

**Chorizo and Potato Filling:** Heat olive oil in a skillet over medium heat. Add chorizo and cook, breaking it up with a spoon, until browned and crispy. Remove the chorizo from the skillet and set aside. Add diced potatoes and onions to the skillet and cook until softened and lightly browned. Add garlic and cook for another minute. Stir in the cooked chorizo and smoked paprika. Season with salt and pepper to taste.

**Apple Cinnamon Filling:** Melt butter in a skillet over medium heat. Add diced apples and cook until slightly softened. Stir in brown sugar and cinnamon. Cook until the apples are tender and the sauce has thickened. Let cool completely before using.

**Assembly:** Preheat oven to 375°F (190°C).

On a lightly floured surface, roll out the empanada dough (or puff pastry) to about 1/8-inch thickness. Cut out circles using a cookie cutter or a small bowl (about 3-4 inches in diameter).

Place a spoonful of your chosen filling in the center of each circle. Do not overfill.

Fold the dough over to form a half-moon shape. Seal the edges by pressing with a fork. This prevents filling from leaking.

Whisk together egg and water for egg wash. Brush the top of each empanada with the egg wash.

Bake for 20-25 minutes, or until golden brown.

Let cool slightly before serving. Arrange on a platter for a beautiful presentation.